Colossal Cookbook/ColossalCookbook.cdr/mm/mainbeef/mainbeef.1

Text File | 1990-05-31 | 228.1 KB | 6,276 lines

                               MAIN DISHES - BEEF


                      VENISON STEAKS WITH SCOTCH SOUR SAUCE


        2 - tbsp. butter,divided use
        1/4 - cup finely chopped shallots
        5 - cranberries,crushed
        1/4 - cup Scotch whiskey
        3/4 - cup orange juice
        2 - tbsp. lemon juice
        2 - tbsp. red currant jelly
        1 - tsp. Dijon mustard
        2 - tsp. cornstarch
        2 - tbsp. water
        4  - venison Porterhouse steaks or 4 small beef Porterhouse
             steaks


          Combine 1 tbsp. butter,shallots and berries in a 2 cup glass
        measure.Cover with vented plastic wrap.Microwave on high for 2
        minutes.Add Scotch whiskey and microwave on high 1 minute or
        until boiling.Stir in orange juice,lemon juice,jelly and mustard.
        Microwave on high 2 minutes or until boiling.Combine cornstarch
        with water.Stir into sauce;microwave on high 1 minute or until
        boiling;set aside.
          Preheat a microwave browning dish according to the maximum
        time given in manufacturer's directions.Rub remaining 1 tbsp.
        butter over surface.Immediately,press venison or beef onto hot
        surface.When brown,turn over.Microwave on high 2 minutes or to
        desired doneness.Do not overcook.Serve immediately with sauce.
        Serves 4.


                          SWEET AND SOUR BEEF STIR FRY


        8 - oz. beef flank or round steak
        4 - tbsp. salad oil
        1/2 - cup diagonally sliced carrots
        1/4 - cup green bell pepper,cut into squares
        1/2 - cup snow peas
        1/2 - tsp. ground ginger
        1 - medium clove garlic,minced
        1 - tbsp. cornstarch
        1 - 10 1/2 oz. can ready to serve French onion soup
        1 - tbsp. cider vinegar
        1 - tsp. sugar


          Place steak in freezer until partially frozen for easier






        slicing.On a cutting board,slice beef,crosswise of grain,into
        1/4" wide strips.
          In a 10" skillet or wok over high heat with 3 tsp. hot oil,cook
        carrots and green bell pepper for 2 minutes,stirring quickly and
        frequently.
          Add snow peas;stir fry 2 additional minutes.With a slotted
        spoon,remove vegetables to a plate.
          Add remaining oil,ginger,garlic and beef to skillet;
        stir fry until meat loses pink color,about 2 minutes.
          In a small bowl,blend cornstarch with soup;stir in vinegar and
        sugar.Gradually,stir into skillet;cook,stirring constantly until
        thickened.
          Return cooked vegetables to skillet;heat thoroughly.Serve over
        rice,if desired.Makes 2 servings.


                                 BEEF STROGANOFF


        1 - lb. round steak,cut into strips
        1 - large onion,cut into wedges
        2 - tbsp. butter or margarine
        1/2 - lb. small mushrooms,cut in half
        1 - 10 1/4 oz. can beef gravy
        1 - small red bell pepper,chopped
        1/4 - cup ketchup
        1 - tsp. dried dillweed
        1 1/2 - cups dry rice
        1/2 - cup sour cream


          Cook and stir steak and onion in hot butter in a large skillet
        over medium heat until onion is tender but not browned,about 3
        minutes.Add mushrooms and cook 3 minutes longer.
          Add gravy,red bell pepper,ketchup and dillweed.Bring to a full
        boil.Stir in rice.Cover;remove from heat.Let stand 5 minutes.Stir
        in sour cream.Makes 4 servings.


                                  SHANGHAI BEEF


        1 - lb. flank steak,cut into strips
        1 - 10 1/2 oz. can condensed beef broth
        2 - tbsp. oil
        1 - 8 oz. can sliced water chestnuts,drained
        1/4 - cup water
        1 - medium red bell pepper,coarsely chopped
        3 to 4 - tbsp. soy sauce
        2 - tbsp. cornstarch
        5 - scallions,cut diagonally into 1" pieces
        1/4 - tsp. black pepper
        1 1/2 - cups dry rice








          Brown beef in hot oil in a skillet,about 5 minutes.Add water
        chestnuts,red bell pepper,scallions and pepper.Cook,2 minutes
        longer.Mix broth,water,soy sauce and cornstarch;stir into beef
        mixture.Cook and stir until mixture thickens and comes to a full
        boil.Stir in rice.Cook;remove from heat.Let stand 5 minutes.
        Fluff with a fork.Makes 4 servings.


                                  SAUCY BURGERS


        1 - lb. ground beef
        1 - egg,slightly beaten
        1/2 - cup finely chopped onion
        1/4 - cup fine dry bread crumbs
        2 - tbsp. ketchup
        1 - tsp. prepared mustard
        1/2 - tsp. Worcestershire sauce
        1/4 - tsp. black pepper
        1 - 10 3/4 oz. can condensed mushroom soup
        2/3 - cup water
        1 - bag Minute Rice Boil-in-Bag,cooked


          Mix beef with egg,onion,bread crumbs,ketchup,mustard,
        Worcestershire sauce and black pepper.Shape into 4 patties,1"
        thick.Brown in a large skillet for 5 minutes on each side.
        Remove patties;drain fat.Stir soup and water into skillet and
        bring to a boil.Return patties to skillet.Cover and simmer for
        5 to 10 minutes.Serve over cooked rice.Makes 4 servings.


                            MIDDLE EASTERN STYLE BEEF


        1 - lb. lean round steak,cut into strips
        1 - small onion,chopped
        2 - tbsp. butter or margarine
        1 - 10 1/2 oz. can condensed beef broth
        1/2 - soup can water
        1 1/2 - cups frozen broccoli,cauliflower and carrots,thawed
        1/4 - cup raisins
        1 - tbsp. lemon juice
        1/8 - tsp. cinnamon
        1 1/2 - cups dry rice
        1/2 - cup sliced almonds


          Brown beef and onion in hot butter in a large skillet.Add broth
        water,vegetables,raisins,lemon juice and cinnamon.Bring to a boil
        Stir in rice and almonds.Cover;remove from heat.Let stand 5
        minutes.Fluff with a fork.Makes 4 servings.


                              COUNTRY BEEF AND RICE








        2 - slices bacon,cut into 1" pieces
        1 - lb. ground beef
        1/2 - cup chopped onion
        2 - cups (1/2 pkg.) frozen broccoli,corn and red bell peppers
        1 - can (10 3/4 oz.) condensed mushroom soup
        1 - soup can water
        1/4 - tsp. garlic powder
        1 1/2 - cups dry rice


          Cook bacon in a skillet until crisp.Remove bacon and set aside.
        Brown beef with onion in hot drippings in skillet;drain fat.
          Add vegetables,soup,water and garlic powder.Bring to a boil;
        reduce heat and simmer 1 minute.Stir in bacon and rice.Cover;
        remove from heat.Let stand 5 minutes.Makes 4 servings.


                       SALISBURY STEAK WITH MUSHROOM GRAVY


        1 1/2 - lb. ground round steak
        1/2 - lb. ground pork
        1 - egg
        1/4 - cup whole wheat bread crumbs
        1 - medium onion,finely chopped
        Season to taste
        1 - can mushroom soup
        1 - can milk or water
        1 to 2 - tsp. Kitchen Bouquet,optional for color


          Combine meat,egg,bread crumbs,onion and seasoning.Shape into
        patties.Preheat a skillet to 350 degrees.Place patties in
        skillet and brown on each side.Mix mushroom soup,Kitchen Bouquet
        and milk together.Pour over patties.Lower heat to 250 degrees.
        Cover and cook about 20 minutes or until done.Serves 6 to 8.


                           PANHANDLER SALISBURY STEAK


        2 - bouillon cubes
        1/2 - cup hot water
        1 1/2 - lbs. lean ground beef
        1 - small onion,minced
        1/2 - cup fine dry bread crumbs
        1 - tbsp. Worcestershire sauce or celery salt
        1 - large egg,beaten
        1 - can cream of mushroom soup (or cream of celery)
        1 - soup can milk
        Baking powder biscuits,if desired








          Dissolve bouillon cubes in hot water.Mix this in with meat,
        onion,crumbs,seasonings and beaten egg.Be careful with additional
        seasonings as cubes and Worcestershire sauce may be quite enough.
        Shape into eight patties and place in a shallow baking dish,8 x
        11".Beat milk with cream of mushroom soup (or cream of celery).
        Set aside.
          Preheat oven to 350 degrees.Bake patties about 15 minutes or
        until lightly browned,then cover all with the blended soup
        mixture.Top each patty with the prepared baking powder biscuit,
        if desired.Return to oven for an additional 15 to 20 minutes or
        until biscuits are nicely browned.Makes 8 patties.


                           CHUCK WAGON SALISBURY STEAK


        2 - cups cornflakes
        1 - egg
        1/2 - cup barbecue sauce
        1 1/2 - tsp. salt
        1/2 - tsp. black pepper
        1 - lb. ground beef


          Measure cornflakes,then crush to 1 cup.Place crushed flakes
        in a mixing bowl.Add egg,1/3 of the barbecue sauce,salt and
        black pepper;beat until thoroughly combined.Add ground beef;
        mix well.Shape into 4 oval patties,about 3/4" thick.Place in a
        shallow baking dish in single layer.Brush patties with the
        remaining barbecue sauce.Bake @ 375 degrees about 25 minutes
        for medium doneness.


                    GRILLED SALISBURY STEAK IN BELMONT SAUCE


        1 3/4 - lb. finely ground lean chuck beef
        2 - tbsp. grated onion
        2 - tbsp. grated ran green bell pepper
        1 - clove garlic,mashed
        1 1/2 - tbsp. finely chopped chives
        Salt,black pepper,paprika,pinch of powdered thyme


          Mix all ingredients together and shape into 6 individual
        small steaks,about 3/4" thick.Sprinkle with seasoned flour
        and brush with olive oil.Broil them for 5 to 6 minutes or
        more on each side,depending on degree of doneness desired.


        Belmont Sauce:



        3 - tbsp. butter






        1/3 - cup tomato ketchup
        1 - tbsp. lemon juice
        1 - tsp. Worcestershire sauce
        Generous dash Tabasco sauce
        1 - tsp. prepared mustard
        Salt,black pepper,a little mace to taste
        Dry sherry wine


          Melt butter with the rest of the ingredients.Blend well.Stir
        in 2 tbsp. sherry and bring almost to a boiling point.Arrange
        steaks on a hot platter and pour sauce over them.



                                 CHILI WITH RICE


        1 - lb. ground beef
        1 - 15 1/2 oz. can kidney beans,drained
        1 - small green pepper,chopped
        1 - 11 oz. can condensed Zesty Tomato Soup/Sauce
        3/4 - cup water
        1 - 1 3/4 oz. pkg. chili seasoning mix
        1 - Minute Rice Boil in Bag rice,cooked


          Brown beef in skillet;drain fat.Stir in kidney beans,soup,
        water and seasoning mix.Bring to a boil.Reduce heat;cover and
        simmer 5 minutes,stirring occasionally.Serve over cooked rice.
        makes 4 servings.


        1 - lb. ground beef
        1 - 11 oz. can condensed Nacho Cheese or Cheddar Cheese soup
        2 - cups water
        1 - 16 oz. pkg. frozen broccoli,corn and red peppers
        1 - 1 1/4 oz. pkg. taco seasoning mix
        2 - cups dry rice
        1/2 - cup grated Cheddar cheese
        1 - cup crushed tortilla chips


          Mix beef,soup,water,vegetables and seasoning mix in a large
        skillet.Bring to a boil.Reduce heat and simmer 2 minutes.Stir
        in rice.Cover;remove from heat.Let stand 5 minutes.Fluff with
        a fork.Sprinkle with cheese and chips.Makes 6 servings.


                               CHEESEBURGER PIZZA


        2 - 7 1/2 oz. pkg. refrigerated biscuits
        3/4 - lb. ground beef
        1/2 - cup chopped onion






        1 - 11 oz. can condensed Cheddar cheese soup/sauce
        2 - tsp. prepared mustard
        1/8 - tsp. hot pepper sauce
        1 - 8 oz. can tomatoes,drained and chopped
        2 - tbsp. sliced scallions
        1/2 - cup shredded Mozzarella cheese
        Sliced pitted ripe olives and dill pickle chips for garnish,if
        desired


          Pat biscuits into a 12" round greased baking sheet or pizza
        pan.Bake @ 400 degrees for 10 minutes.
          Meanwhile,cook and stir beef and onion in a skillet until
        beef is browned and onion is tender.Drain off fat.Stir in soup,
        mustard and hot pepper sauce.heat through.
          Spread beef mixture over biscuits to within 1/2" of the edge.
        Top with remaining ingredients.Bake 5 minutes more or until
        biscuits are golden brown.Garnish with sliced pitted ripe olives
        and dill pickle chips,if desired.Cut into wedges and serve.Makes
        6 servings.


                                DELI IN A SKILLET


        1 - lb. corned beef,cooked and cut into pieces
        1 - 14 oz. can sauerkraut
        1 1/2 - cups water
        3/4 - tsp. caraway seed
        1 1/2 - cups dry rice
        1/2 - cup prepared Thousand Island dressing
        3 - oz. Swiss cheese,cut into strips


          Mix corned beef,sauerkraut,water and caraway seed in a large
        skillet.Bring to a full boil.Stir in rice.Pour dressing over
        rice and top with cheese.Cover;remove from heat.Let stand 5
        minutes.Makes 4 servings.



                           TABASCO SEARED PEPPER STEAK


          Place a Filet Mignon or New York Strip steak on the cutting
        board.Briskly,rub about 1/3 tsp. Tabasco pepper sauce on EACH
        side of steak.Sprinkle,liberally,with coarse,cracked black
        pepper and pat the pepper into the steak.
          Grill over a hot fire,searing the steak,quickly,on both sides
        before cooking it,slowly,over the corner of the grill.Serve
        steak medium to medium rare.










                            CHICKEN FRIED ROUND STEAK


        2 - lbs. round steak,1/2" thick
        2 - beaten eggs
        2 - tbsp. milk
        2 - cups cracker crumbs
        1/4 - cup shortening
        Salt,pepper


          Cut steak into serving pieces.Pound steak thoroughly.Mix eggs
        and milk.Dip meat into egg mixture,then into cracker crumbs.
        Brown,slowly,on both sides in hot shortening.Season with salt and
        pepper to taste.Cover,tightly,cook over very low heat 45 to 60
        minutes or until tender.Serve with South Gravy over steaks.Makes
        6 servings.


                                 SOUTHERN GRAVY


        1/2 - cup beef instant bouillon
        1 1/2 - cups unsifted flour
        1/2 - tsp. black pepper
        3 - tbsp. drippings or margarine
        1 3/4 - cups milk or water


          Make ready mix by combining first 3 ingredients in medium
        bowl.Store at room temperature in pint jar with tight fitting
        lid.Shake before using.

          For Gravy: Stir 1/4 cup ready mix into drippings.Cook and
        stir until brown.(This is to cook the flour;do not burn it.)
        Add water or milk;stir until thick and bouillon is dissolved.


                               GREEN PEPPER STEAK


        1 - lb. round steak
        1/4 - cup soy sauce
        1 - clove diced garlic
        1 1/2 - tsp. grated fresh ginger
        1/4 - cup salad oil
        1 - cup thinly sliced green onion
        1 - cup red or green bell pepper
        1 - stalk celery,cut thin
        1 - tbsp. cornstarch
        1 - cup water
        2 - tomatoes,wedged


          Cut beef across grain into thin strips,1/8" thick.Combine soy






        sauce,garlic and ginger.Add beef;toss.Set aside while preparing
        vegetables.
          Heat oil in wok.Add beef,toss over high heat until browned.
        Taste meat.If it is not tender,cover and simmer for 30 to 40
        minutes over low heat.
          Turn heat up and add vegetables.Toss until vegetables are
        tender crisp,about 10 minutes.
          Mix cornstarch with water.Add to pan.Stir and cook until
        thickened.Add tomatoes.


                                  BOURBON STEAK


        1/2 - cup soy sauce
        1/4 - cup bourbon
        1 - clove garlic,pressed or minced
        1/4 - tsp. grated ginger
        1/4 - cup water
        1 - 1/2" thick steaks


          Combine everything in a shallow dish.Marinate the steaks for
        at least two hours.(I like to tenderize them first.) Grill
        over a charcoal fire.Best when served with a foil baked potato
        fresh from the coals.Makes 1 serving.


                              EASY SPICY MEAT LOAF


        1 1/2 - lbs. ground beef
        1/2 - lb. ground pork
        1 - medium green bell pepper
        1 - medium onion
        1 - small can jalapeno peppers
        1 - small pack Monterey Jack cheese
        1 - small can spicy tomato sauce
        1 - pkg. meat loaf mix


          In a large bowl,combine ground beef and pork.Cut up the pepper
        and onion in small chunks.Add to the meat mixture.Mix the meat
        loaf mix as directed on package.Add to mixture and mix well.Place
        1/2  of the mixture into a 9 x 12" roasting pan.Open can of
        jalapeno peppers and clean out seeds.Place 3 good size peppers
        on top of the mix in the pan.Cover with thin slices of Monterey
        Jack cheese.Cover with remaining meat loaf mix.Place in oven @
        350 degrees for 1 1/2 hours.Fifteen (15) minutes before done,pour
        tomato sauce over top.Serve with mashed potatoes,gravy and a
        green salad and hot homemade bread.


                                 SPICY MEATBALLS








        1 - lb. lean ground beef
        1 - pkg. onion soup and dip mix
        1/4 - cup crushed crackers
        1 - egg,beaten
        1/4 - cup water
        1/4 - cup ketchup
        2 - tbsp. brown sugar
        1 - tbsp. vinegar
        1 - dash ground allspice


          In a large bowl,thoroughly mix beef,1/4 cup of the soup mix,
        crackers and egg.Shape mixture into 1" meatballs.Arrange in a
        single layer in a 12 x 8" microwave baking dish.
          In a small bowl,stir together remaining soup mix,water,ketchup,
        brown sugar,vinegar and allspice.Pour over meatballs.Cover with
        wax paper and microwave on high 5 minutes or until meat is no
        longer pink.Turn meatballs and spoon sauce over once during
        cooking.Let stand,covered,5 minutes.Makes 30 meatballs.


                              MEAT LOAF WELLINGTON


        1 - lb. ground beef
        1/2 - lb. ground veal
        1/2 - lb. ground pork
        1 - tsp. Worcestershire sauce
        2 - eggs
        1 1/2 - cups cracker crumbs
        3/4 - cup ketchup
        1/2 - cup warm water
        1 - pkg. dry onion soup mix
        4 - bacon strips
        2 - pkg. crescent roll dough
        1 - egg white,lightly beaten with 1 tbsp. water
        Flour


          Heat oven to 350 degrees.Mix meats together by hand in a large
        bowl.Add Worcestershire sauce,eggs,cracker crumbs,ketchup,water
        and soup mix.Mix by hand and shape into a loaf in a shallow
        baking dish.(For cleanup ease,use non stick cooking spray.)Drape
        the loaf with bacon strips.Bake 1 1/2 to 2 hours or until done.
        Cool 10 to 15 minutes.
          Separate 2 packages of crescent roll dough into 6 rectangles
        (2 crescent forms make 1 rectangle).Reserve the remaining 2 for
        decorating.Overlap the triangles on a large floured surface to
        make a large rectangle.Gently,press together the seams and
        perforations.
          Place over meat loaf and mold to fit.Trim off excess dough.Use
        remaining rectangles to make a design for the top;cookie cutters
        may be used.Brush dough with egg white and return loaf to the
        oven for 15 to 20 minutes or until golden.Makes 6 to 8 servings.








                                 EASY BEEF BAKE


        1 - pkg. onion and mushroom or beef flavor mushroom soup mix
        1/4 - cup water
        1 - lb. ground beef
        1/2 - cup soft bread crumbs
        1/4 - cup ketchup
        1 - medium egg
        2 to 3 - cups hot mashed potatoes
        Shredded Cheddar cheese


          Preheat oven to 350 degrees.In a medium bowl,combine soup mix,
        water,beef,bread crumbs,ketchup and egg.Press beef mixture into
        a 9" pie pan.Bake @ 350 degrees for 40 minutes.


                               STUFFED FLANK STEAK


        2 - cups herb seasoned stuffing mix
        2 - tsp. beef flavor bouillon or 2 beef bouillon cubes
        1 1/2 - lbs. flank steak,pounded
        Flour
        3 - tbsp. vegetable oil
        1 - cup chopped onion
        1 - clove garlic,chopped
        2 - 10 3/4 oz. cans condensed tomato soup
        1/2 - tsp. basil leaves
        Hot cooked noodles,extra wide
        Parsley


          Preheat oven to 350 degrees.Prepare stuffing according to the
        package directions,dissolving the bouillon in the liquid.Spread
        stuffing,evenly,on top of the steak to within 1" of the edges.
        Roll steak up,tucking the ends,and tie with string.Coat entire
        roll with flour.In a large skillet,brown in oil.Place in a 2 1/2
        quart shallow 12 x 7" baking dish.In the same skillet,cook onion
        and garlic until tender.Add soup and basil;cool and stir until
        smooth.Pour over meat.Cover;bake 1 hour,basting occasionally.
        Serve with noodles.Garnish with parsley.Makes 6 servings.




                              LAYERED HAMBURGER PIE


        1 - lb. ground beef
        1 - egg
        1/4 - cup dry bread crumbs






        1 - tsp. salt
        1 - tsp. mixed herbs (oregano,basil,marjoram)
        1 - tsp. dry mustard
        1/4 - tsp. ground cumin seeds
        1/8 - tsp. garlic powder
        1 1/2 - cups sliced potatoes
        1 - medium onion,sliced into rings and separated
        1 1/4 - cups mushrooms
        1 - cup Cheddar cheese
        1/2 - cup Swiss cheese
        2 - tbsp. parsley


          Mix beef with egg,bread crumbs,salt,herbs,mustard,cumin and
        garlic powder.Pat evenly into a 9" pie pan to make a crust.Fill
        crust with a layer of potatoes,onion and mushrooms,reserving
        some mushrooms to ring the pie.Cover with foil.Bake @ 350 degrees
        for 1 hour or until potatoes are done.Remove from oven.Remove
        foil.Top with cheese and sprinkle with parsley.Return to oven
        just long enough to melt cheese.


                          INDONESIAN STEAK WITH ONIONS


        2 to 3 - lbs. chuck steak
        2 - medium onions,chopped
        1 - clove garlic,minced
        2 - tsp. crushed coriander
        1 1/2 - tsp. salt
        1/2 - tsp. black pepper
        Dash cayenne pepper
        2 - tbsp. lemon juice
        1 - tbsp. brown sugar
        2 - tbsp. soy sauce


          In a large bowl,toss the onions,garlic,coriander,salt and
        both types of pepper.Add and mix the lemon juice,brown sugar
        and soy sauce.Place the chuck steak in this marinade and
        refrigerate over night.Place meat on broiler pan or rack,
        farthest from the flame.Broil 12 minutes.Place marinade on
        meat and broil another 2 minutes.Serves 6.


                            MEAT AND SWEET POTATO PIE




        1 - lb. ground beef
        1/2 - cup bread crumbs
        1/4 - tsp. allspice
        1/4 - tsp. nutmeg
        1/8 - tsp. black pepper






        Dash of salt
        2 - 16 oz. can sweet potatoes,drained
        1/4 - cup brown sugar
        1/4 - cup milk
        2 - eggs
        1 - tbsp. butter,softened
        1 - tbsp. lemon juice
        1/4 - tsp. cinnamon


          About 1 1/2 hours before serving,combine ground beef,bread
        crumbs,allspice,nutmeg,pepper and 1 tsp. salt by hand.With
        fingers,press mixture to bottom and side of 9" pie plate just
        to rim;refrigerate.
          In large bowl,using a potato masher,mix sweet potatoes with
        remaining ingredients and 1/2 tsp. salt until smooth.Spoon
        sweet potato mixture into pie shell,spreading to edge to seal.
        Bake in a 400 degree oven about 50 minutes or until knife
        inserted in center comes out clean.Makes 6 servings.


                        JALAPENO BEEF ROLL WITH ZUCCHINI


        3 - medium zucchini
        2 - oz. Monterey Jack cheese (with Jalapeno pepper)
        1 - small onion
        1 1/2 - lbs. ground beef
        1/2 - cup bread crumbs
        3 - tbsp. ketchup
        Salt
        1 - tbsp. butter


          About 35 minutes before serving,shred enough to measure 1 cup.
        Set remaining zucchini aside.Shred Monterey Jack cheese.In a
        medium bowl,grate onion.Add ground beef,bread crumbs,ketchup,and
        1/2 tsp. salt.Mix well.On waxed paper,par ground beef mixture
        into a 11 x 8" rectangle.
          Sprinkle shredded zucchini and cheese over beef mixture.
        Starting on a long side,roll meat mixture around filling,jelly
        roll fashion,lifting wax paper to help shape roll.Press seam and
        sides to seal.
          Carefully,transfer beef roll,seam side down,to a 2 quart
        oblong baking dish.Microwave cook,covered with waxed paper on
        high 5 minutes.Then on medium (50%) 15 minutes.Let stand covered.
          Meanwhile,in a 10" round baking dish,melt butter on high 30
        seconds.Add zucchini.Cook,covered with plastic wrap,on high 3 to
        4 minutes,until just tender.Sprinkle with 3/4 tsp. salt after
        cooking.
          To serve,cut beef roll into 12 slices on serving platter.Spoon
        zucchini along side of meat,Makes 6 servings.


                              EXCELLENT STEAK DIANE








        Sirloin Steaks
        Butter
        Shallots
        Worcestershire sauce
        Salt,pepper
        Parsley


          Put 4 sirloin steaks,each about 6 ounces,between pieces of
        waxed paper and pound to a 1/3" thickness.
          Heat in small saucepan: 2 tablespoons butter.Add: 4
        tablespoons finely chopped shallots and cook until shallots
        are lightly browned.Add: 2 tablespoons Worcestershire sauce
        and heat to bubbling.Keep the sauce hot.
          Heat in 12" skillet or chafing dish: 6 tablespoons butter.
        When it begins to brown,add steaks and cook for 3 minutes.
        Turn and cook for 2 to 3 minutes longer or until done to taste.
        Transfer to a serving dish and sprinkle with salt and a generous
        amount of freshly ground pepper.

        Presentation: Spread the shallot sauce over the steaks and
        sprinkle with chopped parsley.


                            WISCONSIN HOLIDAY FONDUE


        1 - medium onion,chopped
        1/2 - lb. ground beef
        2 - 10 1/2 oz. cans pizza sauce
        1 1/2 - tsp. fennel seeds
        1 1/2 - tsp. leaf oregano
        1/4 - tsp. garlic powder
        2 1/2 - cups (10 oz.) shredded Cheddar cheese
        1 - cup (4 oz.) Mozzarella cheese
        Italian or French bread or English muffins


          In a sauce pan over medium heat,brown onion and ground beef.
        Drain.Add pizza sauce and seasonings;stir until heated.Add
        cheese by handfuls.Stir until smooth.Pour into fondue pot.Keep
        warm while serving.Serve with Italian or French,cut in pieces or
        over English muffins for a luncheon treat.Makes 4 servings.




                                BEEF IN RED WINE


        2 - tsp. vegetable oil
        10 - oz. pearl onions,peeled (if frozen,defrost in a sieve under
             warm running water)






        1 1/2 - lbs. mushrooms,wiped clean and quartered
        1/4 - cup plus 2 tablespoons chicken broth
        2 - lbs. lean beef chuck,cut into cubes
        1/2 - cup red wine
        1/2 - tsp. dried thyme
        1 - tsp. granulated sugar
        Fresh ground black pepper,to taste
        1/2 - tsp. Kosher salt
        9 - cloves garlic,smashed and peeled
        3 - tbsp. cornstarch


          Place oil in a 2 1/2 quart souffle dish or casserole with a
        tightly fitted lid.Place in microwave oven.Cook,uncovered,@ 100
        percent for 2 minutes.Stir in onions and mushrooms.Cook,uncovered
        for 4 minutes.
          Stir in 1/4 cup of the broth and remaining ingredients except
        cornstarch.Cover tightly with microwave plastic wrap or casserole
        lid.Cook for 8 minutes.If using plastic wrap prick to release
        steam.
          Combine remaining broth with cornstarch in a small bowl,
        stirring until completely smooth.Stir into meat mixture and cook
        uncovered,for 4 minutes more.
          Remove from oven and let stand,loosely covered,for 10 minutes
        before serving.Serve with steamed new potatoes or broad egg
        noodles.Serves 8.


                                 STEAK ORIENTAL


        1 - cup diagonally cut carrot slices
        1 - cup diagonally cut celery slices
        1 - garlic clove,minced
        2 - tbsp. oil
        1 - lb. beef round steak,cut into thin strips
        1 - 8 oz. can sliced water chestnuts,drained
        3 - tbsp. soy sauce
        1/2 - lb. Velveeta Pasteurized Process Cheese Spread,cubed
        Hot Cooked Rice


          In a large skillet,stir fry carrots,celery and garlic in oil
        for 4 to 5 minutes or until crisp tender.Add steak.Cook 3 to 4
        minutes,stirring constantly,until steak is tender;drain.Reduce
        heat to low.Add water chestnuts,soy sauce and process cheese
        spread;stir until cheese is melted.Serve over cooked rice.Makes
        4 to 6 servings.


                                BEEF NOODLE BAKE


        1 - lb. ground beef
        1 - 8 oz. can tomato sauce






        1/3 - cup chopped onions
        2 - tbsp. chopped green bell pepper
        4 - cups (8 oz.) noodles,cooked,drained
        1/2 - lb. Velveeta Pasteurized Process Cheese Spread,cubed


          In a large skillet,brown meat;drain.Add tomato sauce,onions
        and green bell peppers;mix well.Cover;simmer for 5 minutes.
        Layer noodles,cheese,and meat mixture in a 1 1/2 quart casserole;
        cover.Bake @ 350 degrees for 40 minutes.Top with additional
        cheese,sliced,if desired.Makes 4 to 6 servings.


                                ITALIAN MEAT LOAF


        1 - egg,beaten
        1 1/2 - lbs. ground beef
        1 - 8 oz. can pizza sauce
        3/4 - cup (3 oz.) Velveeta Shredded Pasteurized Process Cheese
              Food
        3/4 - cup old fashioned or quick oats,uncooked
        1/4 - cup cold water
        1/2 - tsp. dried oregano leaves,crushed


          In a large bowl,combine all ingredients except 1/4 cup of the
        sauce;mix lightly.Shape into a loaf in a 10 x 6" baking dish.Bake
        @ 350 degrees for 1 hour.Top with remaining sauce.Let stand for
        10 minutes before serving.Makes 6 servings.


                                  SHANGHAI BEEF


        1 - lb. round beef steak,cut into strips
        2 - tbsp. oil
        2 - tbsp. cornstarch
        1 1/2 - cups beef broth
        1 - 8 oz. can sliced water chestnut,drained
        1 - medium red bell pepper,coarsely chopped
        5 - scallions,cut diagonally into 1" pieces
        3 - tbsp. soy sauce
        1/4 - tsp. black pepper
        1 1/2 - cups dry rice


          Saute beef in oil in a large skillet until browned,about 5
        minutes.Add cornstarch and blend well.
          Add broth,water chestnuts,red bell pepper,scallions,soy sauce
        and black pepper.Bring to a full boil,stirring frequently.
          Stir in rice.Cover;remove from heat.Let stand 5 minutes.Fluff
        with a fork.Makes 4 servings.








                              MARINATED FLANK STEAK


        2 1/2 to 3 - lbs. beef flank steak
        1/2 - cup maple syrup
        1/2 - cup soy sauce
        1/3 - cup green onion slices
        1/3 - cup orange juice
        1/3 - cup dry sherry
        1 - tsp. grated fresh ginger or 1/2 tsp. ground ginger
        1/4 - cup cold water
        2 - tsp. cornstarch


          Score meat,diagonally,on both sides.Combine remaining
        ingredients except water and cornstarch;pour over meat.Cover;
        refrigerate several hours or overnight,turning once.Reserving
        marinade,place meat on rack of broiler or on grill,so meat is
        6 to 7" from the heat.Broil meat,about 6 minutes on each side
        or until desired doneness.Pour reserved marinade in a small
        saucepan;bring to a boil.Dissolve cornstarch in water;add to
        marinade.Continue cooking for 2 to 3 minutes or until thickened.
        Serve with flank steak.Makes 8 servings.


                           SOUTHWESTERN SIMMERED BEEF


        3 - lb. bottom round of beef,trimmed
        2 - tbsp. oil
        1 - large onion,chopped
        2 - cloves garlic,minced
        1/3 - cup flour
        1 - 14 1/2 oz. can Mexican style stewed tomatoes
        1 - 7 oz. can diced green chilies
        1/4 - cup water
        1 - tsp. oregano
        1 - tsp. cumin


          Cut meat into 2" pieces.In a heavy 4 quart pot,brown meat in
        oil.Add onion and garlic;cook until soft.Sprinkle with flour;
        cook 2 minutes.Add remaining ingredients.Cover and simmer for
        1 to 1 1/2 hours or more or until meat is tender.Stir
        occasionally and add additional water,if needed.To serve,garnish
        with a dollop of sour cream,if desired.Makes 6 to 8 servings.


                                 ZESTY POT ROAST


        3 to 4 - lb. beef bottom roast or boneless chuck roast
        1 - tbsp. oil
        1 - tbsp. butter or margarine
        1 - large onion,sliced






        1 - 14 1/2 oz. can stewed tomatoes
        1 - cup beef broth
        1 - 4 oz. jar prepared horseradish
        1/2 - tsp. salt
        3 - tbsp. flour
        1/4 - cup cold water


          In a heavy 4 quart pot,brown meat in oil and butter.Add onion;
        cook until onion is soft.Add remaining ingredients,except flour
        and water.Cover and simmer 2 to 3 hours or until meat is tender,
        turning meat,occasionally.Remove meat to a serving platter.
        Keep warm.To make gravy,dissolve flour in water.Add 2 tbsp. hot
        cooking drippings and blend well;add to remaining drippings.Cook
        stirring until thickened.Serve sliced meat with hot gravy.Makes
        6 to 8 servings.


                         VEAL OSCAR WITH SAUCE BERNAISE


        6 - veal cutlets (1/4" thick,sirloin cut)
        Salt and black pepper
        Flour and butter
        24 - warmed asparagus spears,cooked tender
        2 to 3 - tbsp. beef stock
        Sauce bernaise * Recipe follows


          Flatten the cutlets,lightly,on both sides with a mallet,heavy
        knife or rolling pin (a 2 x 4 works well).Season with salt and
        black pepper.Dip in flour.Saute in butter over a moderate heat,
        turning the cutlets several times until done to golden brown.
        Place on a large warmed platter.Pour the beef stock into a hot
        saute pan.Let it cook a minute or so,then pour over the cutlets.
        Place four asparagus spears on top of each cutlet and sauce with
        spoonful of the bernaise sauce.Serves 6.


                                 SAUCE BERNAISE


          Boil 1 cup EACH: wine vinegar and dry white wine with the
        following: 8 tablespoons minced shallots or green onions,4
        tablespoons fresh tarragon or 4 teaspoons of dried tarragon,
        4 tablespoons EACH: minced parsley and chives,salt and black
        pepper to taste.Boil until reduced by two thirds.


                                  CABBAGE LOAF


        2 - lbs. ground beef
        2 1/2 - cups shredded cabbage
        Salt






        1/2 - chopped green bell pepper
        1 - minced garlic clove
        3 - eggs
        1/2 - tsp. black pepper
        3 to 4 - bacon strips
        1 - 6 oz. can tomato paste
        American cheese slices


          Mix all ingredients together,thoroughly.Pour mixture into a 9 x
        5 x 3" loaf baking pan.Place bacon strips on top.Bake for 1 1/2
        hours in a 350 degree oven.After 45 minutes,you may have to drain
        bacon grease.During the last 15 minutes,add tomato paste on top.
        Turn oven off.After 15 minutes,add cheese slices to top and allow
        to melt.


                                LEMON GINGER BEEF


        3/4 - lb. flank steak
        1 - tbsp. cornstarch
        1 - tbsp. dry sherry
        2 - tbsp. peanut oil
        1 - clove garlic,minced
        Lemon Ginger Sauce (recipes follows)
        1 - cup thin,diagonally sliced,carrots
        1 - medium onion,cut into chunks
        1 - 16 oz. can cut green beans
        1 - cup sliced fresh mushrooms


          Slice meat into thin bite-size pieces,cutting across the grain.
        Combine with cornstarch,sherry,1 tablespoon oil and the garlic.
        Marinate for 30 minutes.Prepare Lemon Ginger Sauce;set aside.Heat
        wok or skillet.Add remaining 1 tablespoon of oil.Stir fry the
        meat 2 to 3 minutes or just until cooked.Remove from pan;set
        aside.Add carrot and onion.Stir fry for 2 minutes.Add 1
        tablespoon of bean liquid.Cover and steam for 2 minutes or until
        tender crisp.Add drained beans,mushrooms and Lemon Ginger Sauce.
        Bring to a boil;cook,stirring constantly,until thickened and
        translucent.Add meat;heat through.Serve over cooked rice,if
        desired.Makes 4 servings.


                               LEMON GINGER SAUCE


        1 - tbsp. fresh lemon juice
        2 - tbsp. honey
        1 - tbsp. dry sherry
        1 - tbsp. slivered ginger root
        1 - clove garlic,minced
        1 - tsp. cornstarch








          Combine all ingredients;mix well.


                                SAVORY MEATBALLS


        2 - cups torn bread
        3/4 - cup milk
        1 - lb. ground beef
        1/2 - cup finely chopped onion
        2 - tbsp. chopped parsley
        1 - tsp. salt
        1/2 - tsp. garlic powder
        1/4 - tsp. black pepper
        1 1/2 - cups tomato ketchup
        1/4 - cup apricot preserves
        1 - tbsp. Dijon style mustard
        2 - tsp. cider vinegar
        1/4 - tsp. hot pepper sauce
        2 - 16 oz. cans cut green beans,drained


        Microwave: In a mixing bowl,pour milk over bread and let stand 1
        minute.Add meat,onion,parsley,salt,garlic powder and black pepper;
        mix well.Roll into 1" size balls;place in a 2 quart microwave
        safe dish.Cover and cook on high for 6 to 8 minutes or until
        done;drain.Blend ketchup with preserves,mustard,vinegar and red
        pepper sauce.Combine sauce,beans and meatballs.Cover and cook on
        high for 2 to 3 minutes or until heated through.Makes 6 to 8
        servings.


                                    MEATBALLS


        2 - lb. ground beef
        1 - cup bread crumbs
        2 - tbsp. grated cheese
        2 - eggs
        2 - tbsp. garlic salt
        1 - tbsp. oregano
        1 - tbsp. parsley


          Prior to browning,mix all ingredients together thoroughly.
        Form into meatballs.Place in a bowl,separating with wax paper.
        Refrigerate overnight.
          Brown meatballs in a 250 degree oven for 15 minutes.Place in
        sauce.Cook on low heat for 3 hours.Turn off and let thicken.
          Note: Placing meatballs in refrigerator overnight,holds
        meatballs together.Otherwise,you have meat sauce.


                               STUFFED VEAL BREAST








        1 - tbsp. olive oil
        1 - lb. sweet Italian sausage,remove casing
        1 - cup chopped celery
        1 - cup chopped onion
        3 - cups corn bread crumbs,3 days old
        1/2 - tsp. red pepper flakes
        1/2 - tsp. salt
        1/2 - tsp. black pepper
        2 - eggs,beaten to blend
        1/2 - cup toasted pine nuts
        1 - 4 lb. veal breast,trimmed,a pocket cut into center
        2 - tbsp. basil
        1 - tsp. rosemary
        8 - tbsp. white wine vinegar
        1 1/4 - cups chicken stock


          Heat oil over a medium heat.Add sausage,celery and onion.Cook
        about 12 minutes.In a large bowl,add corn bread,red pepper
        flakes,salt and black pepper.Mix in eggs and pine nuts.Set aside.
          With the rack in center of a preheated 400 degree oven,fill
        pocket of veal with stuffing mixture,close with a toothpick or
        skewer.Extra stuffing goes in a baking dish.Place veal in
        roasting pan.Rub outside of veal with basil and rosemary.Sprinkle
        with 3 tbsp. vinegar.Roast veal for 30 minutes.
          Reduce oven temperature to 350 degrees.Combine 5 tablespoons
        vinegar with chicken stock.Continue roasting veal for 2 hours,
        basting every 30 minutes with stock mixture and pan drippings.
        Place extra stuffing in oven during the last 30 minutes.Serves 4.


                                 BEEF STROGANOFF


        1 - lb. round steak,cut into 1/2" strips
        1 - 3 oz. can mushrooms
        1 - envelope dry onion soup mix
        1 - cup sour cream
        2 - tbsp. flour
        1/8 - cup vegetable oil
        1/4 - cup cooking wine
        Salt or garlic salt
        Black pepper
        Cooked twist noodles

          Heat oil and brown meat in a large skillet.Add 3/4 cup water
        and mushrooms and the soup mix.Simmer for 1 hour,covered,over
        medium heat until meat is tender.Add 1/4 cup cooking wine.
        Continue cooking for 10 minutes.Mix flour and a little water.
        Slowly,add to thicken.Then,add sour cream,salt and black pepper
        or garlic salt to taste.Lower heat to keep warm until serving.
        Serve over cooked twist noodles.








                             CZECHOSLOVAKIAN GOULASH


        1 - lb. round steak,cut into pieces
        1 - medium size can V - 8 vegetable juice
        3 - carrots,chopped
        10 - potatoes,peeled and chopped
        1/2 - head cabbage,chopped
        Chili powder
        Salt
        Black Pepper
        Ketchup
        Water
        A few dashes of Worcestershire sauce


          Brown cut up pieces of meat.Season with chili powder,salt and
        black pepper.Add chopped vegetables and V - 8 vegetable juice.
        Add ketchup and Worcestershire sauce to taste.Add water as
        needed.Cook until vegetables are tender and meat is done.


                            SWEET AND SOUR MEATBALLS


        3 - lbs. ground chuck
        2 - bottles of chili sauce
        1 - lb. jar grape jelly


          Form meatballs,about 1" in diameter.Melt jelly and chili
        sauce in a Dutch oven.Add meatballs,cover and simmer for 1
        hour.Serve in a chafing dish with pickles.


                                HEALTHY MEAT LOAF


        4 - cups packed,finely shredded cabbage (about 1 pound)
        1 - medium onion,finely chopped (1/2 cup)
        1 1/2 - tbsp. corn oil
        1 - cup packed shredded carrot (2 medium)
        1 - very large clove garlic,minced (1 heaping tablespoon)
        1/2 - lb. ground round or lean ground beef
        1 - egg white
        1 - whole egg
        1/3 - cup bread crumbs,preferably whole wheat
        1 - tsp. dried basil,crumbled
        1/4 - tsp. oregano,crumbled
        1/4 to 1/2 - tsp. fresh ground black pepper,to taste
        1/4 - cup water
        2 - tbsp. vinegar
        1 - cup packed shredded potatoes (2 medium)








          Saute cabbage and onion in the oil in a large skillet over
        medium heat,stirring them often,for about 5 minutes.Reduce the
        heat to medium low and saute the vegetables for 5 to 10 minutes
        longer or until cabbage begins to turn golden.
          Add the carrots and garlic;saute the vegetables another 5
        minutes.Remove the vegetables from the heat and let them cool to
        room temperature.
          In a large bowl,combine the beef with the egg white and whole
        egg,bread crumbs,basil,oregano,black pepper,water and vinegar.
        Add the cooked vegetables and shredded potatoes to the beef
        mixture.Mix ingredients well.
          In a shallow baking pan,shape the meat and vegetable mixture
        into a loaf about 8" long.Cover the pan tightly with aluminum
        foil.
          Bake the meat loaf in a preheated 350 degree oven for 30
        minutes.Uncover the meat loaf and bake it 30 minutes longer.
        Let the meat loaf rest for about 15 minutes before slicing it.
        Serve 8.

                                     BEEF BURGUNDY


        3 - lb. stew beef,cut into 2" cubes
        1/2 - cup flour
        2 - tbsp. vegetable oil
        12 - small white onions,peeled
        12 - oz. fresh mushrooms,trimmed
        3/4 - cup Burgundy wine
        3/4 - cup beef broth
        1 - bay leaf
        1 - tsp. salt
        1/4 - tsp. pepper


          In a sturdy plastic bag,combine beef and flour.Shake to coat well.
        In electric skillet with heat control set at 325 degrees brown beef
        cubes,about 4 to 5 minutes.Add onions and mushrooms.Saute onions until
        brown and mushrooms are dark.Add wine and broth.Bring to boil,
        stirring well.Add bay leaf,salt and pepper.Cover.Turn heat control
        down until light goes out (simmer point).Simmer 1 1/2 to 2 hours,
        stirring occasionally,until meat is tender and sauce is thick.Makes 4
        to 6 servings.


                                   WOK BEEF BURGUNDY


        2 - lbs. beef,cut into 1" cubes
        3 - cups water
        12 - small white onions
        1/4 - cup flour
        6 - tbsp. olive oil
        2 - garlic cloves,minced
        1 - cup fresh mushrooms






        2 - cups burgundy or other good red wine
        1 - cup beef broth
        1 1/2 - tsp. thyme leaves
        2 - tsp. parsley flakes
        1 - bay leaf
        Salt and pepper to taste


          In wok,add water and heat to boiling over high heat.Add onions and
        blanch 3 minutes;then drain.Discard water and dry wok.Dust beef with
        flour.
          Heat oil until it bubbles in the wok.Add 6 to 8 beef cubes at a time
        and quickly brown on all sides.Remove beef and keep warm.Lightly brown
        onions and garlic.Return the beef to wok.Add  remaining ingredients,
        cover and simmer over low heat about 1 1/2 hours or until meat is
        tender.Remove the bay leaf.Serve on toasted buttered bread,noodles or
        mashed potatoes.Serves 4 to 6.


                                   STEAK WITH BRANDY


        4 - beef top loin or strip steaks,cut 1" thick,about 2 1/4 lbs.
        1 - tbsp. cracked peppercorns
        2 - tbsp. butter or margarine
        1/4 - cup chopped shallots or scallions
        2 - tbsp. butter or margarine
        1 - beef bouillon cube
        3/4 - cup boiling water
        1/4 - cup brandy or cognac


          Place steak in waxed paper.Sprinkle with 1/3 tsp. cracked
        peppercorns;rub over meat and press in with heel of hand.Turn
        steak over,add another 1/3 tsp. of pepper.Repeat with remaining
        steaks.In electric skillet,melt 2 tbsp. butter with heat control
        set at 350 degrees.Cook steaks about 2 to 6 minutes on each side,
        depending on doneness.Transfer steaks to a serving plate.Keep
        warm in a 200 degree oven.In electric skillet,cook shallots in
        remaining 2 tbsp. butter with heat control set at 350 degrees until
        tender,about 1 minute.Add bouillon cube to 3/4 cup boiling water
        and dissolve.Add bouillon liquid to skillet,boil rapidly for 1
        minute,while stirring to scrape up browned bits from pan.Add steaks
        to pan.Carefully,heat brandy or cognac in a ladle over direct heat.
        Ignite.Carefully,pour over steaks.When flame dies,serve.Makes 4
        servings.


                                     PEPPER STEAK


        1 1/2 - lbs. top round steak
        1/3 - cup vegetable oil
        3/4 - tsp. salt
        3 - medium green peppers,cut in 1" pieces






        3 - medium red peppers,cut in 1" pieces
        1 1/2 - cups sliced celery
        1/2 - cup finely chopped onion
        1 - clove garlic,minced
        1 1/2 - cups beef broth
        2 - tbsp. cornstarch
        1/3 - cup water
        1 - tbsp. soy sauce
        Hot cooked rice,optional


          Slice steak,diagonally,into very thin slices,then cut slices into
        2" pieces.In electric skillet,heat oil with heat control set at 350
        degrees.Brown meat in hot oil about 2 to 3 minutes.Sprinkle with
        salt.Add red and green pepper,celery,onion,garlic and cook 2 minutes.
        Add beef broth.Turn heat control to 250 degrees.Cover and cook until
        vegetables are tender crisp,about 10 to 12 minutes.Dissolve together
        cornstarch,water and soy sauce until smooth.Add to meat mixture.Cook
        and stir until thickened,about 3 to 4 minutes.Serve over rice,if
        desired.Makes 6 servings.


                                   SWEDISH MEATBALLS


        1 1/2 - lbs. ground beef
        1/2 - cup milk
        1 1/2 - cups flavored bread crumbs
        1/2 - cup butter or margarine
        1/4 - tsp. pepper
        1/4 - cup flour
        1 - tsp. nutmeg
        1 - 10 1/2 oz. beef broth,undiluted
        1 - tsp. paprika
        1/2 - cup water
        3/4 - tsp. salt
        1 - cup sour cream
        2 - eggs,beaten
        Hot cooked rice or noodles



          Combine the first 8 ingredients;mix well and shape into 1" meatballs.
        Melt 1/4 cup butter (reserve remainder) in a electric skillet with heat
        control set at 325 degrees.Cook meatballs,turning occasionally,until
        browned.Remove meatballs from skillet and drain well.Set aside.Melt
        remaining 1/4 cup butter with heat control set at 325 degrees.Add flour
        to melted butter,stirring until smooth.Cook for 1 minute,stirring
        constantly until thickened.Add sour cream;reduce heat to 250 degrees.
        Stir until well combined.Add meatballs.Heat thoroughly.Serve over
        cooked
        rice or noodles,if desired.Makes 6 to 8 servings.


                                     VEAL MARSALA








        1 - lb. boneless veal cutlets,pounded thin
        1/4 - cup flour
        3 - tbsp. butter or margarine
        1/2 - tsp. salt
        Dash pepper
        1 1/2 - cups thinly sliced mushrooms
        2 - tbsp. butter or margarine
        2 - tbsp. flour
        1/2 - cup Marsala wine
        1 - cup chicken broth
        Hot cooked rice or noodles,optional


          Slice veal into 2 x 1/2" strips.In sturdy plastic bag,place veal
        and 1/4 cup flour.Shake to coat evenly.In electric skillet,melt
        3 tbsp. butter with heat control set at 325 degrees.When butter is
        bubbly,add veal strips.Saute quickly just until all sides are brown.
        Sprinkle with salt and pepper.Remove veal from skillet.Keep warm.Add
        mushrooms to hot skillet.Saute until limp.Add 2 tbsp. butter and 2
        tbsp. flour,stirring well to combine.Add wine and broth,stirring
        constantly to loosen any brown bits.Cook for 2 minutes,stirring
        constantly.Add veal and simmer for 1 minute or until heated through.
        Serve over rice or noodles,if desired.Makes 4 to 5 servings.


                               SIRLOIN STEAK WITH SAUCES


        1 - tbsp. butter or margarine
        1 1/2 - lbs. boneless sirloin steak,1" thick
        Mushroom - onion sauce,Onion - butter sauce,or Sour cream sauce
        (See Sauces)


          Preheat Sizzling Skillet in microwave oven at high for about 6 1/2
        minutes.Place butter on preheated skillet to melt.Spread evenly
        across surface.Place steak on skillet.Microwave at high for 4 minutes
        turn steak over.Microwave until medium-rare doneness,3 to 4 minutes
        longer.Serve with one of the sauces.Serves 4 to 5.



                                  STUFFED FLANK STEAK


        1 - 10 oz. pkg. frozen asparagus spears
        1 - tbsp. steak sauce
        1 - tbsp. water
        1 1/2 - lb. flank steak,pounded to 1/4" thickness
        1/4 - tsp. pepper


          Microwave asparagus package on high 3 to 5 minutes or until it






        flexes easily.Drain.
          Combine steak sauce and water.Brush steak with half of mixture.
        Place asparagus on steak.Sprinkle with pepper.Roll steak jelly-
        roll style.Place in a 8 x 8 baking dish.Brush with remaining sauce
        mixture.Cover with wax paper.
          Microwave on high 5 minutes.Rotating dish midway through cooking,
        microwave on 50% (medium) 15 to 20 minutes or until internal
        temperature is 150 degrees.Makes 6 servings.


                                     SHANGHAI BEEF


        1 - lb. round steak,cut into thin strips
        1 - medium red pepper,coarsely chopped
        5 - scallions,cut diagonally into 1" pieces
        2 - tbsp. oil
        2 - tbsp. cornstarch
        1 1/2 - cups beef broth
        3 - tbsp. soy sauce
        1/4 - tsp. pepper
        1 - 8 oz. can sliced water chestnuts,drained
        1 1/2 - cups dry rice


          Saute beef in oil in large skillet until browned,about 5 minutes.Add
        cornstarch and blend well.Add broth,water chestnuts,red pepper,
        scallions,soy sauce and pepper.Bring to a full boil,stirring
        frequently.Stir in rice.Cover;remove from heat.Let stand 5
        minutes.Fluff with a fork.Makes 4 servings.


                                 KOSHER CABBAGE ROLLS


        1 - large head cabbage

        Filling:

        2 - lbs. ground beef
        2 - eggs
        1/2 - cup rice
        6 - tbsp. ketchup
        Salt and pepper

        Sauce:

        1 - # 2 1/2  can tomatoes
        1 - can tomato sauce
        Juice of 1 lemon
        1/2 - cup brown sugar
        2 - large onions,sliced
        Salt and pepper








          Combine filling ingredients.To prepare cabbage,cut larger outer
        leaves from cabbage.Trim thick center vein,if necessary.Immerse
        leaves in boiling water.Steam for 2 to 3 minutes.Remove carefully.
          Divide filling mixture equally on 16 leaves.Fold leaves loosely
        around meat mixture allowing for expansion.
          Place rolls and sauce ingredients in large roaster or Dutch oven.
        Bake in 350 degree oven for about 3 hours.Cover for the first hour,
        then bake uncovered.Baste frequently.


                             HOT AND SPICY BEEF BACK RIBS


        7 - lbs. beef back ribs
        3/4 - cup water,divided
        1 - cup ketchup
        2 - tbsp. lemon juice
        1 - tsp. ground cinnamon
        1 - tsp. hot pepper sauce
        1/2 to 1 - tsp. crushed red pepper


          Place each slab of ribs,meat side down,in center of double thick
        rectangle of heavy aluminum foil.Sprinkle 2 tbsp. water over rib
        bones.To form packets,bring 2 opposite sides of foil together over
        top of ribs.Fold edges over 3 to 4 times,pressing crease in tightly
        each time.(Allow some air space.)Flatten foil at 1 end,crease to
        form triangle and fold over several times toward package,pressing
        tightly to seal.Repeat procedure on other end.
          Place packets on grid directly over low to medium coals.Place cover
        on cooker;cook 1 1/2 hours,turning packets every 1/2 hour.Meanwhile,
        combine ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot
        pepper sauce and crushed red pepper in small saucepan.Bring to boil.
        Reduce heat and cook slowly 10 to 12 minutes.Remove ribs from foil
        packets.Place on grid over medium coals;broil 30 to 40 minutes,
        turning and brushing with sauce,occasionally.Serve remaining sauce
        with ribs.Makes 8 to 10 servings.







                              ORIENTAL STYLE BEEF FILETS


        4 - 4 oz. beef filets
        1 - tsp. seasoned salt
        4 - tsp. soy sauce
        4 - tsp. vegetable oil
        1 - cup chopped peanuts
        8 - water chestnuts,coarsely grated
        1 - medium clove garlic,minced
        1/4 - tsp. lemon and pepper seasoning






        1/2 - cup snipped parsley

        August Moon Sauce:

        1 - tbsp. cornstarch
        1/4 - tsp. ground ginger
        2 1/2 - tbsp. sugar
        3/4 - cup orange juice
        2 - tbsp. small orange rind,slivered

        Garnish:

        Remaining chopped peanuts
        Savoy or leaf lettuce
        Green onion flowers


          Prick filets with fork.Mix salt,soy sauce and vegetable oil.Brush
        over filets;let set 30 minutes.Reserving 2 tbsp. for garnish,blend
        together peanuts with chestnuts,garlic and lemon and pepper seasoning.
        Spread mixture on top and sides of filets.Pat parsley on tops and
        sides.Place filets in greased 9 x 12 x 2" baking pan.Bake @ 400 degrees
        18 to 20 minutes or until desired doneness.

        Sauce:  In small saucepan,combine cornstarch,ginger,sugar,orange juice
        and orange rind slivers.Cook over low heat,stirring constantly,for 5
        minutes or until thickened.Remove filets to platter.Spoon 2 tbsp. sauce
        over each filet.Serve remaining sauce in small pitcher.Sprinkle
        remaining peanuts over tops.Surround with lettuce and green onion
        flowers.Serves 4.


                             FESTIVE CITRUS SIRLOIN STRIPS


        1 1/2 - lbs. beef top sirloin steak,1" thick
        5 - medium mushrooms,thinly sliced
        1 - red onion,sliced and separated into rings
        1 - pkg. Romaine lettuce leaves,torn

        Marinade:

        1/4 - cup fresh lemon juice (about 2 lemons)
        1/2 - cup orange juice
        1/4 - cup red wine vinegar
        1 - clove garlic,minced
        1 - tbsp. honey
        3 - tbsp. light olive oil
        1/4 - tsp. EACH:ground white pepper and salt
        1/2 - tsp. thyme

        Garnish:

        1 - artichoke,orange and lemon slices








          Trim excess fat from beef.In shallow  dish,combine marinade
        ingredients,using 2 of the tbsp. of oil.Reserve 1/4 cup marinade to
        toss with vegetables.Add beef,turning once to coat.Cover;marinate in
        refrigerator 1 hour.Refrigerate reserved marinade.Remove beef from
        marinade.Place in shallow baking pan.Pour any leftover marinade onto
        beef.Bake @ 450 degrees 10 to 15 minutes or until desired degree of
        doneness.
          Meanwhile,saute onion and mushrooms in remaining tbsp. oil 2 to 3
        minutes.In small saucepan,heat reserved marinade 2 to 3 minutes until
        warmed.Pour in large bowl;toss in torn lettuce,sauteed onions and
        mushrooms.Arrange serving platter with lettuce leaves.Carve steak
        diagonally into thin slices;fan onto lettuce leaves.Place onion rings
        and mushrooms along and over beef slices.Pour any remaining marinade
        ( from vegetable toss) over beef.
          Place artichoke on 1 side of platter with lemon and orange slices
        around it,forming a flower effect.Makes 6 servings.


                                 ALL AT ONCE SPAGHETTI


        1 - tbsp. cooking oil
        1 - large onion,chopped
        1/2 - lb. ground beef
        1 1/2 - tsp. salt
        Pepper to taste
        2 - cans Hunt's Tomato Sauce
        1 1/2 - cups water
        1/4 - lb. uncooked spaghetti (1/2 - 8 oz. pkg.)
        Grated cheese


          Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble
        in the beef.Stir and fry until meat loses red color.Sprinkle with
        salt and pepper.Pour in tomato sauce and water;bring to boil.Break
        spaghetti;sprinkle in a little at a time,stirring into sauce and
        keeping it separated.Cover tightly.Simmer 20 to 30 minutes.Stir
        toward end of cooking time.Serve with cheese.Makes 3 to 4 servings.





                                   RED FLANNEL HASH
                              (Homemade Corned Beef Hash)


        1 - lb. potatoes (about 2 medium sized)
        3 - tbsp. water
        1/2 - cup chopped onion
        2 - tbsp. bacon drippings
        1 - 12 oz. can corned beef or 2 - cups cooked corned beef
        1 - 8 oz. can diced beets,drained or 1 cup cooked diced beets
        1/4 - cup milk






        2 - tbsp.chopped fresh parsley
        Salt and pepper to taste


          Peel and dice potatoes into 1/2" cubes.Place in a 4 cup glass
        measure;add water.Cover with plastic wrap,venting spout area.
        Microwave on high 6 to 7 minutes.Set aside.
          Place onion and bacon drippings in a 2 qt. casserole.Cover with
        lid or plastic wrap and microwave on high 2 to 3 minutes or until onion
        is tender.Stir in potatoes,corned beef,beets,milk and parsley.Add
        salt and pepper to taste.Microwave on high 3 minutes or to desired
        temperature.If desired,mixture may be browned in a skillet on
        conventional range top in lieu of final reheating in microwave.Makes
        4 servings.


                                    MINI MEAT LOAF


        2 - saltine crackers
        1 - cup cubed raw beef
        2 - 1" pieces onion
        2 - sprigs parsley
        1 - egg
        1 - tbsp. ketchup
        2 - dashes pepper
        2 - tbsp. ketchup


          Place crackers in food processor bowl and cover unit.With hand on
        cover process until finely crumbled.Add 1/2 cup meat,cover and process
        3 to 4 fast pulses.Remove cover and add remaining meat,onion and
        parsley;cover and process 4 to 6 fast pulses.Remove cover and add egg,
        1 tbsp. ketchup and pepper.Cover and process 2 fast pulses.Pat into
        3" x 1 1/4" mini loaf pan.Bake in preheated 350 degree oven for 30
        minutes.Add 2 tbsp. ketchup to top and continue to bake an additional
        20 minutes.Makes 1 to 2 servings.



                                 MARINATED STEAK


        1 - thick flank steak or London broil(about 1 1/2 pounds)
        2/3 - cup dry red wine
        1 - tbsp. soy sauce
        1/8 -tsp. oregano,crumbled
        1/8 - tsp. marjoram,crumbled
        1/8 - tsp. pepper


        Mix together the wine,soy sauce and seasonings.Place steak in a
        long glass baking dish and pour marinade over meat.Cover and
        chill at least 12 to 18 hours,turning meat once or twice.Preheat
        broiler.Remove steak from marinade.Pat dry and broil 4" from heat






        for about 5 minutes on each side.To serve,cut thin slices
        diagonally across grain.Serve with rice.Yield:6 servings
        Calories:270 per serving.



                         NEW ENGLAND CRANBERRY POT ROAST


        2 - tbsp. all purpose flour
        1 - tsp. salt
        1 - tsp. onion salt
        1/4 - tsp. pepper
        3 to 4 - lbs. pot roast
        2 - tbsp. shortening
        4 - whole cloves
        1 - 2" stick cinnamon
        1 - 16 oz. can whole cranberry sauce
        1 - tbsp. vinegar


        Combine first 4 ingredients;rub into roast,using all flour
        mixture.In Dutch oven,slowly brown meat on all sides in hot
        shortening.Remove from heat;add cloves,cinnamon and 1/2 cup
        water.Cover tightly and simmer about 2 1/2 hours,or until
        tender,adding water if necessary.Spoon off fat.Mix cranberry
        sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10
        to 15 minutes more.Remove cinnamon;spoon off fat.(When serving.)
        Pass pan juices with meat.Yields 6 to 8 servings.


                                CHARCOALED CHUCK ROAST


        1 - 3 to 3 1/2 lb. boneless chuck roast
        2 - tsp. seasoned meat tenderizer
        1 - cup red wine vinegar
        1/4 - cup olive oil
        3 - tbsp. lemon juice
        1 - tbsp. instant minced onion
        2 - tbsp. dried thyme leaves
        1 - bay leaf,crushed
        1 - tsp. medium-grind black pepper


          Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce
        deeply with a fork and turn over.Repeat with other side of roast.
        Let stand 30 minutes.
          In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice,
        onion,thyme and bay leaf.Add roast and turn to coat.Cover with
        plastic wrap and refrigerate at least six hours or overnight,
        turning roast and spooning marinade over it periodically.
          Light charcoal in outdoor grill.Discard marinade and scrape
        onion and herbs off meat to prevent them from burning when
        grilled.Sprinkle meat with pepper and place in same dish.Cover






        again and microwave on high 5 minutes.Turn roast over and
        microwave on high 5 minutes more.Immediately,grill over hot
        coals for 30 to 30 minutes for medium doneness.Slice meat
        diagonally,serving juices with meat.Makes 8 to 10 servings.


                                       MEAT LOAF


        1 - lb. ground beef
        1/2 - lb. ground pork
        1/2 - lb. ground veal
        1/2 - cup finely minced celery
        1/2 - cup tomato soup
        1 - egg
        1 - cup soft bread crumbs
        1/2 - cup finely minced onion
        1/2 - tsp. pepper
        1/4 - cup butter,margarine or drippings
        2 - tsp. salt
        Bacon Strips


          Have the meat ground twice.Brown onion and celery in butter.
        Add tomato soup to onion,then beat egg into mixture.Add bread
        crumbs and seasonings to meat,then add onion mixture.Work well
        with hands until all ingredients are thoroughly blended.Pack in
        greased bread pan to form a loaf.Arrange strips of bacon over
        loaf.Bake in 375 degree preheated oven for 1 1/2 hours.
        Serves 5 to 6.


                                      CHILI STACK


        1 - lb. ground beef
        1 - tbsp. chili powder
        2 - tbsp. shortening
        1 - tsp. salt
        1 - onion,chopped fine
        Dash of pepper
        1 - clove garlic,chopped fine
        1 - # 2 1/2 can tomatoes
        1 - green bell pepper,chopped
        1/2 - cup grated sharp Cheddar cheese
        2 - tbsp. flour


          Add shortening to skillet.Heat to medium high.When shortening
        is browned,add meat and cook until crumbly.Next,blend flour
        through the mixture.Add remaining ingredients,except cheese.
        Lower heat to simmer.Cook 30 minutes.Just before serving,stir
        in cheese.Delicious served on toast.Serves 4 to 5.








                                  SAVORY SKILLET MEAL


        1 - lb. round steak
        4 - medium size potatoes,peeled and cut into quarters
        1/3 - cup flour
        1 - tsp. salt
        1 - large onion,cut in slices
        1 - can cream of mushroom soup
        3 - tbsp. shortening


          Cut meat into bite size pieces for serving.Season with salt,
        dip in flour.Brown in shortening in skillet.Place vegetables
        over top of meat,then add mushroom soup.Cover.Keep mixture on
        medium high until steam escapes freely.Turn to simmer and cook
        50 minutes longer.Serve.


                               NEW ENGLAND BOILED DINNER


        3 - lbs. corned beef
        6 - carrots,cut in half,lengthwise
        6 - potatoes,cut in half,lengthwise
        1 - medium size head of cabbage
        3 - cups water
        6 - turnips,cut in quarters


          Place corned beef and water in Crock Pot Cooker.Cover.Set on
        high.When steaming vigorously,set to medium and continue
        cooking 2 1/2 hours.Remove meat from cooker.Put potatoes,
        turnips,carrots and cabbage in Cooker.Place meat on top of
        vegetables.Cover and when mixture is steaming briskly,set to
        medium.Cook for 45 minutes.Ham may be used in place of corned
        beef,if desired.


                                 BREADED VEAL CUTLETS


        2 - lbs. veal steak
        4 - tbsp. drippings
        1 - egg,beaten
        1 - cup water
        Bread crumbs
        1 - tbsp. Worcestershire sauce
        Salt and pepper


          Dip veal in egg and crumbs.Season.Brown in drippings,cooking
        on medium high to brown meat.Place in casserole or baking dish.
        To drippings left in skillet.add water and Worcestershire sauce.
        Pour over veal.Cover and bake 1 1/2 hours at 350 degrees.Serves






        4 to 5.


                          GROUND BEEF AND VEGETABLE CASSEROLE


        2 - lbs. ground chuck
        4 - tbsp. shortening
        1/2 - tsp. sage
        3 - tbsp. all-purpose flour
        2 - tsp. salt
        1/4 - tsp. pepper
        2 - cups unstrained tomatoes
        10 - onion,sliced,fried
        Buttered crumbs


          Mold ground chuck into medium size balls and place in bottom
        of 2 quart casserole.Season with sage,salt and pepper.Over this,
        place layer of fried onions.Melt shortening,add flour;mix well.
        To this,add tomatoes.Cook until thickened.Pour over onions.
        Cover with buttered crumbs.bake,uncovered,in 375 degree oven for
        1 1/2 hours.Serves 5 to 6.



                               STEAK AND PEPPERS


        4 - beef tenderloin steaks,cut 1" thick (about 4 oz. each)
        1 - tbsp. light sesame oil,divided
        1 to 3 - tsp. peppercorns,coarsely crushed
        1 - tbsp. butter
        2  - medium green bell peppers,cut into 1/4" thick julienne
             strips
        1 - each medium red and yellow bell pepper,cut into 1/4"
            thick julienne strips
        6 - green onions,cut into 1/2" pieces
        1/4 - cup soy sauce
        1 1/2 - tsp. cornstarch
        1/4 - cup Each:balsamic vinegar,apple juice and tomato juice
        4 to 6 - drops hot pepper sauce


          Press beef tenderloin steaks with palm of hand,flattening to
        3/4" thickness.Brush both sides of steaks with 1 tsp. oil;
        press pepper into both sides.Place remaining oil and butter in
        11 3/4 x 7 1/2" microwave safe baking dish;microwave on high 1
        minute or until butter is melted.Add peppers and green onions,
        stirring to coat with oil mixture.Microwave on high 4 minutes
        or until peppers are crisp tender,stirring once;reserve.Combine
        soy sauce and cornstarch in 4 cup microwave safe glass measure;
        stir in balsamic vinegar,apple juice,tomato juice and hot pepper
        sauce.Microwave on high 2 minutes or until mixture boils;stir.
        Continue cooking on high 1 to 2 minutes or until sauce is






        thickened;stirring once.Preheat browning dish on high 6 to 8
        minutes.Meanwhile,stir cooked sauce into reserved peppers set
        aside.Press steaks down firmly on browning dish.Microwave,
        uncovered,on high 2 minutes.Turn steaks and continue cooking
        on high 1 to 2 minutes longer or until desired doneness.If
        necessary,reheat pepper mixture on high 1 to 2 minutes or until
        hot.Remove peppers to serving platter with slotted spoon;top
        with steaks.Serve steaks and peppers with remaining sauce.
        Makes 4 servings.



                           YORKSHIRE PUDDING WITH ROAST BEEF


        1 - cup flour
        1/4 to 1/2 - tsp. salt
        1 - cup milk
        2 - eggs
        1 - 5 to 7 lb. rump roast


         Preheat oven to 300 degrees.Cook rump roast in 9 x 9" pan for
        25 to 30 minutes or until internal temperature in meat is 150
        to 170 degrees. Mix and sift flour and salt.Add milk to make a
        smooth paste.Then add eggs,beat 2 minutes in electric mixer.
        Cover bottom of 9 x 9" pan about 1/4" with drippings from roast.
        Pour mixture 1/2" deep on drippings in pan.Bake 20 to 30 minutes.
        Delicious when served.


                                 LIGHTHOUSE CASSEROLE


        1 - lb. small shell macaroni
        2 - lbs. ground beef
        1 - large onion,chopped
        1 - 16 oz. can kidney beans
        1 - 16 oz. can cream style corn
        1 - 16 oz. can tomato sauce
        1 - 10 oz. jar chili sauce
        1 - 8 oz. can mushroom pieces
        1 - 3 oz. can sliced ripe olives,drained
        1 - cup shredded Cheddar cheese,divided use


          Cook macaroni on the conventional range.Meanwhile,crumble
        ground beef into a dishwasher safe plastic colander suspended
        over a 3 quart casserole.Top with chopped onion.Stirring midway
        through cooking,microwave on high 8 to 10 minutes or until meat
        is no longer pink.
          Discard grease and transfer meat to casserole.Stir in beans,
        corn,tomato sauce,chili sauce,mushrooms and olives.Drain
        macaroni and stir meat mixture into it.Divide macaroni mixture
        into desired size casseroles for serving or freezing.Makes 3






        - 2 quart casseroles ( 6 servings each).


                                 STRAW MUSHROOM MEDLEY


        1 - garlic clove,minced
        3 - tbsp. soy sauce
        2 - tbsp. dry sherry
        1 - 7 oz. jar whole straw mushrooms,drained
        1 - tbsp. sugar
        2 - tbsp. sliced almonds
        1 - lb. sirloin steak,cut into 2" long paper thin strips
        2 - tsp. cornstarch,dissolved in 2 tbsp. soy sauce
        1 - tbsp. vegetable oil
        1 - 8 oz. can sliced water chestnuts,drained
        3 - cups fresh broccoli florets,cut in 1" pieces
        1 - small onion,cut into slivers
        1 - red bell pepper,cut into strips
        Hot cooked rice,if desired


          In shallow bowl,combine garlic,soy sauce,sherry and sugar;
        blend well.Add meat strips;stir to coat well.Let stand 30
        minutes;drain,reserving marinade.
          In large skillet,heat oil.Add meat strips;cook over high
        heat 2 to 3 minutes or until meat is no longer pink.Stir in
        broccoli and onion;cook until crisp tender.Stir in reserved
        marinade;add remaining ingredients.Cook until mixture becomes
        slightly thickened.Serve over cooked rice,if desired.Makes
        4 to 6 servings.


                                    CELERY SUKIYAKI


        1 1/2 - lbs. flank steak
        3 - tbsp. salad oil
        3 - cups celery,sliced diagonally
        2 - small onions,sliced and separated into rings
        1 - beef bouillon cube
        3/4 - cup boiling water
        1 - cup water chestnuts,sliced
        5 - tbsp. soy sauce
        1 1/2 - tsp. ground ginger
        1/2 - tsp. ground black pepper


          Cut steak into thin diagonal slices.(For easier slicing,
        partially freeze first.)In large skillet,heat 2 tbsp. oil.
        Add steak strips,a few at a time.Brown on both sides.Remove
        and set aside.Add celery and onion to skillet.Saute for 3
        minutes in 1 tbsp. oil.Dissolve bouillon cube in water.Add
        to skillet along with water chestnuts,soy sauce,ginger and
        black pepper.Stir well.Add browned steak;spoon juice over






        steak.Cover and simmer 10 minutes or until steak and
        vegetables are fork tender.Serve over rice.Serves 6.


                                COBBLE CORN CHILI TACOS


        12 - taco shells
        1 - lb. ground beef
        1 - 1 5/8 oz. pkg. chili seasoning mix
        1 - 17 oz. can whole kernel sweet corn
        1 - 14 1/2 oz. can stewed tomatoes
        1 - 8 oz. can tomato sauce
        2 - tbsp. instant minced onion
        1 - cup sliced celery
        Shredded Cheddar cheese
        Shredded lettuce


          Arrange taco shells in a shallow baking pan.Place in very
        slow oven (250 degrees) to crisp while making filling.
          Heat large skillet;crumble meat in and cook until browned,
        stirring constantly.Tilt skillet and spoon off excess fat.
          Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce,
        onion and celery.Heat to boiling.
          Turn heat to low and cook,uncovered,for 15 minutes,stirring
        occasionally.
          Spoon into taco shells.Top with cheese and serve on crisp
        lettuce.Or the filling may be served like chili con carne,
        if you don't like taco shells.Makes 6 servings.


                     MEXICAN FLANK STEAK WITH MOCK TAMALES


        1 1/2 - lbs. beef flank steak
        1/3 - cup EACH;fresh lemon juice and extra virgin olive oil
        6 - tbsp. minced jalapeno peppers
        1 - tbsp. minced fresh cilantro
        1 - tsp. EACH;salt and fresh ground black pepper
        Linda's Salsa Sauce (recipe follows)
        Mock tamales (recipe follows)
        Fresh lemon slices
        Jalapeno peppers Cilantro sprigs


          Place beef flank steak in utility dish.Combine lemon
        juice,olive oil,jalapeno peppers,cilantro,salt and pepper;
        pour over steak,turning to coat.Cover and refrigerate 6 to
        8 hours or overnight.Prepare Linda's Salsa Sauce and Mock
        tamales.Remove steak from marinade and place on grid over
        medium coals;reserve marinade.Place mock tamales around edge
        of grill.Grill steak 12 to 15 minutes to desired doneness,
        turning once and basting,occasionally,with marinade.
          Turn tamales halfway through cooking time.Place steak and






        tamales on serving platter.Spoon 1/4 cup Linda's Salsa Sauce
        over tamales.Garnish platter with lemon slices,jalapeno
        peppers and cilantro sprigs.Carve steak across the grain into
        thin slices.Serve with remaining Salsa Sauce.Serves 6.


        Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin
        removed and 3 large cloves garlic,peeled,in food processor or
        blender until pulverized.Combine tomato mixture,2 plum tomatoes
        finely chopped;3 plum tomatoes,coarsely chopped,3 jalapeno
        peppers,thin sliced;1/4 cup coarsely chopped fresh cilantro; 1
        tbsp. fresh lemon juice;and 1 tsp. freshly ground black pepper.
        Refrigerate,covered,1 hour or overnight to blend flavors.Makes 2
        cups.


        Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar
        cheese and Muenster cheese and 2 tbsp. minced green onion with
        tops.Divide mixture evenly and put in center of each of 6 - 7"
        flour tortillas.Fold bottom side of tortilla over filling.Fold
        two sides over filling;then fold top side over filling,envelope
        fashion.Wrap each tortilla in 8 by 12" piece of foil,twisting
        each end.Makes 6.


                               CHIANG MAI STEAKS


        4 - beef tenderloins,cut 1" thick (approximately 4 oz. each)
        Coconut Milk (recipe follows)
        2 - tbsp. all-purpose flour
        1/4 - tsp. salt
        1/2 - tsp. EACH:butter and vegetable oil
        2 - tbsp. creamy peanut butter
        2 - tsp. curry powder
        Kiwi fruit,peeled and sliced,if desired
        Flaked coconut
        Parsley sprigs


          Prepare coconut milk.Combine flour and salt;dust beef
        tenderloin steaks.Shake off excess flour and reserve.heat butter
        and oil in large heavy frying pan over medium heat until hot.Add
        steaks;pan fry 6 to 8 minutes or to desired degree of doneness,
        turning once.Remove steaks,keep warm.Reduce heat to medium low.
        Add reserved flour to pan and cook just until brown,stirring
        constantly.Stir in peanut butter and curry powder until smooth.
        Gradually,add coconut milk and cook until sauce comes to a boil
        and thickens,stirring constantly.Return steaks to pan and turn
        to coat with sauce.
          Place steaks on heated platter.Garnish with Kiwi and parsley
        sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4
        servings.








        COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan
        Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes.
        Process in blender at high speed for 1 to 2 minutes or until
        thoroughly blended.Strain coconut milk,discarding coconut.Makes
        about 1 1/4 cups.


                     RED HOT BEEF KABOBS WITH YOGURT SAUCE


        1 - boneless beef sirloin steak,cut 1 1/4" thick (about 2 lbs.)
        1/4 - cup packed brown sugar
        4 - tsp. cider vinegar
        1 - tbsp. vegetable oil
        2 - tsp. chili powder
        1 - tsp. salt
        1/2 to 1 0 tsp. hot pepper sauce
        1 - 8 oz. carton plain low fat yogurt
        1/3 - cup minced green onions and tops
        1/4 - tsp. garlic salt
        1 - 10 oz. pkg. fresh spinach
        Red bell pepper slices
        Paprika


          Trim fat from boneless beef sirloin steak;cut steak into 1 1/2
        inch pieces.Mix brown sugar,vinegar,oil,chili powder,salt and
        hot pepper sauce in medium bowl.Add beef pieces;toss to coat.Let
        stand 15 minutes.Meanwhile,stir together yogurt,green onions and
        garlic salt;set aside.Wash spinach;discard stems and pat dry.
        Coarsely chop spinach;set aside.Thread beef pieces on 6 to 8 - 9
        inch skewers.Place beef on grill over medium coals.Grill beef 8
        to 10 minutes,to desired doneness,turning frequently.
          To serve,place spinach around edge of large serving platter
        leaving center open for small serving bowl.Remove beef from
        skewers and arrange over spinach.garnish beef with peppers.Put
        yogurt sauce in serving bowl;sprinkle with paprika.Place bowl in
        center of platter.Serves 6 to 8.


                                TOP OF THE STOVE


        16 - oz. frozen egg noodles
        1 1/2 - lb. ground beef
        1 - cup chopped onion
        1 - 10 oz. can cream of mushroom soup
        1 - 10 oz. can Cheddar cheese soup
        1 - 8 oz. (1 cup) sour cream
        1 - tsp. Italian seasoning


          Cook noodles in boiling water for 20 minutes or until tender.
        Drain and keep warm.While noodles cook,brown ground beef and
        onions.Drain off excess fat.Combine ground beef mixture,soups,






        sour cream and Italian seasoning in large saucepan.Simmer for
        10 minutes,stirring frequently,(do not boil).Serve over warm
        noodles.Serves 8.


                             ITALIAN STYLE MEAT LOAF


        1 - lb. lean ground beef
        6 - oz. Italian sausage or spicy bulk sausage
        1 - 14 1/2 oz. can Italian style stewed tomatoes
        1 - cup fresh bread crumbs
        1/2 - cup chopped onion
        1/2 - cup chopped green bell pepper
        1 - egg,beaten


          In a large bowl, combine all ingredients;mix well.Place in a
        4 1/2 x 8" loaf pan.Bake @ 350 degrees for 1 hour;drain.Makes 6
        servings.


                                   SPICY ROAST BEEF


        3 - lbs. beef for roasting (eye round,top sirloin or sirloin tip)
        2 - tsp. dry mustard
        1/4 - cup dijon mustard
        2 - cloves garlic,minced
        1 - tbsp. soy sauce
        1 - tbsp. olive oil
        1 - fresh onion,sliced


          Make a layer of sliced onion on the bottom of oven-proof pot.Rub
        the dry mustard over entire surface of meat.Mix up the rest of the
        ingredients in big measuring cup and spread it over the roast.Now,
        place the roast atop the onion layer in pot.Let stand several hours.
        When you are ready to cook,preheat oven to hottest (450 or 500 degrees)
        and roast 15 minutes.
          Then turn back oven to 350 degrees and roast 45 minutes or longer,
        depending on desired doneness.Use your meat thermometer to determine
        time.


                                MAMA'S ITALIAN MEATLOAF


        2 - lbs. lean ground beef
        1 - lb. Italian sausage
        1 1/2 - cups cracker crumbs
        2 - eggs,beaten
        1 - medium onion,chopped
        1 - bell pepper,chopped
        1/2 - tsp. salt






        1/4 - tsp. pepper
        1 - tsp. oregano
        1 - clove garlic,minced
        1 - cup pizza sauce


        Filling:

        1/2 - lb. boiled ham,sliced thin
        8 - oz. grated Mozzarella cheese
        1 - 8 oz. can mushrooms,drained

          Mix first eleven ingredients together.Reserve 1/4 cup pizza sauce.
        On a large sheet of wax paper,pat meat into a 10 x 13" rectangle.
        Arrange ham on top of meat mixture,leaving a small margin.Spread
        mushrooms over ham.Sprinkle cheese over all.Reserve small amount of
        cheese.Start at 10" size and roll meat like a jelly roll.Use wax
        paper to lift.When rolled tightly,seal edges.Place seam side down in
        a 9 x 13" pan.Brush with reserved pizza sauce.Bake 1 1/4 hours @ 375
        degrees,10 minutes.Before done,sprinkle reserved cheese over and finish
        baking.Serves 10 to 12.


                               HEARTY BURGUNDY MEATBALLS


        1 - lb. lean ground beef
        1 - large egg
        1 - cup fresh bread crumbs,about 2 slices bread
        1 - tsp. salt
        1/4 - tsp. freshly ground black pepper
        2 - tbsp. vegetable oil
        3 - medium-sized carrots,peeled and sliced,about 1 cup
        2 - cups quartered medium-size fresh mushrooms,about 8 oz.
        8 - oz. small white onions,peeled and halved,about 1 1/2 cups
        2 - tbsp. all-purpose flour
        1/2 - cup red burgundy or other dry red wine
        1 - envelope instant beef-flavored bouillon
        3 - tbsp. chopped fresh parsley
        1 - 12" loaf French bread sliced


          In large bowl,combine beef,egg,bread crumbs,salt and pepper;
        using hands or wooden spoon,blend well.Shape mixture into 1 1/4"
        balls.In 12" skillet over medium-high heat,heat oil;add meatballs;
        cook about 12 minutes,turning frequently until well browned on all
        sides.Using slotted spoon,remove meatballs to plate.To drippings
        in skillet,add carrots,mushrooms and onions;cook,still over medium-
        high heat,about 5 minutes,stirring frequently until crisp-tender.
        Stir in flour to coat vegetables well;return meatballs to skillet,
        along with wine,bouillon,2 tbsp. parsley and 1 cup water.Increase heat
        to high;bring to boil.Reduce heat to low;simmer,covered,10 minutes
        until meatballs are cooked through.To serve: Spoon meatballs and
        vegetables in serving bowl;sprinkle with remaining tablespoon parsley.
        Serve accompanied by French bread.Makes 4 servings.








                             SWEET-SOUR MEATBALLS ORIENTAL


        1 - 20 oz. can pineapple chunks packed in juice
        1 - lb. lean ground beef
        1 - large egg
        1 - cup fresh bread crumbs,about 2 slices bread
        3/4 - tsp. salt
        1/2 - tsp. ground ginger
        2 - tbsp. vegetable oil
        3 - medium-size scallions,cut into 1" pieces,about 3/4 cups
        1 - large clove garlic,crushed
        2 - tsp. cornstarch
        2 - tbsp. cider vinegar
        1 - tbsp. light brown sugar,firmly packed
        1/4 - tsp. ground red cayenne pepper
        4 - oz. fresh Chinese pea pods or one 6 oz. pkg. frozen pea pods,thawed


          Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
        bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or
        wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet
        over medium-high heat,heat oil;add meatballs;cook about 12 minutes,
        turning frequently until well browned on all sides.Using slotted spoon,
        remove to plate.To drippings in skillet,add scallions and garlic;cook,
        still over medium-high heat,about 5 minutes,stirring frequently until
        tender-crisp.In small bowl,stir reserved pineapple juice into cornstarch
        until blended and smooth;add to skillet along with vinegar,sugar and
        ground red pepper.Increase heat to high;bring to a boil,stirring.Boil 1
        minute.Return meatballs to skillet along with pineapple chunks and pea
        pods;cook 3 to 5 minutes longer until heated through and pea pods are
        crisp-tender.Makes 4 servings.


                       SPICY THAI MEATBALLS WITH CRISPY NOODLES


        Vegetable oil
        1 - lb. ground pork
        1 - large egg
        1/2 - cup dry-roasted peanuts,finely chopped
        1/4 - cup chopped fresh cilantro or parsley
        3/4 - tsp. salt
        1 - 3 3/4 oz. pkg. cellophane noodles (see note)
        1/2 - cup chunk-style peanut butter
        1 - tbsp. grated lemon peel
        1/4 - tsp. ground red cayenne pepper
        1 - small cucumber,sliced
        1 - small carrot,peeled and thinly sliced or cut into thin sticks
        Fresh cilantro or parsley sprigs,optional


          Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high






        heat to 375 degrees.Meanwhile,in large bowl,combine pork,egg,ground
        peanuts,chopped cilantro and salt.Using hands or wooden spoon,blend
        well.Shape mixture into 1" balls.In 12" skillet over medium-high heat,
        heat 2 tbsp. oil;add meatballs.Cook about 12 minutes,turning frequently
        until well browned on all sides.Add 1 cup water,stirring to loosen
        brown bits from bottom of skillet;bring to boil.Reduce heat to low.
        Simmer,covered,5 to 10 minutes until meatballs are cooked through.
        Meanwhile,add noodles,a small amount at a time,to hot oil in saucepan;
        cook each batch about 20 seconds until puffed and double in size.Using
        a slotted spoon,remove noodles to paper towel to drain.When meatballs
        are cooked,stir in peanut butter,grated lemon peel and ground red
        pepper;cook about 1 minute longer until heated through.Arrange fried
        noodles on serving platter.Spoon meatballs over noodles;arrange
        cucumbers and carrots decoratively around edge.Garnish with cilantro
        sprigs,if desired.Makes 4 servings.

        Note:Cellophane noodles are sometimes called bean thread noodles and
        can be found in the Oriental sections of supermarkets.


                    TEX-MEX CHILI MEATBALLS WITH ZESTY TOMATO SALSA


        3 - tbsp. vegetable oil
        1 - small onion,diced,about 1/2 cup
        1/2 - tsp. chili powder
        1 - lb. lean ground beef
        1 - large egg
        1 - 4 oz. can mild green chilies,drained and chopped
        1 3/4 - cup fresh bread crumbs,about 4 slices bread
        1/3 - cup shredded Monterey Jack cheese
        1/3 - cup shredded mild Cheddar cheese
        3/4 - tsp. salt
        6 - corn tortillas,half 10 oz. pkg.,cut into wedges
        Zesty Tomato Salsa,recipe below
        Lettuce leaves,optional
        Tomato wedges,optional


          Heat the oven to 400 degrees.In 12" skillet,over medium high heat,
        heat 1 tbsp. vegetable oil;add onion and chili powder;cook about 10
        minutes,stirring frequently,until onion is tender and coated with
        chili powder.Remove onion to large bowl;wipe skillet clean.To bowl
        with onion,add beef,egg,chilies,bread crumbs,1 tbsp. of each of
        cheeses and salt;using hands or wooden spoon,blend well.Shape mixture
        into 1 1/4" balls.In skillet over medium-high heat,heat remaining 2
        tbsp. oil;add meat mixture;cook 15 minutes,turning frequently,until
        well browned on all sides and cooked through.Meanwhile,place tortilla
        chips in single layer on jelly-roll pan;bake 10 minutes until crisp
        and golden.Prepare Zesty Tomato Salsa.To serve:Spoon meatballs into
        center of large serving platter;sprinkle with remaining Monterey Jack
        and Cheddar cheese.Arrange tomato wedges and lettuce around meatballs
        if desired.Serve with tortilla chips and salsa.Makes 4 servings.








                                  ZESTY TOMATO SALSA


          In a 2 qt. saucepan over medium high heat,heat 1 tbsp.vegetable oil;
        add 1 each red and green bell pepper,cored,seeded and diced (about 2
        cups),1 medium size onion,diced (about 3/4 cup) and 1 large clove
        garlic,crushed.
          Cook about 10 minutes,stirring frequently,until tender.Stir in 2
        large fresh,ripe tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp.
        hot red pepper sauce;cook 1 minute longer until heated through.
        Makes about 1 1/2 cups.


                                BARBECUED VENISON RIBS


        2 1/2 - cups water
        3 - cups ketchup
        1 - tbsp. white vinegar
        1/4 - cup lemon juice
        1/2 - cup Worcestershire sauce
        1/2 - cup 100% Wisconsin maple syrup
        1/2 - cup brown sugar
        2 - medium onions,diced
        2 - tbsp. chili powder
        1/2 - tsp. salt
        6 - lbs. venison ribs with some loin meat attached
        Freshly ground black pepper to taste


          Preheat oven to 325 degrees.In large bowl,combine all ingredients
        except ribs and pepper.Blend well.Sprinkle ribs with pepper and
        additional salt.Place in 5 qt. roasting pan in double layer.Roast
        1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake
        until ribs just begin to char on top,about 1 1/2 hours.Turn ribs over
        cover pan and bake about 30 minutes longer,until ribs are tender and
        sauce is thick.
          To serve,place ribs on serving platter.Pour sauce over ribs.Makes
        about 6 servings.

        Note: If venison is a little gamey tasting,increase vinegar in sauce
        to 3 tbsp..Taste sauce after mixing and add additional brown sugar
        to taste,about 1/2 cup.


                                  HAMBURGER HOT DISH


        1 - lb. ground beef
        1 - cup celery,diced
        1/2 - cup American cheese,diced
        1/4 - cup ripe olives,cut up
        2 - cups uncooked noodles
        1 - tsp. salt
        1/4 - tsp. onion salt






        3 - tbsp. ketchup or 1 cup canned tomatoes


          Brown hamburger.Add remainder of ingredients.Cover tightly.Bring to
        a boil.Simmer for 30 minutes,stirring occasionally.Add water as needed.


                                 MARINATED FLANK STEAK


        1/2 - cup vegetable oil
        1/4 - cup Heinz Ketchup 'n Onions
        2 - tbsp. lemon juice
        1 - tsp. dried oregano leaves
        1/8 - tsp. pepper
        1 1/2 - lbs. flank steak


          Combine first 5 ingredients.Pour marinade over flank steak;cover
        and refrigerate for several hours,turning occasionally.Remove steak
        from marinade and place on greased broiler rack.Broil,3 to 4" from
        heat source,5 to 6 minutes per side,brushing occasionally with
        dish.Bake,uncovered,in 400 degree oven,30 minutes.Lower oven
        Makes 4 to 6 servings.


                                 RIO GRANDE MEAT LOAF


        1 - 3 to 4 oz. can mushrooms
        1 1/2 - lbs. ground beef
        1 - egg,slightly beaten
        1/3 - cup Heinz Ketchup 'n Onions
        1/3 - cup crushed tortilla chips
        1/2 - tsp. garlic salt
        1/8 - tsp. red pepper
        dash pepper


          Drain mushrooms,reserving 1/4 cup liquid.Finely chop mushrooms.
        Combine mushrooms and reserved liquid with beef and remaining
        ingredients.Form into a loaf (8 x 4 x 1 1/2") in shallow baking
        dish.Bake in 350 degree oven,1 hour.Let meat loaf stand 5 minutes
        before slicing.Serve with additional Ketchup 'n Onions,if desired.
        Makes 6 servings.


                                     CHEESE MEATLOAF


        2 - lbs. ground chuck
        1 - medium onion,chopped
        2 - eggs,beaten
        12 - single crushed crackers
        1 - cup milk






        1 - tsp. salt
        1/2 - tsp. pepper
        1/2 - tsp. garlic salt
        1 to 1 1/2 - cups Mozzarella cheese
        1 - 12 oz. can Italian tomato sauce


          Combine ground chuck,onion,eggs,crackers,milk,salt,pepper and garlic
        salt in large bowl.Mix well.Add more milk,if dry.Turn ground chuck
        mixture onto long piece of waxed paper.Pat mixture into rectangle,about
        6 x 13 x 1/4" thick.Spread mozzarella cheese over mixture to about 1"
        from edges.Start from one end and lift waxed paper and roll mixture into
        a log shape.Carefully,place in large oven-proof casserole dish,seam
        down.Pinch ends to seal.Pour tomato sauce over mixture.Bake 375 degrees
        for 1 to 1/2 hours or until middle is done.


                       VEAL SCALOPPINE WITH TOMATOES AND OLIVES


        8 - slices veal scaloppine,about 1 1/4 lbs.
        1 - cup sweet red or green peppers,cut into thin julienne strips
        Salt and pepper
        24 - small stuffed green olives
        1 - egg
        2 - tsp. finely minced garlic
        1 - tbsp. water
        1/2 - cup chopped onion
        1/4 - cup flour
        1/2 - cup drained canned tomatoes
        2 - tbsp. peanut,vegetable or corn oil
        1 - tsp. dried oregano
        2 - tbsp. red wine vinegar
        7 - tbsp. butter
        3 - tbsp. chopped fresh parsley


          Pound each piece of meat lightly between 2 sheets of plastic wrap
        with a flat mallet or the bottom of a heavy skillet.Sprinkle the
        meat on both sides with salt and pepper.
          Beat the egg with the water in a shallow dish.Coat the scaloppine
        on both sides with flour.Dip them into the egg mixture to coat well.
          Heat the oil and 1 tbsp. of the butter in a large skillet.Add the
        pieces of veal and cook over high heat about 1 minute.Turn and cook
        on the other side for 1 minute.As the pieces are cooked,transfer them
        to a warm platter and keep hot.
          Wipe out the skillet.To the clean skillet,add the remaining butter.
        When it has melted,add the pepper strips,olives,garlic and onion.Add
        salt and pepper to taste.Cook,tossing and stirring,until the peppers
        are crisp tender.
          Add the tomatoes and cook about 1 minute.Add the oregano and vinegar
        and stir well.Cook over high heat about 30 seconds.Pour the mixture
        over veal and sprinkle with parsley.Makes 4 servings.








                                   GERMAN MEATBALLS


        3 - tbsp. vegetable oil
        1 - lb. all-purpose potatoes,scrubbed and sliced,about 3 1/2 cups
        Half small head red cabbage,about 8 oz.,cored and coarsely sliced
        1 - small onion,diced,about 1/2 cup
        8 - oz. lean ground veal
        8 - oz. lean ground pork
        1 - cup fresh bread crumbs
        1/2 - tsp. grated lemon peel
        2 - tbsp. chopped fresh parsley
        2 - tbsp. white wine
        Worcestershire sauce
        Salt and black pepper,to taste
        2 - tsp. all-purpose flour
        1 - tbsp. fresh lemon juice
        1 - tbsp. capers,drained


          In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add
        potatoes,cabbage and onion;cook about 5 minutes until crisp-
        tender,stirring frequently.Add 1/2 cup water;cook,covered,10
        minutes,stirring occasionally.Meanwhile,in large bowl,combine
        veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped
        parsley and Worcestershire sauce,salt and pepper;using hands or
        wooden spoon,blend well.Shape mixture into 1 1/2" balls.In 12"
        skillet over medium-high heat,heat 1 tbsp. oil;cook meatballs
        about 15 minutes,turning frequently until well browned on all
        sides.Using slotted spoon,remove meatballs to saucepan with cabbage
        mixture;keep warm.Stir flour into drippings in skillet;add lemon
        juice,remaining 1 tbsp. parsley and Worcestershire sauce and capers.
        Gradually,stir in 3/4 cup water;increase heat to high.Bring to
        boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over
        meatball-cabbage mixture in saucepan;toss well.Spoon into serving
        bowl.Makes 4 servings.


                                SAUCY SWEDISH MEATBALLS


        1 - lb. lean ground beef
        1 - large egg
        1 - cup fresh bread crumbs,from 2 slices bread
        1/4 - cup club soda
        3 - tbsp. chopped fresh dill or 1 1/2 - tbsp. dried dill weed
        1 1/4 - tsp. salt
        3/4 - tsp. freshly ground black pepper
        3 - tbsp. butter
        1 - 8 oz. pkg. medium egg noodles
        8 - oz. fresh green beans,cut into 1 1/2" pieces,about 2 cups
        2 - cups sliced fresh mushrooms,about 8 oz.
        1/3 - cup sour cream
        Fresh dill sprigs,optional








          In  large  bowl,combine  egg,bread  crumbs,club  soda,2   tbsp.
        chopped
        dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon,
        blend well.Shape mixture into 1 1/4" balls.In 12" skillet,over medium-
        high heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes,
        turning frequently until browned on all sides.Meanwhile,prepare noodles
        according to package directions,add green beans to boiling water along
        with noodles;do not add salt.When meatballs are browned,remove to plate
        using slotted spoon.To drippings in skillet,add remaining 1 tbsp.
        butter;melt over medium-high heat.Add mushrooms;cook about 5 minutes,
        stirring frequently until crisp-tender.Return meatballs to skillet
        along with 3/4 cup water and remaining 1 tbsp. chopped dill,1/2 tsp.
        salt and 1/4 tsp. pepper.Increase heat to high;bring to boil.Reduce
        heat to low;cook,covered,5 minutes until meatballs are cooked through.
        Stir in sour cream;cook 2 to 3 minutes longer until heated through.
        To serve:Drain noodles and green beans;arrange on serving platter.
        Spoon meatball mixture over noodles;toss quickly.Garnish with dill
        sprigs,if desired.Makes 4 servings.


                       CALIFORNIA COUNTRY MEATBALLS AND PEPPERS


        3 - tbsp. olive oil
        1 - large red bell pepper,cored,seeded and cut into thin strips
        1 - large green bell pepper,cored,seeded and cut into thin strips
        1 - large yellow bell pepper,cored,seeded and cut into thin strips
        1 - large onion,cut into wedges
        1 - lb. Butcher's Blend ground meat (1/3 EACH:beef,pork and veal)
        1 - large egg
        1/4 - cup fine dry bread crumbs
        1/4 - cup chopped fresh parsley
        1 - tsp. fennel seeds,crushed
        1 1/4 - tsp. salt
        1/4 - tsp. black pepper
        1/2 - cup pitted black olives,halved


          In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red,
        green and yellow peppers and onion;cook about 10 minutes,stirring
        occasionally until tender.Meanwhile,in large bowl,combine Butcher's
        Blend,egg,bread crumbs,parsley,fennel seeds,1/4 tsp. salt and black
        pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/4"
        balls.Using slotted spoon,remove vegetables from skillet to bowl;
        keep warm.To skillet,add remaining 2 tbsp.oil;heat over medium-high
        heat.Add meatballs;cook about 15 minutes,turning frequently until well
        browned on all sides and cooked through.Return peppers to skillet,
        along with olives and remaining 1/2 tsp. salt.Cook about 1 minute
        longer,stirring until well mixed and heated through.Makes 4 servings.


                                       TASKEBAB








        1 - lb. diced beef
        Olive oil
        1 - eggplant,peeled and diced
        3 - cups light tomato sauce
        1/2 - small onion,diced
        1/4 - tsp. basil
        1/4 - tsp. oregano
        Salt and pepper to taste


          Fry beef and eggplant in oil in skillet (or eggplant may be deep-
        fried).Prepare light tomato sauce.Combine with remaining ingredients.
        bake,uncovered,on low heat about 45 minutes,as for stew,to allow sauce
        to blend through meat and eggplant.Serves 4 to 5.


                              ORIENTAL STYLE FLANK STEAK


        1 - 1 1/4 to 1 1/2 lb. flank steak
        1/4 - cup green onion slices
        2 - tbsp. sesame seeds,toasted
        3/4 - cup barbecue sauce
        1 - clove garlic,minced
        1/4 - cup soy sauce
        1/4 - tsp. ground ginger


          Score steak on both sides.Pour combined ingredients over steak.
        Cover;marinate in refrigerator several hours or overnight,turning
        once.
          Place steak on rack of broiler pan.Broil 15 to 20 minutes or
        until desired doneness,brushing frequently with barbecue sauce
        mixture and turning occasionally.To serve,carve steak across grain
        with slanted knife,into thin slices.Makes 4 to 6 servings.


                                   VENISON PICADILLO


        3/4 - cup chopped onion
        1 - tsp. chopped garlic
        2 - tbsp. olive oil
        2 - lbs. venison shoulder or leg,ground
        2 - tsp. red chili flakes
        1 - tsp. dried oregano
        1 - tsp. ground cumin
        1 - tsp. ground coriander
        1/2 - tsp. ground cloves
        2 cups - canned whole tomatoes,seeded and chopped
        2 - tbsp. red wine vinegar
        2 - tbsp. raisins
        1/4 - tsp. salt
        1/4 - tsp. black pepper








          In a large pan,saute onion and garlic in the oil until onion is
        golden.Add ground venison,chili flakes,oregano,cumin,coriander and
        cloves.Cook,stirring occasionally,until venison is pink in color.
        Mix in tomatoes,vinegar,raisins,salt and pepper.Cook over low flame
        until liquid is reduced by half.Adjust seasonings and serve with
        tortillas and fresh salsa.Makes 6 to 8 servings.


                                 SWEET AND SOUR KABOBS


        1 - lb. lean ground beef
        1 - medium green pepper,cut into squares
        3/4 - cup A-1 Steak Sauce
        1/2 - cup plain bread crumbs
        1 - egg,beaten
        6 - cherry tomatoes,halved
        6 - fresh mushrooms,halved
        1 - 8 oz. can pineapple chunks,in its own juice,undrained
        Hot cooked rice


          Mix ground beef,1/4 cup Steak Sauce,bread crumbs and egg;shape
        into 24 meatballs.Drain pineapple chunks,reserving juice.Mix
        remaining Steak Sauce with reserved juice.Set aside.
          Thread meatballs,pineapple,green pepper,cherry tomatoes and
        mushrooms on 6 metal skewers.Grill or broil kabobs,4 to 6" from
        heat source,for 10 to 15 minutes or until done,turning and brushing
        with Steak Sauce Mixture,frequently.Serve with rice bedding.Makes 6
        servings.


                                    CHEDDAR BURGERS


        1 - lb. lean ground beef
        1 - cup grated Cheddar cheese
        1/2 - cup soft bread crumbs
        1/4 - cup minced onion
        3 - tbsp. Heinz 57 Sauce
        1/4 - tsp. salt
        Sandwich Buns,toasted


          Combine first 6 ingredients.Form into 5 patties.Grill or broil
        to desired degree of doneness.Serve in sandwich buns;top with
        additional Heinz 57 Sauce,if desired.Makes 5 servings.


                                 STUFFED CABBAGE ROLLS


        12 - cabbage leaves
        1 - lb. hamburger






        1/2 - cup uncooked instant rice
        1 - medium onion,about 1/2 cup
        1 - 4 oz. can mushroom stems and pieces
        1 - tsp. salt
        1/8 - tsp. pepper
        1/8 - tsp. garlic salt
        1 - 15 oz. can tomato sauce
        1 - tsp. sugar
        1/2 - tsp. lemon juice
        1 - tbsp. cornstarch
        1 - tbsp. water


          Cover cabbage leaves with boiling water.Cover;let stand until leaves
        are limp,about 10 minutes.Remove leaves;drain.
          Mix hamburger,rice,onion,mushrooms,with liquid,salt,pepper,garlic
        salt and 1/2 cup of the tomato sauce.Place about 1/3 cup hamburger
        mixture at stem end of each leaf.Roll leaf around hamburger mixture
        tucking in sides.
          Place cabbage rolls seam side down in ungreased square baking dish,
        8 x 8 x 2".Mix remaining tomato sauce,sugar and lemon juice;pour over
        cabbage rolls.Cover;cook in 350 degree oven until hamburger is done,
        about 45 minutes.
          Mix cornstarch and 1 tbsp.water in saucepan.Stir in liquid from
        cabbage rolls.Heat to boiling,stirring constantly.Boil and stir 1
        minute.Serve sauce with cabbage rolls.Garnish with parsley,if desired.
        Makes 4 to 5 servings.


                                       MOUSSAKA


        1 - medium eggplant,about 1 1/4 lbs.
        Flour
        6 - tbsp. margarine
        1/2 - cup chopped onion
        1 - lb. lean ground beef
        1/4 - cup finely chopped parsley
        1 - tsp. nutmeg
        1/2 - tsp. paprika
        1/4 - tsp. black pepper
        Salt
        1 - 8 oz. can tomato sauce or paste
        1/2 - cup dry white wine
        2 or 3 - medium tomatoes,fresh,thinly sliced
        1 - egg,beaten
        1/2 - cup grated Mozzarella cheese


          Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices
        in salted cold water,30 minutes.Pat dry.Dredge with flour,brushing
        off excess.Saute on both sides in margarine until brown,adding more
        margarine as needed.Drain on paper towels;set aside.
          In large skillet,saute onion until tender.Add meat;saute until no
        longer red.Blend in parsley,nutmeg,paprika and pepper.Add salt,






        tomato sauce and wine;simmer a few minutes.
          Arrange layer of eggplant slices in bottom of lightly buttered 2
        quart or shallow baking dish.Pour half the meat mixture over eggplant.
        Cover with half remaining eggplant slices.(Layers will be sparse if
        shallow baking dish is used.)Pour on remaining meat mixture.Top with
        remaining eggplant and tomato slices,overlapping,alternately,for an
        attractive visual effect.
          Beat egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2
        tsp. salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes
        or longer,until top is toast brown.Serves 4.


                               MICROWAVE BEEF STROGANOFF


        1 - lb. boneless beef sirloin steak
        1/2 - cup chopped onion
        1 - 10 3/4 oz. can Condensed Cream of Mushroom Soup
        1/2 - cup sour cream
        1/2 - tsp. paprika
        Hot cooked noodles


          Freeze steak 1 hour to make slicing easier.Cut steak into very
        thin slices across the grain.In a 2 qt. microwave-safe casserole,
        combine beef and onion.Cover with lid;microwave on high 5 minutes
        or until beef is no longer pink,stirring once during cooking.
          In small bowl,stir soup until smooth;stir in sour cream and
        paprika.Add to beef,stirring to coat.Cover,microwave @ 50 percent
        power 3 minutes or until heated through.Serve over noodles.Makes
        about 3 1/2 cups or 4 servings.


                             MEDITERRANEAN STIR-FRIED BEEF


        1/2 - lb. boneless beef bottom round
        1/2 - cup water
        1/4 - cup red wine vinegar
        2 - tsp. minced dried onion
        1/4 - tsp. pepper
        1/8 - tsp. ground red pepper
        6 - oz. linguine
        2 - tbsp. butter
        2 - tsp. cornstarch
        2 - cloves garlic,minced
        3 - tbsp. olive or cooking oil
        1 - 16 oz. pkg. frozen loose pack broccoli,cauliflower and carrots
        1 - cup sliced fresh mushrooms
        Grated Parmesan cheese


          Partially freeze beef,thinly slice across grain into bite-size
        strips.Combine water,vinegar,onion,pepper and red pepper.Add meat,
        Mix well.Marinate 15 minutes @ room temperature.Cook pasta according






        to package directions.Drain;toss with butter.Keep warm.
        Drain meat,reserving marinade.Stir cornstarch into reserved marinade;
        set aside.Stir-fry garlic in 2 tbsp. oil for 30 seconds.Add meat;stir
        fry 3 minutes.Remove.Add remaining oil.Add frozen vegetables;stir-fry
        4 minutes.Add mushrooms;stir-fry 1 minute.Stir marinade mixture;add to
        skillet.Return meat.Cook and stir until bubbly.Cook 2 minutes.Arrange
        pasta and meat on platter.Sprinkle with cheese.Serves 4.


                        CHILLED FILLET OF BEEF WITH SOUR CREAM


        3 to 4 - lbs. trimmed beef fillet
        Salt to taste
        Pepper to taste
        4 - tbsp. butter,divided
        1 - carrot,finely chopped
        1 - leek,white part only,finely chopped
        1 - rib celery,finely chopped
        1 - tbsp. vegetable oil
        1 - clove garlic,minced
        3/4 - lb. bacon,cut into 1" pieces
        1/4 - lb. mushrooms,sliced
        1 - tbsp. grated onion
        1 1/2 - cups sour cream
        2 - tsp. horseradish
        1 - tbsp. finely chopped parsley
        1 - tsp. thyme
        1 - tsp. chervil


          Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt
        remaining 2 tbsp. butter in small roasting pan.Add carrot,leek
        and celery.Saute over low heat 8 minutes.Place beef in pan.Bake
        in preheated 500 degree oven 25 minutes.Cool in pan juices 1
        hour.
          In medium skillet,heat oil and garlic.Cook 1 minute.Add bacon.
        Saute until barely crisp.Drain on paper towels.Drain all but 3
        tbsp. drippings.Add mushrooms.Cook over moderate heat 3 to 5
        minutes.Remove,drain and set aside.
          Place cooled meat on cutting board,pouring pan juices into bowl.
        Add remaining ingredients to pan juices,blending well.Add bacon
        and mushrooms.Taste for seasoning.Cut wedge 1" wide and 1" deep
        along top length of beef.Remove long triangular wedge.Spoon stuffing
        evenly into cavity,filling with about 3 tbsp. of stuffing.Replace
        wedge.Chill.To serve,cut beef into 3/4" slices.Accompany with
        remaining stuffing.Serves 6 to 8.


                                MARINATED FILET MIGNON


        4 - filets,14 oz. each
        6 - mushrooms,sliced
        2 - slices bacon,quartered






        Salt and pepper
        1 - tsp. crushed black peppercorns
        3 - bay leaves
        1/2 - tsp. allspice
        3 to 6 - cloves
        1 - cup brandy
        1 - cup burgundy
        1 - cup vegetable oil
        1/2 - cup butter
        3 - tbsp. flour
        2 - cups beef stock
        1 - cup marinade
        16 - whole mushrooms


          Make two slits in each filet,about 3" long and not quite to the
        underside.Stuff these with slices of mushroom,bacon pieces and
        salt and pepper.Make marinade in a 9 x 9 x 3" pan or dish by
        combining the peppercorns,bay leaves,allspice,cloves,brandy,
        burgundy and vegetable oil.Place prepared filets in this mixture
        and refrigerate for 24 hours or more.
          Remove and drain filets,when ready to cook.Grill according to
        taste,rare,medium or well done.To make a sauce to cover meat,melt
        the 1/2 cup butter in a small saucepan.Stir in flour and brown.
        Blend in until smooth,the beef stock and 1 cup of marinade.Stir in
        mushrooms and heat through.Pour sauce over filets.Serves 4.Decorate
        with parsley and onion rings.
          Recipe is from Brennan's Restaurant in New Orleans.


                                     BEEF BURGUNDY


        3 - slices bacon,cut into 2" pieces
        3 - lbs. beef round steaks,cut into 1" cubes
        2 - cups dry red wine
        1/2 - cup water
        10 1/2 - oz. can condensed beef broth
        1/2 - tsp. thyme leaves
        1 - garlic clove,minced
        1 - bay leaf
        16 - oz. can small onions,drained
        5 - carrots,cut into 2" pieces
        2 - tbsp. butter,softened
        2 - tbsp. flour
        2 - tbsp. chopped fresh parsley


          Heat oven to 350 degrees.Cook bacon until crisp,remove from pan.
        Brown beef in bacon drippings.Stir in wine,water,beef broth,thyme,
        garlic and bay leaf.Cover;bake @ 350 degrees for 2 hours,stirring
        occasionally.Add bacon,onions and carrots;continue baking 1 to 1 1/2
        hours or until meat and vegetables are tender,stirring occasionally.
          Remove from oven,remove bay leaf.Remove meat and vegetables.keep
        warm.In small bowl,combine butter and flour.Gradually,about 1/2 cup






        cooking liquid,stirring until smooth.Add flour mixture to remaining
        liquid.Cook over medium heat until mixture thickens,stirring
        constantly.Add  meat  and vegetables.Heat  thoroughly.Serve  over
        wild
        rice.


                                  INDOOR MEAT STICKS


        1 - lb. of sirloin
        1 - green pepper
        1 - zucchini
        12 - pearl onions
        1/2 - lb. mushrooms

                                       Marinade

        1/2 - cup chopped onions
        2 - tbsp. sesame seeds
        2 - tbsp. peanut oil
        1/2 - cup soy sauce
        1/2 - tsp. salt
        1/4 - tsp. pepper
        2 - tbsp. brown sugar
        1 - tsp. lemon juice


          Combine the marinade and set aside.Cut and cube the sirloin and
        add it to the marinade.Marinate for 2 to 3 hours.Preheat the oven
        to broil.Cut the green pepper into squares and the zucchini into
        small wheels.
          Arrange the meat on skewers and the green pepper,zucchini,onions
        and mushrooms on separate skewers.Broil the meat on a rack 4"
        from the heat.Brush with marinade and turn every 2 or 3 minutes.The
        meat should cook for about 10 minutes and the vegetables for about
        5 minutes.


                                  BATTER UP BEEF PIE


        2 - cups cooked beef,cut into 1/2" pieces
        1/2 - cup chopped onion,saluted in butter
        1 - cup cooked carrots,cut in chunks
        1 - cup cooked potatoes,cut in chunks
        1 - cup beef gravy
        1/4 - cup butter
        1 1/2 - cups flour
        1 - cup grated Cheddar cheese
        1 - tbsp. dried minced onion
        1 - tbsp. sugar
        2 - tsp. baking powder
        1 - tsp. salt
        1 1/2 - cups milk








          Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in
        bottom of 8" square baking dish in 350 degree oven.Combine remaining
        ingredients in mixing bowl.Stir until blended.Pour in baking dish.
        Pour beef mixture over batter.DO NOT STIR.Bake 1 hour and serve.


                                     VEAL PICCATA


        1/2 - tsp. olive oil
        3/4 - lb. veal scallops,very thinly sliced
        Juice of 1 lemon
        1/4 - cup dry white wine
        1/2 - lemon,thinly sliced
        Black pepper


          In a non-stick skillet,heat oil.Add veal;saute 5 to 6 minutes.
        Turn.Add lemon juice.Cook 2 to 3 minutes or to desired doneness.
        Remove veal to heated plates.Add wine to skillet;deglaze over
        high heat,stirring constantly.Pour wine over veal.Top each veal
        scallop with a slice of lemon.Sprinkle with black pepper.Makes 4
        servings.


                             HUNGARIAN BRANDY BEEF GOULASH


        3 - lbs. beef,first cut of the round or stew meat,cut in 1" cubes
        2 1/2 - tsp. salt
        1/2 - tsp. pepper
        2 - tbsp. paprika
        2 - tbsp. shortening,half butter
        2 1/2 - cup onion,cut into 1 1/2" chunks
        3/4 - cup brandy
        1 - 10 1/2 oz. can beef consomme
        3/4 - tsp. marjoram,crumbled
        3/4 - tsp. caraway seeds
        1 1/2 - tbsp. cornstarch


          Toss beef with salt,pepper and paprika until coated.Heat shortening
        in large skillet or Dutch oven.Add meat;brown well over moderately hot
        heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy;
        ignite.When flames die out,return to heat.Stir in consomme.Cover
        tightly;simmer until meat is tender, 1 to 1 1/2 hours.Add marjoram and
        caraway;cook 10 minutes.Blend cornstarch with remaining 1/2 cup brandy.
        Stir into stew.Simmer,stirring until liquid clears and thickens.Makes 5
        to 6 servings.


                                  GLAZED CORNED BEEF








        3 - lbs. corned beef
        1 - cup orange marmalade
        4 - tbsp. prepared Dijon mustard
        4 - tbsp. brown sugar


          Place corned beef in large pot and cover with boiling water.Bring
        to a boil,lower heat,cover partially and simmer as slowly as possible
        for about 3 hours or until very tender when tested with a fork.
          Preheat oven to 350 degrees.Mix marmalade,mustard and sugar together
        in a small bowl.When meat is done,remove from pot and drain.Place meat
        on an oven proof serving dish and pour marmalade mixture over it,
        coating thoroughly.
          Bake beef for 30 minutes or until glaze is crisp and brown.Serve hot
        or at room temperature with boiled cabbage,potatoes and or carrots.
        Serves 6 to 8.


                    FRENCH RIB STEAK WITH MARROW AND RED WINE SAUCE


        1/4 - lb. marrow from beef bones
        2 - rib steaks,about 1 1/2 lbs.
        Salt to taste,if desired
        Fresh ground pepper to taste
        1 - tbsp. corn,peanut or vegetable oil
        5 - tbsp. butter
        3 - tbsp. finely chopped shallots
        1 1/2 - cups dry red wine
        1 - tbsp. red wine vinegar
        1/4 - tsp. sugar
        1/2 - cup fresh or canned beef broth


          Cut the marrow crosswise into slices,1/2" thick.Put the pieces in
        a bowl and add cold water to cover.Set aside for 10 minutes or longer
          Sprinkle the meat on both sides with salt and pepper.Heat the oil
        in a heavy skillet large enough to hold both steaks.Add the steaks
        and cook about 10 minutes or until thoroughly browned and  scared
        on  one side.Turn and continue cooking until  thoroughly  browned
        and scared,
        about 5 minutes.Cook about 5 minutes longer,turning meat occasionally.
          Transfer the steaks to a warm platter and pour off all fat from the
        skillet.Add 1 tbsp. of butter to the skillet.When it melts,add the
        shallots,wine,vinegar and sugar.Cook over relatively high heat until
        the liquid is almost completely reduced,about 12 minutes.Add the broth
        and any juices that may have accumulated around the steaks.Cook about
        3 minutes and swirl in the remaining 4 tbsp. of butter.
          Meanwhile,drain the pieces of marrow and put them in a saucepan.Add
        cold water to cover and salt to taste.Bring to a simmer but do not
        boil.Cook as briefly as possible,only until the marrow is barely
        heated.If the marrow cooks longer,it will turn into liquid fat.Using
        a slotted spoon,transfer the marrow pieces to the sauce.Slice the
        steaks and serve with the marrow sauce on the side.Makes 4 servings.








                                CREAMY MEATBALL DINNER


        1/2 - cup soft whole wheat bread crumbs
        1 - beaten egg
        2 - tbsp. milk
        1 - tbsp. chopped onion
        1/4 - tsp. salt
        3/4 - lb. ground beef
        1 - 10 3/4 oz. can condensed cream of mushroom soup
        * 1/2 - cup apple juice or water
        * 2 - tbsp. snipped parsley
        1/2 - tsp. dried basil,crushed
        2 - cups frozen crinkle-cut carrots
        2 - tbsp. margarine or butter,melted
        1/2 - cup brown rice,cooked


          Combine crumbs,egg,milk,onion and salt.Add beef;mix well.Shape
        mixture into 20 meatballs;place in 15 x 10 x 1" pan.Bake,uncovered,in
        375 degree oven 15 minutes.Drain and cool.
          Combine soup,apple juice,parsley and basil;add meatballs and stir
        to coat.Divide rice among 4 shallow single-serving baking dishes.Top
        with 5 meatballs and some sauce.Place carrots at one end of dish;
        drizzle with margarine.Cover with moisture and vapor-proof wrap;
        freeze.
          To serve,bake,uncovered,in a 375 degree oven about 1 1/4 hours,or
        cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the
        microwave,turning once.Makes 4 servings.


                    MEDALLIONS OF VEAL WITH PISTACHIO BUTTER SAUCE


        2 - tbsp. unsalted butter
        1 - 3 to 4 lbs. boneless veal loin,trimmed and tied,at room temperature
        Salt and pepper

        Pistachio Butter Sauce

        1/4 - cup finely chopped shallots
        1/2 - cup White Burgundy Wine
        1/4 - cup white wine vinegar
        1/2 - cup water
        1/4 - tsp. salt
        1/4 - tsp. freshly ground white pepper
        8 - oz. cold unsalted butter,cut into 16 pieces
        1 - clove garlic,peeled and mashed
        1/2 - cup coarsely chopped,toasted pistachio nuts


          Heat oven to 350 degrees.Melt 2 tbsp. butter in heavy roasting pan.
        Season veal with salt and pepper.Brown meat on all sides over medium






        high heat,about 5 minutes.Place in oven;roast about 30 minutes,until
        thermometer inserted in thickest portion registers 140 degrees.Baste
        with butter several times during roasting.Remove meat from oven,cover
        loosely with foil and allow to rest in warm place for 15 minutes before
        slicing.Slice into 1/4" thick medallions and serve 2 per person with
        Pistachio Butter Sauce spooned over top.Serves 8 to 10.

        PISTACHIO BUTTER SAUCE

          In small,heavy saucepan,combine shallots,wine,vinegar,water,salt
        and pepper.Bring to boil.Reduce heat;simmer until mixture is reduced
        to about 2 tbsp.Cool slightly.Over lowest possible heat,begin whisking
        in the pieces of cold butter,1 at a time.Do not add more butter until
        each piece is incorporated.The sauce will have the consistency of
        heavy cream after all the butter has been added.Whisk in the garlic
        and pistachios.Taste and adjust seasoning,if necessary.Makes about 1
        1/2 cups.Sauce may be kept lukewarm in double boiler.At serving time,
        place over heat and whisk in 1 tsp. cold water at a time until desired
        consistency is achieved.


                                    BEEF STROGANOFF


        1 1/2 - cups beef bouillon
        2 - tbsp. ketchup
        1/4 - tsp. garlic powder
        1 - tbsp. salt
        8 - oz. mushrooms
        1/2 - cup onion
        3 - tbsp. flour
        1 - cup sour cream
        4 - cups rice
        1 1/2 - lbs. ground beef

          Brown ground beef.Add ketchup,garlic,salt,1 cup bouillon,onion and
        mushrooms.Cover and simmer until onion is soft,about 5 minutes.Mix
        remaining boullion and flour.Add mixture to pan.Heat to boil,constantly,
        stirring,for 1 minute.Reduce heat.Gradually,add sour cream.Heat through.
        Serve over rice.Serves family of five.


                              ORANGE AND SPICE POT ROAST


        1 - 3 1/2 to 4 lb. beef chuck pot roast
        2 - tbsp. lemon juice
        1 - tsp. salt
        3 - slices bacon
        1 - 8 oz. can stewed tomatoes
        1 - cup orange juice
        2/3 - cup chopped onion
        1/4 - cup snipped fresh parsley or 1 tbsp. dried parsley flakes
        1 - tsp. sugar
        1/2 - tsp. ground cinnamon






        1 - clove garlic,minced
        4 - whole cloves
        1 - small bay leaf
        2 - tbsp. all-purpose flour
        1/4 - cup cold water


          Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet,
        cook bacon until crisp.Remove from pan;crumble;set aside.Brown roast
        in drippings.Drain fat.
          In medium bowl,combine bacon,undrained tomatoes,orange juice,onion,
        parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over roast.
        Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is tender.
        Transfer roast to serving platter;cover with foil.
          Remove cloves and bay leaf from pan juices.Mix flour in water.Add
        to pan juices.Cook and stir until thickened and bubbly.Cook and stir
        1 minute more.Pass gravy with meat.Makes 6 to 8 servings.


                                    MARINATED BEEF


        1 - lb. boneless beef sirloin steak,cut into 1" cubes
        2 - tbsp. EACH: lemon juice,grated onion,red wine vinegar,vegetable oil
        1/4 - tsp. EACH: ground cumin,garlic powder and crushed red pepper
        1/2 - green,red and yellow bell pepper,each cut into 4 pieces
        4 - small onions,parboiled
        Salt and pepper to taste


          Combine lemon juice,onion,vinegar,oil,cumin,garlic powder and red
        pepper in bowl.Add beef cubes,stirring to coat.Thread beef cubes and
        pepper pieces onto 4 skewers,adding 1 onion to each.Place kabobs on
        rack in broiler so surface of meat is 3 to 4" from heat.Broil 12 to 15
        minutes,turning occasionally,to desired doneness.Season with salt and
        pepper to taste.Makes 4 servings.


                          WESTERN LIGHT BROIL WITH VEGETABLES


        1 - lb. beef top round or boneless sirloin steak,cut 1" thick
        1/2 - cup light soy sauce
        2 - tbsp. EACH: honey and lemon juice
        2 - green onions,finely chopped
        1/4 - tsp. garlic powder
        6 - oz. asparagus tips,blanched (2 1/2" long)
        3/4 - cup diagonally cut carrots,blanched
        1/2 - cup frozen peas,blanched
        4 - tomato roses,if desired


          Combine soy sauce,honey,lemon juice,onions and garlic powder.Pour
        marinade over steak,turning to coat.Marinate in refrigerator,6 to 8
        hours,turning occasionally.Pour off marinade;discard.Place steak on






        rack in broiler pan so surface of meat is 3 to 4" from heat.Broil 16
        to 20 minutes to medium-rare,turning once.Keep steak warm.Meanwhile,
        arrange an equal amount of each vegetable,in spoke fashion,on four
        dinner plates.Carve steak into 1/4" thick slices.Arrange 4 slices of
        beef over vegetables.Top with a tomato rose,if desired.Makes 4 servings.


                                    DINER MEAT LOAF


        1 1/2 - lbs. ground beef
        1 - cup soft bread crumbs
        3/4 - cup milk
        1/2 - cup chopped onions
        1/2 - cup Parmesan cheese
        1 - egg,slightly beaten
        1 1/2 - tsp. salt
        1/4 - tsp. pepper
        1/4 - tsp. oregano
        1 - small can tomato sauce
        3 - slices Mozzarella cheese


          Heat oven to 350 degrees.Combine all ingredients except tomato
        sauce and Mozzarella cheese.Mix lightly.In a 10 x 6" loaf pan,
        shape loaf.Bake 1 1/2 to 2 hours.Drain excess fat.Pour tomato sauce
        over loaf during last 1/2 hour of baking time.Place Mozzarella cheese
        on top.Bake 5 to 10 minutes.Serves 4 to 6.


                                     DINER GOULASH


        2 - lbs. chuck or round steak,cut in cubes
        1/4 - cup shortening
        1 - cup onion
        1 - small garlic,minced
        3/4 - cup ketchup
        1 - tbsp. brown sugar
        2 - tsp. salt
        2 - tsp. paprika
        Pepper to taste
        1/2 - tsp. dry mustard
        2 - tbsp. Worcestershire sauce
        1 1/2 - cup water
        2 - tbsp. flour
        1/4 - cup cold water
        1 7 to 8 oz. pkg. noodles


          Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt
        paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and
        1 1/2 cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is
        tender,mix flour and 1/4 cup cold water.Stir into meat mixture.Heat
        to boiling,stirring constantly.Boil 1 minute.Pour over hot cooked






        noodles.Serves 6 to 8.


                                   RED FLANNEL HASH


        1/2 - lb. beets,trimmed
        2 - medium potatoes,peeled
        3 - cups cubed cooked corned beef
        2 - carrots,peeled and finely chopped
        1 - small green pepper,finely chopped
        1 - large onion,finely chopped
        1 - small clove garlic,minced
        3 - tbsp. chopped fresh parsley
        2 1/2 - tbsp. butter
        1 - tsp. Worcestershire sauce
        1 - tsp. hot pepper sauce
        1/4 - cup tomato juice
        Salt and pepper to taste
        4 to 6 - poached eggs


          Place beets in saucepan,cover with cold,unsalted water and slowly
        heat to boiling.Reduce heat and simmer until barely tender,about 35
        minutes.Drain under cold water.Remove skins,cube and place in large
        bowl.
          Cook potatoes in boiling salted water for 10 minutes.Drain.Cool
        slightly,cube and add to beets.Add corned beef,carrots,green pepper,
        onion,garlic and parsley.Mix well.
          Melt butter in 10" oven proof skillet.Press mixture into skillet
        and cook,uncovered,6 minutes.Stir in Worcestershire sauce,hot pepper
        sauce,tomato juice and salt and pepper to taste.Cook,without stirring,
        30 minutes.Preheat oven to 350 degrees.
          Using two large spatulas,flip the mixture over and place skillet in
        oven.Bake until the potatoes are brown and tender,about 30 minutes.
        Top with poached eggs.Serves 4 to 6.


                                     BEEF AND TOFU


        1 - cup beef broth
        1 - tbsp. cornstarch
        2 - tbsp. water
        1- tsp. brown sugar
        2 - tbsp. oil
        1/2 - lb. lean ground beef
        1- garlic clove,minced
        2 - cup shredded Chinese cabbage
        1/2 - lb. tofu,cut into 1/2" cubes
        3 - cup hot cooked rice
        2 - green onions with tops,sliced


          Bring broth to a boiling medium sauce pan.Combine cornstarch and






        water in a small bowl.Set aside.Heat oil in wok over high heat.Add
        beef.Stir fry until no longer pink,breaking larger pieces with a wooden
        spoon.Add garlic and Chinese cabbage.Stir fry about 1 minute.Reduce
        heat and add broth mixture;stir until thickened.Add tofu;gently stir
        until heated,about 1 minute.Spoon tofu mixture over rice and garnish
        with green onions.Serves 4.


                                     VEAL PAPRIKA


        1 - lb. boneless veal stew meat
        8 - oz. fresh mushrooms,sliced
        1 - cup chicken broth,divided use
        1 - large onion,finely chopped
        1/2 to 1 - tsp. paprika
        1/2 - tsp. salt
        1/8 to 1/4 - tsp. pepper
        Dash caraway seed
        3 - tbsp. flour
        1/2 - cup sour cream


          In a 2 qt. casserole,combine veal,mushrooms,1/2 cup broth,onion,
        paprika,salt,pepper and caraway seeds.Cover with lid or plastic
        wrap.Microwave on high 7 minutes;stir.Stirring midway through
        cooking,microwave on 50% (medium) 21 minutes.
          Blend flour with remaining 1/2 cup broth until smooth.Stir into
        casserole.Microwave on high 2 to 3 minutes or until sauce thickens.
        Blend in sour cream;let stand 2 minutes.Serve over cooked noodles and
        sprinkle with additional paprika or chopped fresh parsley.Makes 4
        servings.


                              SPICY MU SHU BEEF ROLL-UPS


        1 - lb. shaved roast beef
        1 - cup orange marmalade
        1/2 - cup hot picante salsa
        1 - tsp. grated gingerroot
        8 - flour tortillas,9" diameter
        1/2 - cup sliced unblanched almonds
        2 - cups shredded fresh spinach leaves,lightly packed
        1 - cup thinly sliced fresh mushrooms
        1/2 - cup thinly sliced green onions
        Green onion brushes,optional


          Divide beef into 8 equal portions;cover and set aside.Combine
        marmalade,salsa and gingerroot in small saucepan.Cook and stir
        over low heat until warm.
          Soften tortillas according to package directions.Spread about
        1 - tbsp. marmalade mixture on 1 side of each tortilla;sprinkle
        with almonds.Top with beef,spinach,mushrooms and green onions,






        dividing evenly among tortillas;roll up.Arrange roll-ups in 15 1/2
        x 10 1/2 x 1" jelly roll pan;cover tightly with aluminum foil.
          Bake @ 350 degrees 15 minutes or until heated through.To serve,
        arrange 2 roll-ups on each plate;garnish with green onion brush.
        pass remaining marmalade mixture.Makes 4 servings.


                               BOURBON MARINATED STEAKS


        6 - 1 to 1 1/4" thick T - bone,porterhouse or New York strips
        1/3 - cup high quality bourbon
        3/4 - cup olive oil
        1/4 - cup Worcestershire sauce or commercial steak sauce
        6 - garlic cloves,crushed
        Freshly ground pepper,to taste


          Place the steaks in a glass or ceramic bowl.Mix marinade ingredients
        and pour over the steaks.Marinate the steaks,covered and refrigerated,
        for 2 to 3 hours,turning them occasionally.Remove from refrigerator 20
        to 30 minutes before cooking.
          Cook steaks over a hot fire,2 minutes on each side for rare,3 minutes
        on each side for medium.Brush with the remaining marinade until done.
        Discard any unused marinade.Total cooking time: 4 to 8 minutes,depending
        on rareness.Serves 6.


                                     ITALIAN BEEF


        10 - lbs. round or rump roast
        1/2 - cup vinegar
        2 - tbsp. Worcestershire sauce
        1 - clove garlic,minced
        1 - tbsp. oregano
        1 - small onion,diced
        Salt,pepper

        Sauce:

        7 3/4 - cup water
        3 beef bouillon cubes
        8 - tbsp. Worcestershire sauce
        4 - tsp. oregano
        1 - pkg. Italian Dressing Mix
        2 - tsp. basil
        1 - pkg. Au Jus Mix


          Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the
        garlic.Pour over seasoned meat,slicing onion on top.Cover lightly;
        roast @ 350 degrees 3 hours or until done.Slice when cool.
          Before serving,combine sauce ingredients;bring to boil.Cool 10
        minutes,then add sliced beef.Serve on poorboy buns.May be refrigerated






        2 to 3 weeks.Makes 10 to 16 servings.


                    BEEF RIB EYE ROAST WITH RED WINE MUSHROOM SAUCE


        1 - 3 lb. boneless beef rib eye roast
        3/4 - tsp. salt,divided
        1/2 - tsp. pepper,divided
        1/2 - cup chopped onion
        1/2 - cup dry red wine
        1 - tbsp. cornstarch
        1 - 13 3/4 oz. can single strength beef broth
        1 - 4 oz. can mushroom pieces and stems,drained
        1 - tbsp. chopped parsley


          About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt
        and 1/4 tsp. pepper.Place boneless beef rib eye roast,fat side up,on
        rack in open roasting pan.Insert meat thermometer so bulb is centered
        in thickest part,but not resting in fat.Do not add water.Do not cover.
          Roast in 350 degree oven to desired degree of doneness.Allow 18 to
        20 minutes for rare;20 to 22 minutes for medium.
          About 15 minutes before serving,remove roast when meat thermometer
        registers 135 degrees for rare;155 degrees for medium.Tent with aluminum
        foil;allow roast to "stand" 15 minutes in warm place before carving.
        Roast should continue to rise about 5 degrees in temperature to 140
        degrees for rare,160 degrees for medium.
          While roast is standing,remove rack from roasting pan;skim fat.Add
        onions to pan drippings;place roasting pan over medium high heat on
        top of range.Cook onions,stirring occasionally,until tender,about 3
        minutes.Add wine;bring to boil;cook about 3 minutes or until thickened.
          Combine cornstarch and remaining,salt and pepper.Gradually,add beef
        broth to cornstarch mixture,stirring constantly;add to wine mixture in
        roasting pan.Continue cooking.Stir in mushrooms and parsley.Pour into
        serving container.Carve rib eye roast into thin slices.Serve with
        Red Wine and Mushroom Sauce.


                             LEMON MARINATED SIRLOIN STEAK


        1 - 2 lb. sirloin steak,cut 2 to 2 1/2" thick
        1 - tsp. finely shredded lemon peel
        1/2 - cup lemon juice
        1/3 - cup cooking oil
        2 - tbsp. sliced green onion
        4 - tsp. sugar
        1 1/2 - tsp. salt
        1 - tsp. Worcestershire sauce
        1 - tsp. prepared mustard
        1/8 - tsp. pepper


          Score fat edges of steak.Place meat in a shallow baking dish.Combine






        remaining ingredients.Pour over steak.Cover;let stand 4 hours in the
        refrigerator or overnight,turning steak several times.
          Remove steak from marinade,reserving marinade.Pat excess moisture
        from steak with paper towels.
          Grill steak over medium-hot coals 17 to 20 minutes.Turn;cook 15 to
        17 minutes more for medium-rare.Heat reserved marinade on grill.
          Remove steak to serving platter.Carve steak across the grain;spoon
        marinade over slices.Makes 6 servings.





                           ORIENTAL BEEF SHORT RIB BARBECUE


        4 - lbs. beef short ribs,trimmed of excess fat and cut crosswise no
            more than 3/8 to 1/2" thick
        2/3 - cup thinly sliced green onions
        1/2 - cup EACH soy sauce and water
        1/4 - cup Oriental dark roasted sesame oil
        2 1/2 - tbsp. packed brown sugar
        1 1/2 - tbsp. toasted sesame seeds,crushed
        1 - tbsp. EACH minced garlic and grated fresh ginger root
        1/2 - tsp. ground red pepper
        1/8 - tsp. freshly ground Szechuan peppercorns
        Fresh red chili peppers
        Green onions
        Radish Roses


          Combine sliced green onions,soy sauce,water,sesame oil,brown
        sugar,sesame seeds,garlic,ginger,red pepper and Szechuan
        peppercorns.Place ribs and marinade in plastic bag or utility dish,
        turning to coat.Close bag securely or cover dish;marinate in
        refrigerator 4 to 6 hours,turning occasionally.Remove ribs from
        marinade;reserve marinade.Place ribs on grid over medium coals.
        Broil 5 to 6 minutes.Turn ribs over;brush or spoon on marinade 1
        time.Cover;continue cooking 5 to 6 minutes or until desired degree
        of doneness.Place ribs on platter;garnish with chili peppers,green
        onions and radish roses.Makes 6 servings.


                               BRISKET WITH PEPPERCORNS


        1 - beef brisket,trimmed of fat
        1 - cup soy sauce
        1 - cup water
        1 - cup cracked black peppercorns
        Corn Oil


          Marinate brisket in soy sauce and water for 24 hours.Before
        cooking,rinse in water,blot dry.Spread cracked peppercorns on






        counter,oil one side of brisket and press oiled side onto
        peppercorns.Peppercorns should completely coat one side of brisket.
        Place brisket on broiler pan,peppercorn side up and broil for 10
        minutes so that peppercorns are charred.Then,without turning meat,
        lower rack and roast the brisket at 325 degrees for 10 minutes
        (rare) to 20 minutes (medium rare).Allow to cool.Serve,thinly
        sliced,at room temperature.


                            JUDY'S SWEDISH MEATBALLS


        1/2 - cup fine dry bread crumbs
        2/3 - cup milk or water
        1 - egg
        2 - tbsp. minced onion
        1 1/4 - tsp. salt
        1/8 - tsp. pepper
        1/8 - tsp. nutmeg
        1/3 - lb. ground beef
        1/3 - lb. ground pork
        1/3 - lb. ground veal
        2 - tbsp. butter or margarine
        1/4 - cup water


          Stir bread crumbs into milk or water;mix well.Beat in unbeaten egg
        and  minced  onion.Add  salt,pepper,nutmeg  and  ground  beef;mix
        thoroughly.
        Divide meat mixture into 50 to 60 even portions.Shape into small balls
        Melt butter or margarine in skillet.Add meatballs;brown thorough-
        ly,
        shaking pan occasionally to keep balls round.Add water;cover skillet.
        Simmer 20 minutes.Yield: 50 to 60 small meatballs.


                                  SESAME BEEF STRIPS


        1 - lb. beef flank steak
        4 - finely chopped green onions (about 1/3 cup)
        1/4 - cup soy sauce
        2 - tbsp. toasted sesame seeds
        2 - tbsp. rice wine or dry sherry
        1 - tsp. sugar
        1 - 16 oz. pkg. frozen Oriental vegetable combination,cooked
        Cherry tomatoes
        Parsley sprigs


           Partially freeze steak to firm.Slice steak,diagonally,across the
        grain into 1/4" strips.Combine green onions,soy sauce,sesame seeds,
        rice wine and sugar.Place beef strips and marinade in plastic bag or
        utility dish,stirring to coat.Close bag securely or cover dish.
        Stirring once,marinate in refrigerator 30 minutes.






          Remove beef from marinade;reserve marinade.Thread beef strips
        loosely (weaving back and forth) on eight (9 to 10") bamboo skewers.
        Arrange skewers,not touching each other,in a 1 1/2 qt. rectangular
        microwave baking dish.Brush with reserved marinade;cover with waxed
        paper.Turning skewers over midway through cooking (bring inside to
        outside),microwave on high for 4 minutes.Rearrange skewers again and
        microwave on high 1 minute or until beef is slightly pink.(Do not
        overcook.)Let stand,covered,2 minutes.Serve skewered beef strips on
        bed of cooked Oriental vegetables.Garnish with cherry tomatoes and
        parsley.Makes 4 servings.







                                YEAR OF THE DRAGON BEEF


        1 - lb. beef top round steak,cut 1" thick
        1 - tbsp. vegetable oil
        1 - clove garlic,minced
        1 - cup single strength beef broth
        2 - tbsp. cornstarch
        4 - tsp. soy sauce
        1 - tsp. finely minced fresh ginger root
        1 - large red bell pepper,cut into thin strips
        1 - 6 oz. pkg. frozen pea pods,thawed and patted dry
        Green and White salad savoy
        3 - cups hot cooked rice


          Slice steak across the grain into 1/8" strips.Coat 1 1/2 qt.
        rectangular dish with oil;evenly layer beef strips and garlic
        over bottom.Cover with waxed paper.Stirring twice,microwave on
        50% (medium) 6 to 8 minutes or until meat is brown.Pour off
        drippings,if necessary.
          Combine broth,cornstarch and soy sauce;add with ginger to beef.
        Stirring midway through cooking,microwave on high 4 minutes.Stir
        in red pepper.Stirring every 2 minutes,microwave on high 4 to 6
        minutes or until sauce thickens and boils.Stir in pea pods.
        Stirring midway through cooking,microwave on high 2 to 3 minutes or
        until heated through.
          Line outer edge of platter with salad savoy.Place rice in center
        of platter;spoon beef mixture over rice.Makes 4 servings.


                                DANISH MEAT BALLS

        1-lb. hamburger
        1/3-cup catsup
        2-tsp. Worcestershire sauce
        1/2-tsp. salt
        1/8-tsp. pepper






        3-4 dashes tabasco
        1/2-green pepper (minced fine)

        Mix well & form into balls the size of walnuts.
        Cook over low heat until done but not brown.


        Danish meat ball sauce:

        3/4-cup catsup
        1/2-cup water
        1/4-cup cider vinegar
        3-tbsp.. brown sugar
        1 1/2-tsp. salt
        1-tsp. pepper
        3-4 dashes tabasco
        2-tsp. soy sauce
        2-tsp. sugar

        Simmer approximately 20 minutes.Pour over meat balls.


                               BAKED BURGUNDY BEEF

        Covered casserole - 2 quart
        5-6 servings
        350 degree oven
        Time to prepare - 3 hours

        2-lbs. cubed chuck roast
        1-cup burgundy
        1-can (10 1/2 oz.) condensed onion soup
        1/4-cup fine dry bread crumbs
        1-bay leaf
          buttered noodles

        In casserole thoroughly combine ingredients.Cover and bake
        2 1/2 to 3 hours,until tender and sauce has thickened.Serve
        over noodles.

                              SAUERBRATIN MEATBALLS

        1- lbs. ground beef
        1/2- cup chopped onions
        1- tsp. salt & pepper
        2/3- cup condensed milk

        Make meatballs,brown in 2- tsp. butter.Add 1 1/2- cups water,
        3- tbsp. catsup,1 1/2- tbsp. brown sugar,8- peppercorns (tie
        in small bag)1- bay leaf,1/2 tsp. salt, 9- crumbled ginger
        snap cookies.Cover skillet,cook at low heat 1/2 to 3/4 hour.
        Serve over mashed potatoes.


                              FAST MEAT LOAF PATTIES







        2- lbs. ground beef
        1/2- cup catsup
        1/2- cup diced onions
        1/2- cup oat meal
        1/2- cup milk
        1- egg
        1/2- tsp. celery salt
        1/2- tsp. garlic salt
        1- dash salt & pepper

        Mix into patties of desired size (at least 1/2 inch thick).
        Place to short strips of bacon on top and bake @ 375 degrees
        for about 25 minutes.



                                 BEEF STROGONOFF



        2- lbs. steak cut into strips
        1- can onion soup
        1- can cream of mushroom soup
        1- can water chestnuts
        1- tbsp. parsley flakes
        1/2- pt. sour cream

        Combine meat,soups,chestnuts,salt & pepper to taste in casserole.
        Bake for 3 hours @ 250 degrees.Before serving sprinkle with parsley.
        Serve over rice or noodles with sour cream on the side.


                                   PASTICCHIO


        Cook:   1 1/2- cup macaroni

        Stir in
        & set aside:   1- beaten egg
                       1/2- cup milk
                       1/3- cup grated Parmesan cheese

        Cook:   3/4- lbs. ground beef
                1/2- cup chopped onions

        Stir in
        & set aside:   1/2- tsp. ground cinnamon
                       1/8- tsp. ground nutmeg
                       3/4- tsp. salt
                       1/8- tsp. pepper


        Mix all ingredients together.







        White sauce

        Blend:  3- tbsp. butter
                3- tbsp. flour
                1/4- tsp. salt
                1 1/2- cup milk
                1- egg beaten
                1/4- cup Parmesan cheese

        Layer mixture in 8 x 8 x 2 pan.Spread white sauce over mixture.
        bake @ 350 degrees for 45 - 50 minutes.

                                  ROAST IN FOIL

        1- rump roast ( 4 - 4 1/2 lbs.)
        1- pkg. onion soup mix
        1/3- cup red wine

        Mix onion soup & red wine.Place rump roast in aluminum foil.
        Pour onion & wine over meat.Seal aluminum foil.Bake @ 300
        degrees for 5 hours. DON'T PEEK!


                             BURGUNDY OVEN BEEF STEW

        2- tbsp. soy sauce
        2- tbsp. flour
        2- lbs. beef stew meat
        4- carrots
        2- large onions
        1- cup thinly sliced celery
        1- clove garlic,minced
        1/4- tsp. pepper
        1/4- tsp. marjoram
        1/4- tsp. thyme
        1- cup dry red wine (I use Swiss Burgundy)
        1- cup sliced fresh mushrooms

        Blend sauce with flour in 3 qt. baking dish.Cut meat into
        cubes,add to sauce mixture. Cut carrots into chunks,slice
        onions,and add along with celery,garlic,pepper,marjoram,
        thyme,and red wine;add to meat.Oven simmer @ 325 degrees
        for 1 hour.Then add mushrooms and bake 1 1/2 hours or
        until tender.



                               BUN LESS SUPER BOWL BURGER

        1/2- lb. lean ground beef
        2- medium onions
        3- tsp. margarine or butter
        seasoned salt and pepper

        Make 4 rounded burgers.Peel and slice onions.Melt margarine or butter






        in skillet and add onions,frying and stirring for about 5 minutes.
        Remove then.Put burgers into skillet and brown on all sides over
        medium heat for approximately 10 minutes.Turn down heat and add
        cooked onions,salt and pepper.Serve smothered with onions.
        (Recommend meal served with 12 ounces of selected barley,malt,rice,
        hops and water.)



                             CORN BEEF WITH COLCANNON POTATOES

        Corned beef for Oven Roasting
        4 - cups shredded cabbage
        1 - cup chopped onion
        3 - cups hot,seasoned mashed potatoes
        Chopped parsley (optional)

        Prepare corned beef according to package directions.Toward the end of
        the roasting,cook the cabbage and onion in a small amount of boiling
        salted water for 15 minutes.Drain.Stir into mashed potatoes.Garnish with
        chopped parsley,if desired.Serves 6.


                                ORIENTAL SPICY ORANGE BEEF


        1 - lb. beef flank or round steak

        In Wok medium heat:

        2 - tbsp. corn oil
        Add meat 1/3 at a time.Stir fry 3 minutes or until browned.
        Return all beef to Wok.Add:

        1/4 - cup slivered orange peel
        1 - minced garlic
        1/2 - tsp. ground ginger

        Stir fry 1 minute.Stir together:

        2 - tbsp. corn starch
        1 - cup cool beef broth
        1/4 - cup soy sauce
        1/4 - cup dry sherry
        1/4 - cup orange marmalade
        1/2 - tsp. crushed dried red pepper

        Stir into beef.Stirring constantly,bring to boil over medium heat.
        Boil 1 minute.Serve over rice.Serves 4.


                               BEEF BURGER MIGNON

        FILETS:







        1 1/2 - lb. ground round steak,ground twice
        1/2 - cup soft bread crumbs
        3 - tbsp.minced scallions
        2 - tbsp.minced parsley
        1/8 - tsp.fresh ground pepper
        1 - tbsp.Worcestershire sauce
        1/4 - cup beef bouillon
        6 - tbsp.butter
        1 - tsp. seasoned salt
        6 - mushroom caps,for serving

        SAUCE:

        1/4 - cup butter
        1/4 - cup minced parsley
        1 - clove garlic,minced
        1/2 - tsp. lemon juice
        1/4 - tsp. crushed rosemary
        1/8 - tsp. salt
        2 - tbsp. ketchup
        1/4 - cup red wine
        1/2 - cup beef bouillon
        6 - toast points for serving

        GARNISH:

        Onion ruffles,carrot curls,parsley

        Combine all filet ingredients except butter and seasoned salt.
        Shape into six patties 1 1/2 inches thick.Press 1 teaspoon of
        the butter into center of each enclosing well.Wrap a strip of
        foil,1 1/2 inches wide,around,folding over ends to secure.
        Sprinkle both sides with seasoned salt.Chill while preparing
        mushrooms and sauce.

        Melt 1 tablespoon of butter in medium fry pan.Saute mushroom
        caps.Set aside.Wipe out pan for sauce.

        Make sauce by combining all ingredients and simmer 10 minutes,
        until slightly thickened.Keep warm.

        Heat remaining butter about 4 tablespoons in large heavy fry
        pan.Cook filets 3 to 3 1/2 minutes on each side,slightly pink
        in center.Remove foil strips.Place on toast points on serving
        plate.Spoon on sauce and top with mushroom caps.Garnish.
        Serves 6.

                            RHUBARB - BE CUED BEEF RIBS


        3 1/2 - 4 lbs. lean,meaty beef short ribs
        1/2 - cup water
        1/2 - tsp. seasoned salt

        Barbecue sauce:







        1 - cup sliced rhubarb
        1 - envelope onion soup mix (1 1/2 oz.)
        1/3 - cup honey
        1/3 - cup chili sauce
        3/4 - cup rose wine
        1/3 - cup water
        1/2 - tsp. basil
        1/8 - tsp. pepper

        Garnish:

        Red onion and greens

        Place ribs in 9 X 13" pan. Add 1/2 cup water.Sprinkle with
        seasoned salt.Cover with foil.Bake @ 350 degrees for two hours.
        Meanwhile,combine remaining ingredients except garnish in a
        sauce pan.Simmer 1/2 hour.Pour over ribs.Bake another 1/2
        hour uncovered.Baste several times. Place on serving platter.
        Garnish.Serves 6.


                            "LICKING' GOOD" BEEF STEAK

        2 - lbs. round steak
        3 - tbsp. oil
        4 - lemon slices
        3 - medium sliced onions
        2 - cloves minced garlic
        1/2 - cup flour
        1 - can beef bouillon
        1 - can beer
        3 - tbsp. brown sugar
        1 - tbsp.parsley flakes
        2 - tsp. thyme
        Salt and pepper to taste
        1 - 8 Oz. cooked broad noodles or 2 cups cooked rice

        Garnish:

        Green pepper slices,fresh parsley and cherry tomatoes

        Cut steak into serving size pieces.Brown on both sides in
        3 tablespoons oil to which you have added lemon slices.
        Remove steak to pan large enough in which to bake it.
        Layer onions and garlic over meat.Sprinkle flour over top.
        Now combine bouillon,beer,sugar,parsley flakes,thyme,salt
        and pepper.Pour over steak and bake uncovered in 325 degree
        oven for 3 hours.Serve over cooked broad noodles or cooked
        rice.Garnish with green pepper slices,fresh parsley and cherry
        tomatoes.Serves 5 - 6.


                                  BEEF GOULASH








        1 - lb. beef stew meat,cut into 1" cubes
        1 - medium onion,chopped
        2 - tsp. cooking oil
        1 - 12 oz. can beer (1 1/2 cups)
        3/4 - cup water
        1/4 - cup tomato paste
        1 - tbsp. paprika
        1/4 - tsp. salt
        1/4 - tsp. caraway seed
        1/4 - tsp. pepper
        3 - potatoes (about 1 lb.)
        1 - 8 oz. can sauerkraut
        2 - tbsp. snipped parsley


        In a Dutch oven cook meat and onion in hot oil until meat is
        brown.Add the beer,water,tomato paste,paprika,salt,caraway
        seed and pepper.Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile,
        cut potatoes into 1" pieces.Add potatoes,UNDRAINED sauerkraut,
        and parsley to skillet.Cook,covered,about 20 minutes or until
        vegetables are tender.Cook,uncovered,10 minutes more or until
        mixture is thickened and most of the liquid is evaporated.
        Serves 4.



                              TOP OF STOVE MEATLOAF


        1/2 - pound ground beef (about 1 cup lightly packed)
        2   - tbsp. uncooked rolled oats
        1   - tbsp. finely chopped onion
        3   - tbsp. milk
        1/2 - tsp. salt
        Pepper as desired
        1/4 - cup water
        1/2 - cup tomato sauce

        Put first 6 ingredients in bowl;mix well.Shape into 2 loaves.
        Brown loaves on all sides in greased fry pan over medium heat.
        Pour off fat.Add water.Pour tomato sauce over loaves.Cover and
        cook over low heat 30 minutes.Add more water during cooking if
        needed.Serves 2.



                                SWEET - SOUR MEAT


        1 - small green pepper
        1 - tbsp. fat or oil
        2 - tbsp. sugar
        1 - tbsp. cornstarch
        2/3 - cup chicken,turkey or meat broth






        2 - tbsp. vinegar
        1 - tbsp. soy sauce
        3 - tbsp. raisins
        2/3 - cup cut-up cooked chicken,turkey,beef or pork

           Cut green pepper in 1" pieces.Cook slowly in fat or oil in a
        heated fry pan about 10 minutes,until tender.Mix sugar and
        cornstarch.Mix in broth,vinegar and soy sauce;add to green
        pepper.Cook over medium heat,stirring until sauce is clear and
        thickened.Add meat and raisins.Heat.Serves 2.


                                    DUMPLINGS


        Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft
        dough forms.Drop by spoonfuls onto boiling stew.Cook uncovered
        over low heat 10 minutes;cover and cook 10 minutes.Maker 10 - 12.



                              STUFFED GREEN PEPPERS
                                   (Oven Bag)

        1 - tbsp. flour
        4 - cans (6 oz. each) tomato paste
        1 - cup water
        1 - tbsp. sugar
        1/2 - cup chopped onion
        1 - clove garlic,minced
        1 1/2 - lbs. ground beef
        1 - cup grated Cheddar cheese
        1 1/2 - cup cooked rice
        1 1/2 - tsp. salt
        1/4 - tsp. pepper
        6 - medium green peppers

        Preheat oven to 350 degrees.Place large size (14 X 20") oven
        cooking bag in 12 X 8 X 2 baking dish.In small bowl,combine flour,
        tomato paste,water and sugar.Reserve 1/3 cup tomato sauce for
        meat mixture;pour remaining sauce into bag.Brown ground beef in
        skillet.Add onion and garlic;cook until transparent.Drain excess
        fat.Stir in cheese,rice,salt,pepper and tomato sauce.Remove tops
        and seeds from green peppers;stuff with meat mixture.Place stuffed
        peppers in bag.Close bag with nylon tie;make 6 half-inch slits in
        top.Bake 30 to 40 minutes or until peppers are tender.To serve,
        spoon sauce over stuffed peppers.Serves 6.



                          MEAN AND LEAN BEEF STROGANOFF


        You save 75 calories per serving by using yogurt instead of sour
        cream.







        3/4 - lb. beef round steak,cut 1/2" thick and trimmed of fat
        1 - tbsp. cooking oil
        2 - cups sliced fresh mushrooms
        1/2 - cup dry sherry
        1/2 - cup water
        1/2 - tsp. instant beef bouillon granules
        1 - 8 ounce carton plain low fat yogurt
        1 - tbsp. all purpose flour
        1 - tsp. sugar
        1/2 - tsp. salt
        Dash pepper
        2 - cups hot cooked rice
        Snipped parsley (optional)


           Partially freeze the steak.Thinly slice across the grain
        into bite-size strips.In skillet,brown meat,half at a time,
        in hot oil for 2 to 4 minutes.Remove meat from skillet.Add
        sliced mushrooms to the skillet;cook for 2 to 3 minutes or
        until tender.Remove mushrooms.Add sherry,water and bouillon
        granules to the skillet;bring to boiling.Cook,uncovered,over
        high heat 3 minutes or until liquid is reduced to 1/3 cup.
        Combine yogurt,flour,sugar,salt and pepper;mix well.Stir the
        low fat yogurt mixture into the liquid in the skillet;stir
        in meat and mushrooms.Cook and stir over low heat until the
        mixture is thickened and heated through;DO NOT BOIL.Serve
        over hot cooked rice.Sprinkle the beef stroganoff mixture
        with snipped parsley,if desired.Makes 4 servings.



                             FLUFFY LIGHT MEAT LOAF


        1 - lb. ground beef
        1 - can (6 oz.) tomato paste
        1/2 - cup oatmeal
        3 - tbsp. finely chopped green pepper or celery
        2 - tbsp. bran
        2 - tbsp. wheat germ
        1 - small onion,finely chopped
        1 - tbsp. freshly chopped parsley
        1 - egg, lightly beaten
        1/4 - tsp. finely chopped garlic
        1/2 - tsp. salt
        1/4 - tsp. freshly ground pepper
        Chili sauce


           Preheat oven to 350 degrees.Combine all loaf ingredients,
        using your hands.Form into loaf and place in 9 X 5 X 3" loaf
        pan,cover with layer of chili sauce (or ketchup if desired),
        bake 50 minutes to 1 hour.(Do not overbake,since part of the
        secret of fluffiness is shorter cooking time.)Serve the meat






        loaf sliced and hot.Serves 4.

        Variation: Half ground veal and half ground beef can be used
        for the meat loaf - lower in calories.



                                HUNGARIAN GOULASH


        2 - lbs. beef stew meat,cut into 1"cubes
        1 - medium onion,sliced
        1 - small clove garlic,chopped fine
        1/4 - cup shortening
        1 1/2 - cup water
        3/4 - cup ketchup
        2 - tbsp. Worcestershire sauce
        1 - tbsp. packed brown sugar
        2 - tsp. salt
        2 - tsp. paprika
        1/2 - tsp. dry mustard
        1/4 - cup cold water
        2 - tbsp. flour


           Cook and stir beef,onion,and garlic in shortening until beef
        is brown;drain.Stir in 1 1/2 cups water,ketchup,Worcestershire,
        brown sugar,salt,paprika and mustard.Heat to boiling;reduce heat.
        Cover and simmer 2 to 2 1/2 hours until beef is tender.
           Shake 1/4 cup water and flour;stir gradually into beef mixture
        Heat  to  boiling,stirring  constantly.Boil and stir  one  minute
        until thickened.



                            CHINESE BEEF AND TOMATOES


        4 - medium tomatoes
        1 1/2 to 2 - lbs. flank steak
        3 - tbsp. soy sauce
        2 - tbsp. dry sherry
        1 - clove garlic,minced
        1/2 - tsp. ground ginger
        1/8 - tsp. ground black pepper
        2 - tbsp. oil
        1 - medium green pepper,sliced
        1 - medium onion,sliced
        1 - beef bouillon cube
        3/4 - cup boiling water
        2 - tbsp. cornstarch
        2 - tbsp. cold water


           Thinly slice beef on the diagonal (for easy slicing,place meat






        in  the  freezer until slightly frozen);place in  a  snug-fitting
        bowl.Combine soy sauce,sherry,garlic,and black pepper;pour over
        meat,tossing to coat completely.Cover and refrigerate 8 to 10
        hours.
           In a large skillet or wok,heat oil. Add green pepper and onion
        saute for 2 minutes.Dissolve bouillon cube in boiling water.
        Add beef and marinate.Bring to boiling point.Reduce heat and
        simmer,covered for 8 minutes.Blend cornstarch with cold water.
        Stir into mixture in skillet.Cook and stir until thickened.Cut
        tomatoes into wedges;add to skillet;stir gently.Cover and simmer,
        just until tomatoes are hot,about 3 minutes.Serve hot over rice
        with scallions,if desired.Serves 6 to 8.




                            TOMATO AND LIVER STIR-FRY


        2 - medium tomatoes
        1 - lb. beef liver
        1 - tbsp. soy sauce
        1 - tbsp. sherry
        2 - tsp. cornstarch
        1 - tsp. sugar
        1/2 - tsp. salt
        1/4 - tsp. ground ginger
        4 - tbsp. water,divided
        1 - medium onion,cut in wedges(1 cup)


           Cut tomatoes into wedges(makes about 2 cups);set aside.Cut
        liver into 1/2" wide strips;set aside.In a medium bowl,combine
        soy sauce,sherry,cornstarch,sugar,salt and ginger.Add liver;
        marinade for 15 to 20 minutes.In a medium skillet or wok,heat
        2 tablespoons of the water.Add liver and marinade to skillet.
        Cook and stir until partially cooked,about 2 minutes.Remove from
        skillet and set aside.To the skillet add remaining 2 tablespoons
        water.Add onions;cook and stir until onions are crisp and tender,
        about 3 minutes.Add tomatoes;cook and stir until tomatoes are
        tender,1 minute.Add reserved liver and marinade;cook and stir
        until meat is cooked,but still pink in the center,about 2 minutes
        Serve with cooked rice,if desired.Serves 4.


                                  PEPPER STEAK


        1 1/2 - lbs. sirloin steak,1/2" thick
        1/2 - tsp. salt
        1 - cup diced onion
        1 - cup beef bouillon
        3 - tbsp. soy sauce
        1 - clove garlic,minced
        2 - green peppers,cut into 1" pieces






        2 - tbsp. cornstarch
        1/4 - cup cold water
        2 - tomatoes,peeled and cut into eighths
        3 to 4 - cups hot cooked rice


           Trim fat and bone from meat.Cut meat into 4 to 6 serving size
        pieces.Grease skillet lightly with fat from meat.Brown meat
        thoroughly on 1 side;turn.Sprinkle with 1/4 teaspoon salt.Brown
        and turn again;sprinkle with 1/4 teaspoon salt.Push meat to side
        of skillet.Add onion;cook and stir until tender.Add bouillon,soy
        sauce and garlic;cover and simmer 10 minutes or until meat is
        tender.Add green pepper,cover;simmer 5 minutes.
           Blend cornstarch with water;gradually stir into mixture in
        skillet.Cook,stirring constantly,until mixture thickens and
        boils.Boil and stir 1 minute.Add tomatoes and heat through.Serve
        immediately with hot rice.Serves 4 to 6.



                                VEAL & MUSHROOMS


        Cajun Season and flour veal patties.Saute patties in butter.
        Add beef stock gravy and sliced mushrooms.




                                 CAJUN SEASONING


        1/2 - cup salt
        3/4 - cup garlic,chopped
        1/4 - cup black pepper
        1/4 - cup cayenne pepper


        Combine together.Store in sealed glass jar.Self life unlimited.


                                CAMPERS HOBO PIE


        1 - lb. ground beef
        Carrots
        Potatoes
        Onions
        Butter


        Form hamburger patties and put one patty,with individual servings
        of whole carrots,sliced potatoes and sliced onions,on a sheet of
        aluminum foil.Brush everything with butter and sprinkle with salt
        and pepper.Fold foil over food and place on charcoal or open fire






        Cook   for  an  hour,turning  every  15  minutes.Chicken  can  be
        substituted for the hamburger meat.


                              SCALOPPINE AL LEMON


        1 1/2 - lbs. veal scallops,cut 3/8" thick and pounded until 1/4"
                thick
        Freshly ground black pepper
        2 - tbsp. flour
        2 - tbsp. margarine
        2 - tbsp. olive oil
        3/4 - cup beef stock,fresh or canned
        6 - paper thin lemon slices
        1 - tbsp. lemon juice


          Season the veal scallops with pepper,then dip them in flour and
        shake off excess.In a heavy skillet,melt margarine with olive oil
        over moderate heat.When foam subsides,add veal scallops four or
        five at a time,and saute them until golden brown.
          Transfer the veal scallops to a plate.Pour off most of the fat
        from the skillet,leaving a thin film on the bottom.Add 1/2 cups
        beef stock and let boil briskly for a few minutes,stirring constantly.
        Scrape in any browned bits clinging to the bottom and sides of the
        pan.
          Return the veal to the skillet and arrange lemon slices on top.
        Cover skillet and simmer over low heat for 10 to 15 minutes or until
        veal is tender when pierced with a knife.
          Transfer scallops to a heated platter and surround with lemon slices.
        Add the 1/4 cup of remaining beef stock to the juices in the skillet
        and oil briskly until stock turns to a syrupy glaze.Add the lemon
        juice and cook,stirring,for 1 minute.Pour sauce over scallops.
        Serves 6.

        Note: Veal cubes(stewing meat) may be substituted.Pound as flat as
              possible.Follow directions above,but cooking time will be
              increased to 45 minutes to an hour over low heat or until
              tender.


                                RICE AND BEEF ORIENTAL


        3/4 - lb. flank steak,cut into thin strips
        2 - tbsp. oil
        1 1/2 - cups broccoli florets
        1/2 - cup scallions,cut diagonally into 1" pieces
        1/2 - cup diced red pepper
        1 1/2 - cups water
        2 - tbsp. dry sherry
        1 - tbsp. soy sauce
        1 - pkg. French's Spice Your Rice Beef and Onions Flavor seasoning
        1 1/2 - cups rice










          Saute beef in oil in large skillet until browned,about 3 to 5
        minutes.Add vegetables and stir fry 2 minutes.Add water,sherry,soy
        sauce and seasoning mix.Bring to a full boil.Stir in rice.Cover;
        remove from heat.Let stand 5 minutes.Fluff with a fork.Makes 4 servings


                          SAUERBRATEN GOLDEN APPLE MEATBALLS


        3 - Golden Delicious apples
        1 1/2 - lb. ground beef
        1/2 - cup soft bread crumbs
        1/4 - cup finely chopped onions
        1 - egg
        1 - tsp. salt
        1/4 tsp. EACH:pepper and thyme
        1 - tbsp. oil
        1 - cup water
        3 - tbsp. vinegar
        1 - tbsp. packed brown sugar
        1/4 - cup crushed gingersnap cookies
        1 - bay leaf


          Pare,core and grate apple to measure 1 cup.Mix with ground beef,
        bread crumbs,onion,egg and seasonings.Shape into balls about 1 1/2"
        in diameter.Brown on all sides in oil.Drain excess fat.Combine
        remaining ingredients;pour over meatballs and bring to boil.Core and
        cut remaining apples into wedges.Add to skillet.Reduce heat,cover,
        simmer 15 to 20 minutes or until apples are tender.Remove bay leaf.
        Makes 6 servings.



                                PSEUDO-SALISBURY STEAKS
                                      (MICROWAVE)

        1 - beaten egg
        3 - tbsp. fine dry bread crumbs
        1 1/2 - tsp. Worcestershire sauce
        1/2 - lb. ground beef
        1/2 - 1 oz. pkg. brown gravy mix
        1/2 - small onion,sliced and separated into rings
        2 - tbsp. thinly sliced celery


          Combine eggs,crumbs,Worcestershire sauce and dash of pepper.Add beef;
        mix well.Shape into two 1/2" thick patties.Place in a microwave safe
        10 x 6 x 2" baking dish.Cover with waxed paper.Microwave,loosely
        covered,on 100%(high) for 2 minutes,rotating baking dish a half turn
        once.Turn patties over.Cook,loosely covered,for 1 to 2 minutes more






        or until done.Remove patties,reserving drippings in dish.Keep patties
        warm.Stir gravy mix,onion,celery and dash of pepper into reserved
        drippings.Stir in 1/2 cup water.Cook,uncovered,for 3 to 4 minutes or
        until thickened and bubbly,stirring every minute.Skim off fat.Spoon
        over patties.Makes 2 servings.


                                 STROGANOFF STYLE BEEF
                                      (MICROWAVE)

        12 - oz. boneless beef,cut in thin,bite-size strips.NOTE:If you
             partially freeze meat it will make it easier to slice thinly
             and evenly.
        1 - tbsp. cooking oil
        3/4 - cup sliced fresh mushrooms
        1 - small onion,sliced and separated into rings
        1 - small clove garlic,minced
        2/3 - cup water
        1/2 - cup plain yogurt
        4 - tsp. all-purpose flour
        1 - tbsp. tomato paste
        3/4 - tsp. instant beef bouillon granules
        Hot cooked noodles or rice


          Preheat 10" microwave browning dish on 100% (HIGH) for 3 minutes.
        Add the cooking oil;swirl to coat dish.Add the beef,mushrooms,onions
        and garlic.Microwave,uncovered,for 3 to 4 minutes or until the meat
        is brown,stirring twice.Add water.Cook,covered,on MEDIUM (50% power)
        for 15 to 20 minutes or until meat is tender.Skim off fat,if necessary.
          Meanwhile,in a small bowl,stir together yogurt and flour.Stir in
        tomato paste and bouillon granules.Stir mixture into meat mixture.
        Cook,uncovered,on HIGH (100% power) for 3 to 4 minutes or until
        thickened and bubbly,stirring once every minute.Serve over hot cooked
        noodles or rice.Serves 2.

                                     RITZY RAGOUT
                                      (MICROWAVE)


        6 - slices bacon,cut crosswise into eighths
        2 to 2 1/2 - lbs. boneless beef chuck roast,cut into 3/4" cubes
        1/3 - cup all-purpose flour
        1 - tbsp. soy sauce
        1 1/2 - tsp. seasoned salt
        1/4 - tsp. dried basil,crushed
        1/8 - tsp. garlic powder
        1/2 - cup dry red wine
        2 - medium onions,cut in 8 wedges
        2 - cups sliced fresh mushrooms


          In a 3 qt. microwave safe casserole,microwave bacon,covered, on
        100 % power (HIGH) for 6 minutes.Drain off fat,reserving 2 tbsp. in
        casserole.Add beef cubes to casserole.Toss with flour,soy sauce,






        seasoned salt,basil and garlic powder.Stir in 1 1/2 cups HOT water,
        wine and onions.Cook,covered,5 minutes.Cook,uncovered,on 50% power
        (MEDIUM) for 30 minutes,stirring once.Add mushrooms.Cook,uncovered,
        35 to 45 minutes or until beef is tender,stirring once.Cover and let
        stand 10 minutes.Makes 8 servings.


                                   ANTS ON THE HILL
                                 (Chinese style beef)


        Binder:
        2 - tsp. cornstarch
        1/4 - cup chicken soup stock,or canned chicken broth
        Marinade:
        1 - tsp. sugar
        1/4 - tsp. black pepper
        1/4 - tsp. baking soda
        2 - tbsp. soy sauce
        1 - tbsp. oyster sauce
        1 - tsp. sesame seed oil
        1 - tbsp. dry sherry,gin or vodka,optional
        Ingredients:
        1 - lb. ground chuck,sirloin or beef stew
        3 - cups fried cellophane noodles (recipe follows)
        3 - tbsp. corn,vegetable or safflower oil
        1 - tsp. minced fresh garlic or 2 large cloves garlic,minced
        2 - tbsp. fresh scallions or 1 scallion with green top,diced


          Before you start:Mix binder ingredients in cup or small bowl until
        smooth.Set aside.Mix marinade ingredients together in medium bowl
        until smooth.
          1. Add beef to marinade in bowl and blend well.Set aside.
          2. Spread fried cellophane noodles evenly on serving platter.
          3. Heat skillet or wok on high for 30 seconds.Add oil and swirl to
        coat skillet for 30 seconds longer.Add garlic.Stir fry for 15 seconds.
        Add beef and marinade.Stir fry for 2 minutes,until beef loses its
        pink color.
          4. Add binder to beef in skillet and blend well.Cook 1 minute.
          5. Spoon cooked beef evenly over noodles.Garnish with scallions
        sprinkled on top.
          Serve hot with rice and salad or vegetable of your choice.
        Yields 4 to 6 servings.

        Noodles:
          1. Heat 3 cups of corn,vegetable or safflower oil almost to smoking,
        about 375 degrees.
          2. Unwrap and drop in one package (2 oz.) cellophane noodles.
          3. Within 3 seconds,the noodles will puff up and turn white and
        crunchy.
          4. With slotted spoon or wire mesh strainer,turn noodles over and
        deep fry for several seconds.
          5. Remove from hot oil and drain on paper towels.
          May be stored in a tightly covered container for about a week.






          Makes 5 cups fried noodles.


                             LOW CALORIE SAUCY CUBED STEAK


        1 1/2 - lb. beef cubed steak
        1 - 7 1/2 oz. can condensed cream of mushroom soup
        1/3 - cup plain low fat yogurt
        1 - tbsp. dry white wine
        1 - 4 oz. can sliced mushrooms,drained
        Paprika


          Place meat in a microwave safe 12 x 7 1/2 x 2" baking dish.Cover with
        clear plastic wrap;vent by leaving a small area unsealed at edge of
        dish.Micro cook on 100% (HIGH) for 6 to 8 minutes or until done,turning
        the meat and rearranging once.Let meat stand,covered,while preparing
        sauce.
          For sauce,in a 2 cup microwave safe measure cup,stir the soup,yogurt,
        and wine.Stir in mushrooms.Cook,uncovered, for 3 to 4 minutes or until
        heated through,stirring once.Transfer the meat to a serving platter.
        Pour the sauce over.Sprinkle with paprika,if desired.Makes 6 servings.


                            VEGETABLE BEEF WITH RICE CAKES


        8 - oz. frozen rice cake rolls
        1/2 - lb. beef steak,cut 1/2" thick
        2 - tbsp. soy sauce
        2 - tbsp. dry sherry
        2 - green onions,sliced
        1/2 - tsp. grated gingerroot
        3 - tbsp. cooking oil
        1 - bunch bok choy,sliced (about 4 cups)
        1 - 15 oz. can straw mushrooms,drained
        1 - 8 oz. can bamboo shoots,drained
        2 - green onions,sliced
        2 - tbsp. fresh or frozen snipped chives
        Chicken broth


          Thaw rice cake rolls in refrigerator overnight.Let stand at room
        temperature for 2 hours before cooking.Partially freeze beef.Bias-slice
        beef across the grain into thin bite-size strips.Place beef in a
        plastic bag set in a deep bowl.Combine soy sauce,sherry,2 green
        onions and gingerroot.Pour over beef.Close bag.Marinate in the
        refrigerator for 1 to 2 hours,turning bag occasionally to distribute
        marinade.Drain well,reserving marinade.
          Bias-slice rice cake rolls into 1/4" slices.Heat 2 tbsp. of the oil
        in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and chives.
        Stir-fry 3 minutes or until bok choy is crisp-tender.Remove vegetables
        and juices from wok.Heat remaining oil in wok.Add beef.Stir-fry 3
        minutes or until no longer pink.Remove from wok.






          Add 1/4 cup chicken broth and reserved marinade to wok.Add sliced
        rice cake rolls.Stir constantly for 2 to 3 minutes or until rice cake
        slices soften,add more chicken broth as necessary to prevent rice cake
        slices from sticking together.Return beef and vegetables to wok.Heat
        through.Serve immediately.Makes 4 servings.


                              GRILL BROILED SIRLOIN STEAK


        Beef sirloin steak,cut 1-inch thick
        Salt
        Pepper

          Place  steak on grill over ash-covered coals so the surface of  steak
        is 2 to 3 inches from the heat. Broil at moderate temperature. When one
        side  is browned, turn,  season and finish cooking on the second side.
        Turn and season. A steak cut 1 inch thick requires 18 to 20 minutes for
        rare and 20 to 25 minutes for medium.


                   GRILLED SESAME SEEDS STEAK STRIPS WITH VEGETABLES


        1/2 - cup soy sauce
        1 - tbsp. sesame seeds
        1/4 - cup dry white wine
        1 - medium onion,chopped
        1/2 - cup green onion,chopped
        1 - clove garlic,crushed
        1/2 - tsp. ground ginger
        3 - lbs. beef sirloin,cut into thin strips
        2 - large green peppers,cut into squares,blanched
        16 to 20 - large mushroom caps
        16 - cherry tomatoes


          For marinade,place soy sauce,sesame seeds,wine,chopped onions,
        garlic and ginger in blender jar;blend well.Place meat in a large
        glass or enamel bowl and pour marinade over.Marinate several hours
        or overnight,stirring occasionally.Just before cooking,remove meat
        from marinade and drain,reserving marinade.
          Thread meat on skewers,alternating with green pepper pieces,cherry
        tomatoes and mushroom caps.Brush with cooking oil.Grill to desired
        doneness,basting with marinade several times during cooking.Leftover
        marinade may be heated and served as a sauce at table.


                            BROILED FAMILY FARE BEEF STEAK


        1 - beef top round steak,cut 1 1/4" thick
        1/3 - cup lemon juice
        1/3 - cup oil
        1/3 - cup water






        2 - tbsp. sugar
        1 1/2 - tsp.salt
        3/4 - tsp. sage
        3/4 - tsp celery seed
        1/4 - tsp. pepper
        1 - clove garlic,minced


          Combine lemon juice,oil,water,sugar,salt,sage,celery seed,pepper
        and garlic in small saucepan and cook slowly 10 minutes,stirring
        occasionally.Cool.Place steak in utility or plastic bag;add
        marinade,turning to coat.Cover dish or tie bag securely and marinate
        in refrigerator 6 to 8 hours or overnight,turning at least once.
        Remove steak from marinade and place on grill over ash-covered coals
        so meat is 4 to 5" from heat.Broil to rare or medium,25 to 35 minutes,
        turning and brushing with marinade.Carve in thin slices and serve with
        any leftover marinade,heated.



                             HARVEST TIME POT ROAST


        3 1/2 - lbs. pork shoulder roast
        2 - tbsp. oil
        Salt and pepper
        1 1/2 - cups water
        6 - small potatoes,peeled
        6 - small carrots,peeled and cut into 2" pieces
        1 - large onion,cut into wedges
        1 - medium size acorn squash,cut in half lengthwise,and then
            seeded and cut into 3/4: crosswise slices
        1 - tsp. chervil leaves,if desired
        2 - medium size cooking apples,cut into wedges
        2 - tsp. cider vinegar
        1 - pkg.(3/4 ounces) gravy mix for pork


        Brown roast in oil in heavy Dutch oven over medium heat.Sprinkle
        with salt and pepper;add water.Cook,covered,1 hour.Add potatoes,
        carrots,onion,squash and chervil;cook 25 minutes.Add apples;cook
        10 minutes.Remove meat,vegetables and apples to heated platter
        and keep warm.Add vinegar and gravy mix to 1 1/2 cups of
        remaining liquid.Simmer,stirring constantly,1 minute or until
        thickened.Serve with meat and vegetables.Serves 6.



                                 STUFFED PEPPERS


        6 - medium green peppers
        1 - lb. ground beef
        1/4 - cup chopped onion
        2 - cups hot cooked rice






        1 - 8 oz. jar Cheez Whiz process cheese spread
        Dash pepper
        Dash basil
        1/4 - cup dry bread crumbs
        1 - tbsp. margarine,melted


        Remove tops and seeds from peppers.Parboil 5 minutes;drain.
        Brown meat;drain.add onion;cook until tender.Stir in rice,
        cheese and seasonings;fill peppers.Place in baking dish;
        top with bread crumbs tossed with margarine.Bake @ 350
        degrees 40 minutes.Makes 6 servings.


                                 CROWN ROAST OF FRANK


        2 - lbs. frankfurters
        2/3 - cup bottled real Italian dressing
        1 - cup sliced celery
        1/2 - cup chopped onion
        4 1/2 - cups diced cooked potatoes(about 8 medium)
        1/2 - tsp. caraway seeds


          Preheat oven to 375 degrees.Make 2 1" cross cuts through top of 1
        end of frankfurters.Thread frankfurters together through center with
        cotton twine,forming long chain.Tie ends of twine together to form
        circle of frankfurters.
          In large skillet,heat 1/3 cup Italian dressing;cook celery and
        onion until tender.Add potatoes,caraway seed and remaining dressing;
        cook 10 minutes,stirring occasionally or until heated through.
          In 8" round baking pan or foil-lined cookie sheet,stand frankfurters
        on uncut ends to form "crown";spoon potato mixture into center.
        Completely cover frankfurters with foil;bake 20 minutes.Remove foil
        and bake additional 10 minutes or until heated through.Makes 8 to 10
        servings.


                                   BEEF SPECTACULAR


        4 - filet mignon
        3 - tbsp. butter
        1/3 - cup Cognac
        1 - pkg. frozen puff pastry
        1 - egg white,lightly beaten
        1 - egg yolk
        1 - tsp. milk

        Stuffing

        1/2 - cup butter
        1 - small onion,finely chopped
        1 - lb. mushrooms,sliced







        Sauce

        1/4 - cup butter
        1/2 - cup chopped onion
        1/2 - cup chopped carrot
        2 - tbsp. chopped parsley
        1/2 - tsp. thyme
        1 - bay leaf
        1/4 - cup flour
        2 1/2 - cups beef bouillon
        1 - cup white wine
        1 - tbsp. tomato paste
        Salt and pepper


          Prepare sauce first.Melt butter in saucepan.Add onions,carrots,
        parsley,thyme and bay leaf.Cook over low heat,stirring constantly,
        until vegetables are soft.
          Remove from heat and stir in flour.Return to heat and cook,stirring
        constantly,until mixture begins to brown.Stir in bouillon and wine;
        simmer for 30 minutes.Add tomato paste and salt and pepper to taste.
          Prepare stuffing next.Melt 1/2 cup butter in large skillet.Saute
        onions until translucent.Add mushrooms.Cook over low heat until they
        turn dark.Cool.Preheat oven to 450 degrees.Rub filets with salt and
        pepper.Place in skillet over high heat with butter.Brown briefly on
        both sides.Flame with cognac.Roll puff pastry out to 1/4" thick.Cut
        into four equal squares reserving scraps for decoration.Place 1/4 of
        mushrooms on each square.Place filet on top of mushroom mixture.
        Bring edges together.Paint with egg white.Cut small leaves from pastry
        scraps;fasten to roll with egg white.Mix yolk and milk and brush
        completely.Place filets on cookie sheet.Bake 10 minutes.Reduce heat
        to 375 degrees.Bake 20 minutes more.Serve with warm sauce.Serves 4.


                                     STEAK AU VIN


        1 - tsp. olive oil
        Freshly ground pepper to taste
        2 - individual boneless strip steaks,1/2 to 3/4" thick
        or large hamburger patties
        2 to 4 - tbsp. butter
        2 - tbsp. finely chopped shallots
        1 1/2 - tsp. Worcestershire sauce
        2 1/2 - tsp. Dijon mustard
        1/2 - tsp. salt
        1/2 - cup burgundy wine
        2 - tbsp. brandy
        1 1/2 - tsp. chopped fresh parsley
        1 - tbsp. chopped chives


          Rub oil and pepper on both sides of steaks.Heat a heavy skillet
        over high heat.Sear steaks quickly on both sides for approximately






        30 seconds.Remove from pan.Reduce heat to medium and add butter.
        When butter melts,add shallots.Saute 2 minutes.Add Worcestershire,
        mustard and salt;return steaks to pan.Cook 2 minutes per side or
        until desired doneness.Remove meat and keep warm.
          Add wine and cook,uncovered,over high heat until reduced in half.
        Stir in brandy,parsley and chives.Simmer 1 to 2 minutes and serve
        sauce over steak.A nice way to PEP up a hamburger.Makes 2 servings.


                                  STUFFED FLANK STEAK


        1 3/4 - lb. flank steak

        Vegetable Filling

        2 - cups cold water
        1/2 - cup raw long grain white rice
        Salt
        Pepper
        2 - 10 oz. pkg. frozen chopped spinach,thawed
        Dried basil leaves
        1 - egg
        4 - large carrots,pared and finely shredded
        1 - onion,pared and sliced
        1 - carrot,pared and sliced
        1 - celery stalk,sliced
        1 1/2 - cups tomato juice
        2 - tbsp. flour
        1/4 - cup cold water
        1 - tbsp. chopped parsley


          With sharp knife,trim and discard excess fat from steak.Wipe steak
        with damp paper towel.Place on cutting board;with mallet,pound steak
        into a rectangle 12" wide x 14" long.Make vegetable filling:Bring 2
        cups water to boiling in medium saucepan.Add rice;simmer,tightly
        covered,just until tender,about 15 minutes.Drain well;turn into a
        medium bowl.Add 1/8 tsp. salt and dash pepper to well-drained spinach.
        With a spatula,spread into a flat layer,4" wide,across the center of
        the steak.
          Add 1/2 - tsp. salt,1/4 tsp. basil and the egg to rice;mix well.
        Spoon on top of spinach;then,with spatula,spread into an even layer.
        Add 1/3 tsp. salt,dash pepper and 1/4 tsp. basil to shredded carrot;
        mix well.Spoon over rice;pat evenly into place.
          Bring both sides of flank steak over the filling,overlapping
        slightly.Secure with toothpicks.Scatter sliced onion,carrot and celery
        in bottom of 8 qt. Dutch oven.Place rolled flank steak on top,seam
        side down.Pour tomato juice around bottom of the pan.
          Bring to boiling,reduce heat;simmer,covered,1 to 1 /2 hours or
        until meat is tender.Baste occasionally with pan drippings.With
        a wide spatula,remove the meat to a serving platter.Let stand 10
        minutes for easier carving.Meanwhile,stir flour into 1/4 cup cold
        water.Mix until smooth;pour into pan drippings.Cook,stirring,over
        medium heat until thickened,about 2 minutes.Strain,discarding






        vegetables.Before serving,spoon 1/2 cup sauce over meat;pass the
        rest.Sprinkle meat with chopped parsley.Makes 8 servings.






                                    STEAK WITH CRAB


        1 1/2 - lbs. sirloin tip,sliced 1/2" thick
        Unseasoned meat tenderizer
        3 - tbsp. butter
        1/4 - tsp. tarragon
        6 - oz. fresh,frozen or canned crab meat
        1/3 - cup dry white wine
        1 - avocado
        1/4 - cup sour cream
        1 - lemon,cut into wedges


          Cut meat into 4 serving-sized pieces.Rub meat tenderizer into both
        sides of meat.Heat 1 tbsp. of the butter in a large frying pan over
        medium-high heat.Add steaks.Sprinkle steaks with tarragon.Saute quickly
        until browned on one side,about 2 to 3 minutes,turn and brown other
        side,cooking to desired doneness.Remove to hot platter and keep warm.
          Add 1 more tbsp.butter to pan with crabmeat.Heat until hot through;
        spoon crab mixture over steaks.Add wine and remaining 1 tbsp. butter
        to pan drippings and heat;stirring until blended.Spoon over crab and
        steak.Peel and slice avocado.Garnish each steak with 2 to 3 slices.
        Spoon a sour cream dollop on each steak and garnish with lemon wedges.
        Serves 4.


                        BEEF FLANK STEAK WITH MUSHROOM STUFFING


        1/2 - tsp. salt
        1/4 - tsp. white pepper
        2 - lbs. flank steak
        1 - tsp. Dijon mustard


        STUFFING:

        2 - tbsp. vegetable oil
        1 - small onion,chopped
        1 - 4 oz. can mushroom pieces,drained,chopped
        1/4 - cup chopped parsley
        2 - tbsp. chopped chives
        1 - tbsp. tomato paste
        1/4 - cup dried bread crumbs
        1/4 - tsp. salt
        1/4 - tsp. pepper






        1 - tsp. paprika


        GRAVY:

        3 - strips bacon,cubed
        2 - small onions,finely chopped
        1 - cup hot beef broth
        1 - tsp. Dijon mustard
        2 - tbsp. tomato catsup


          Lightly salt and pepper steak on both sides.Spread one side with
        mustard.Prepare stuffing.Heat oil in frying pan.Add  onion,cook 3
        minutes until lightly browned.Add mushrooms;cook 5 minutes.Stir in
        parsley,chives,tomato paste and bread crumbs.Season with salt,pepper
        and paprika.
          Spread stuffing on mustard side of steak.Roll up jelly roll fashion
        and tie with thread or string.
          Prepare gravy.Cook bacon in Dutch oven or heavy casserole until
        partially done.Add meat roll;brown on all sides,approximately 10
        minutes.Add onions;saute 5 minutes.Pour in beef broth;cover Dutch
        oven.Simmer 1 hour.Remove meat to preheated platter.
          Season pan juices with mustard.Salt and pepper to taste,stir in
        catsup.Serve gravy separately.Yield:6 servings.


                                     BEEF BRISKET


        Brisket of beef
        Salt
        Pepper
        Bay leaf
        3 - onions,chopped
        1/2 - green pepper
        garlic to taste
        1 - can stewed tomatoes
        Peppercorns
        Sour salt or vinegar
        Brown sugar
        Wine,red or white


          Brown brisket in roasting pan in oven set @ 400 degrees.When
        browned,remove from oven;salt and pepper to taste.Add bay leaf
        and 2 onions.
          In another pot,saute remaining onion,green pepper and pressed
        garlic.Cook over low heat until glazed.Add tomato,peppercorns,
        vinegar or sour salt and sugar.Let simmer.Adjust the sweet-sour
        flavor to your taste.Add 1/2 cup of wine.
          Pour sauce over brisket.Cover tightly and roast in 250 to 300
        degree oven for about 3 hours or to suit size of roast.Do not
        open lid of roasting pan until ready to serve.








                                        TATAKI


        2 or 3 - New York strip steaks
        3/4 - cup soy sauce
        3/4 - cup sake
        1/2 - cup mirin
        2 - cups dashi


          Mix  together  soy sauce,sake,mirin and dashi.(Sake  and  Mirin
        wines
        can be bought in most liquor stores.Dashi,a base for Japanese soup
        stock,is available in most Oriental stores.)
          Bring to boil.Add steak and return to boil.Cook 3 to 5 minutes.Be
        careful not to overcook the meat;it should be rare on the inside.
        Remove steak,wrap in foil and refrigerate overnight.
          Continue boiling,cooking until liquid has reduced to a thick sauce.
        You can tell when it is done,because the sauce makes large,slow
        bubbles when it is ready.Be careful;otherwise the sauce will burn.
        Refrigerate overnight.
          To serve:Cut all fat from steaks.Slice in very thin slices.
        Arrange on a plate.Just before serving;pour 1 tsp. of reduced cooking
        sauce over meat.You can also garnish with a little chopped green
        onion.For an appetizer serving,allow 5 to 7 slices per person.Serves 6.


                              ORIENTAL STYLE BEEF KABOBS


        1/3 - cup soy sauce
        2 - tbsp. sugar
        2 - tbsp. water
        1 - tbsp. sherry extract
        2 - cloves garlic,minced
        1 - tsp. grated ginger root
        1 - boneless beef top sirloin steak,cut 1" thick(about 1 1/2 lbs.)
        8 - 1 x 1" cubes fresh pineapple
        1 - small green pepper,cut into 8 pieces


          Combine first 6 ingredients.Cut steak into 16 1" cubes;place in
        plastic bag.Pour marinade over beef,turning to coat.Tie bag securely
        and marinate in refrigerator 6 to 8 hours or overnight.
          Drain marinade into small saucepan.Cook slowly 5 minutes.Alternately
        thread 4 beef cubes,2 pineapple cubes and 2 green pepper pieces on each
        of 4 12" skewers.Place kabobs on grill over ash-covered coals so
        surface of meat is 3 to 4" from heat.Boil 15 to 20 minutes,depending
        on doneness desired(rare or medium),turning and brushing with marinade
        occasionally.Makes 4 servings.


                                  BROILED RIB STEAKS








        Beef rib steaks,cut 1 to 1/4" thick
        Salt and pepper


          Place steaks on grill over ash-covered coals.Broil at moderate
        temperature 15 to 20 minutes for rare;20 to 25 minutes for medium.
        When first sides are browned,turn and season with salt and pepper.
        Finish cooking second sides.Turn and season.Serve Bernaise Sauce
        with steaks,if desired.

        BERNAISE SAUCE:

        2 - tbsp. tarragon vinegar
        1 - tbsp. minced shallot
        1 - tsp. dried tarragon leaves
        Dash pepper
        2 - large egg yolks
        1/2 - cup melted butter,cooled


          Combine first 4 ingredients in small saucepan.Cook over high heat,
        stirring constantly,until mixture is reduced to about 2 tsp.,about
        2 minutes.Place shallot mixture and egg yolks in food processor bowl
        fitted with steel knife.With motor running,slowly pour in butter;
        process until blended.Yield:2/3 cup.


                                   HOT HUNAN HOAGIES


        2 - lbs. beef top round steak,cut 1" thick
        3 - cloves garlic,mashed
        1/2 - cup EACH:dry sherry and dark soy sauce
        1/4 - cup vegetable oil
        1 - tbsp. grated fresh ginger
        Relish
        8 - hoagie rolls

        RELISH:

        2 - tsp. vegetable oil
        1 - tsp. EACH:sesame oil and white wine vinegar
        1/2 - tsp. dark soy sauce
        1/4 - tsp. sugar
        1/8 - tsp. hot pepper sauce
        1/2 - cup EACH:sliced green onions,chopped mushrooms,chopped green
              pepper and chopped red pepper


        HOAGIES:

          Place steak in plastic bag or utility dish.Combine garlic,sherry,
        soy sauce,oil and ginger;pour over steak.Cover dish and marinate in
        refrigerator 4 to 8 hours,turning at least once.Meanwhile,prepare






        relish.Remove steak from marinade.Place on rack in broiler pan so
        surface of meat is 4" from heat;reserve marinade.Broil 16 to 20
        minutes,turning once and basting with reserved marinade.Let stand 5
        minutes.Meanwhile,split hoagie rolls and toast under broiler.Carve
        steak diagonally across grain into thin slices.Place beef in hoagie
        rolls;top with relish and serve.Makes 8 servings.

        RELISH:

          Combine vegetable oil,sesame oil,vinegar,soy sauce,sugar and hot
        pepper sauce.Add green onions,mushrooms and peppers.Let stand 30
        minutes.Yield:about 1 3/4 cups.


                               BEEF RAGOUT COUNTRY-STYLE


        2 - lbs. boneless beef chuck eye roast,cut in 1 1/4" cubes
        2 - tbsp. olive oil
        3 - large onions,each cut in 8 pieces
        4 - large cloves garlic,crushed
        1 - 28 oz. can tomatoes,drained and quartered
        5 - tbsp. chopped parsley,divided
        1 - tsp. dried thyme leaves
        1/4 - tsp. EACH:salt and pepper
        1 - cup red Burgundy wine
        1 - cup beef broth
        1/2 - lb. mushrooms,quartered
        1 - 6 oz. can pitted ripe olives,drained
        Hot cooked noodles
        Parsley


          Trim excess fat from beef cubes.Brown cubes in hot oil in Dutch
        oven over high heat(in 2 batches,if necessary).Add onions;brown
        lightly;add garlic.Stir in tomatoes,3 tbsp.parsley,thyme,salt and
        pepper.Add wine and beef broth to just cover;bring to boil.Reduce
        heat;cover and simmer 1 hour.
          Add mushrooms;cover and simmer 1 to 1 1/2 hours or until beef is
        tender.If desired,simmer,uncovered,last 10 minutes to reduce liquid.
        Add olives;heat through;stir in remaining parsley.Serve ragout with
        hot cooked noodles.Garnish with parsley.Makes 4 to 6 servings.


                                 BASIC OVEN MEATBALLS


        3 - beaten eggs
        3/4 - cup milk
        3 - cups soft bread crumbs(about 4 1/2 slices)
        1/2 - cup finely chopped onion
        2 - tsp. salt
        3 - lbs. ground beef








          In large mixing bowl,combine beaten eggs,milk,bread crumbs,
        chopped onion and salt;add meat and mix well.Shape into 6 dozen
        1" balls.Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4"
        baking pan.Bake @ 375 degrees 25 to 30 minutes.Remove from pan;
        cool.Repeat with remaining meatballs.
          Place cooled meatballs on cookie sheet;freeze firm.Using 24
        meatballs  per  package,wrap meatballs in  moisture  vapor  proof
        material.
        Seal and label.Makes 6 dozen.


                               SWEET AND SOUR MEATBALLS


        2 - lbs. ground beef
        1 - cup dry bread crumbs
        1 - pkg. onion soup mix
        3 - eggs,beaten

        Sauce:

        1 - bottle chili sauce
        1 - bottle water
        1 - cup brown sugar(not packed)
        1 - cup drained and cut sauerkraut
        1 - cup while cranberry sauce


          Combine meatball ingredients.Mix thoroughly.Shape into balls.
        Combine sauce ingredients.Simmer until well blended.Pour sauce
        over meatballs.Bake 2 hours @ 350 degrees,uncovered,in 7 x 11"
        baking pan.


                               SZECHWAN BEEF WITH GARLIC


        1 - lb. full cut round steak,partially frozen
        8 - dried hot red pepper pieces,cayenne or Japanese

        Marinade:

        1 - tbsp. dry vermouth
        2 - tbsp. soy sauce
        1 1/2 - tbsp. cornstarch
        1 - medium onion,sliced thinly
        1 - medium green pepper,sliced thinly

        Sauce:

        2 - tbsp. soy sauce
        1/4 - cup water
        1 1/2 - tbsp. cornstarch
        1 - tbsp. chili paste with garlic
        1 - tbsp. brown sugar






        1 - tsp. Worcestershire sauce
        2 - tbsp. dry vermouth
        2 - tsp. toasted sesame seeds
        4 - tbsp. peanut or vegetable oil
        3 - cups cooked rice


        Garnish: 3 green onions,chopped and 1/2 cup beer nuts


          Slice beef thin across grain.Mix marinade:add beef slices.Let
        stand at room temperature 20 minutes.Mix sauce ingredients in small
        bowl;set aside.Cut ends off hot red peppers;shake out seeds.Chop
        skins into small pieces.
          Heat large non-stick skillet over high heat.Add 2 tbsp. oil;swirl
        to coat pan.Add chopped hot red peppers;stir until pepper skins turn
        black.Remove blackened skins from oil.Add beef and marinade to hot
        oil.Stir-fry beef until beef loses red color and is browned and has
        a satiny sheen.Remove from pan into large bowl.
          Add 1 tbsp. oil to skillet and add onion.Stir-fry 1 to 1 1/2 minutes.
        Onion should be crisp-tender.Remove from pan to bowl with beef mixture.
          Add 1 tbsp. oil to skillet;stir-fry green pepper until bright green
        color,about 1 minute.Reduce heat to medium.Add beef-onion mixture from
        bowl along with sauce mixture;cook until sauce is thickened,about 3
        minutes.Remove to serving bowl.Sprinkle with chopped onion and beer
        nuts.Serve immediately with rice.Makes 4 servings.


                                  CHILI-CHEESE STEAKS


        2 - lbs. top round steak,cut 1" thick
        3 - tbsp. flour
        2 - tsp. salt
        2 - tsp. chili powder
        1/4 - tsp. pepper
        1/4 - cup shortening
        2 - cups chopped onions
        1 - 16 oz. can tomatoes
        1 - 4 oz. pkg. shredded Cheddar cheese(1 cup)
        Garnish:thin slices red and green bell peppers,parsley


          Preheat oven to 350 degrees.In cup,combine flour,salt,chili
        powder and pepper.Trim excess fat from top round steak.Cut into
        6 pieces.Place on cutting board;sprinkle with some of the flour
        mixture.With meat mallet,pound flour mixture into meat.Turn meat
        over and repeat on other side.
          In 10" skillet over medium high heat,cook meat in hot shortening
        until well browned on both sides.Remove to warm platter.In meat
        drippings,cook chopped onions until browned.Stir in remaining flour
        mixture.
          Spoon onion and flour mixture into large,shallow casserole.Arrange
        browned steaks on top.Add tomatoes and their liquid.Cover and bake
        1 1/2 hours or until meat is fork tender.Spoon off any fat drippings






        from casserole.Sprinkle top of steaks with shredded cheese.Heat 5
        minutes or until cheese is melted.Makes 6 servings.


                                 BLACKENED RED STEAKS


        1 1/2 - lbs. boneless sirloin beef steak,1 to 1 1/4" thick
        1/2 - tsp. fresh ground peppercorns
        1 - tsp. EACH:salt-free seasoning and garlic salt
        1 - tbsp. paprika
        2 - tbsp.unsalted butter or margarine
        2 - tbsp. dry red wine
        1/2 - cup beef broth
        1/4 - cup chili sauce
        2 - tsp. browned mustard

        Onion hairs:
        1 - cup small onion rings,sliced paper thin(about 3 small onions)
        1 - tsp. flour
        2 - tbsp. unsalted butter or margarine
        Garnish:watercress


          Wash and pat steak dry.Coat with pepper,salt-free seasoning and
        garlic salt.Spread paprika over all.Press firmly.Melt butter or
        margarine in large fry pan.Cook steak over high heat 3 minutes on
        each side to desired doneness.Will be dark and crusty.
          While steak is cooking,toss onion with flour.Cook a few at a
        time in hot butter or margarine about 1 minute,until brown and crisp.
        Keep warm.Remove steak from pan.Drain off any fat.Deglaze pan with
        wine.Add broth,chili sauce and mustard.Cook and stir to thicken,2 to
        3 minutes.Slice steak in thin diagonal slices,cross-grain.Spread red
        sauce over bottom of serving dish.Arrange steak,slices overlapping,
        over sauce.Spread onions on top.Garnish with watercress.Makes 4
        servings.


                            BEEF RHAPSODY IN BLUE EN CROUTE


        4 - 4 to 5 oz. beef fillets(1 to 1 1/2 lbs.)
        2 - tbsp. vegetable oil
        1/2 - tsp. seasoned salt
        1/8 - tsp. pepper
        1/4 - tsp. paprika
        4 - frozen puff pastry shells,thawed
        1 - egg,slightly beaten
        2 1/2 - tbsp. crumbled Blue cheese
        1 - tsp. butter
        1 - tsp. minced chives
        1 - clove garlic,minced
        1 - tsp. sesame seeds
        Garnish:parsley,green onions,turnips,carrots








          Cut 1 by 1/2" deep gash in top of each fillet.Brown fillets in
        oil,1 minute on each side.Drain.Sprinkle with salt,pepper and
        paprika.Set aside.
          On lightly floured board,roll each pastry out to 8" circle.
        Brush top of each circle with egg.Reserve remainder of egg.
          Mash cheese with butter,chives and garlic.Press mixture into
        gash in each fillet.Place a fillet in center of each pastry.
        Bring pastry up around meat and pinch together at top in an
        attractive manner.Place on ungreased baking sheet.Brush with
        reserved egg;sprinkle with sesame seeds.Bake @ 400 degrees 20
        minutes,until pastry is golden brown.Remove to platter and garnish
        with parsley,green onion,turnips and carrots cut in pretty shapes.
        Makes 4 servings.


                                   SWEDISH MEATBALLS


        1 1/2 - lbs. ground beef
        1/2 - lb. ground pork
        1/2 - lb. ground veal
        4 - slices bread
        3 - eggs
        1 - cup milk
        2 - tbsp. minced and sauted onions
        1 - tsp. brown sugar
        1 - tsp. pepper
        1 1/4 - tsp. salt
        1/4 - tsp. allspice
        Scant 1/2 - tsp. nutmeg


          Have meat mixture ground twice.Combine all ingredients except
        meat mixture in blender;blend well.Pour mixture over meat;mix
        well until smooth.Shape into medium-sized meatballs.(A small
        ice cream dipper may be used to keep uniform size.)Fry meatballs
        in butter until well browned (about a 15 minute procedure).Shake
        pan frequently to brown and keep meatballs round.Add about 1/2
        cup water and steam 15 minutes.May be baked in the oven instead of
        steamed.


                       SOUTHERN DIXIE VEAL,HAM AND CHEESE ROLLS


        3 - lbs. veal round streak,1/4" thick
        2 - cloves garlic,pressed
        12 - pieces ham,sliced thin
        12 - pieces cheese,sliced thin
        Flour for dredging
        2 - eggs,beaten
        3 - tbsp. milk
        1/2 - tsp.horseradish
        1 - cup bread crumbs






        1/4 - tsp. poultry seasoning
        1 - can condensed cream of mushroom soup
        2 - tbsp. white wine
        1/2 - cup milk
        Sprinkle of paprika


          Preheat oven to 350 degrees.Pound veal with garlic into 1/8" thick.
        Cut into 12 even pieces.Top each piece of veal with thin slice of ham.
        Top each with thin slice of cheese.Roll up veal pieces with ham and
        cheese inside.Secure with toothpicks,tie with thread.Dredge each roll
        with flour.
          Combine eggs,milk and horseradish.Roll each meat roll in this egg
        wash.Mix bread crumbs and poultry seasoning together.Roll each meat
        roll in the bread crumbs.Place seam side down in baking dish.
          Combine and bring to boil the mushroom soup,white wine and milk.Pour
        around meat rolls.Cover baking dish.
          Bake for 1 hour.Uncover and sprinkle with paprika.Bake another 10
        minutes or until crumbs are a golden brown.


                                JAPANESE BEEF STIR-FRY


        12 - oz. beef flank steak,partially frozen
        1 - tbsp. peanut or vegetable oil
        1 - large red bell pepper,cored,seeded and thinly sliced,about 1 1/4
            cups
        1 - small onion,thinly sliced,about 3/4 cup
        1 - tbsp. chopped fresh gingerroot or 1 tsp. ground ginger
        1 - clove garlic,crushed
        1/8 - tsp. crushed hot red pepper
        12 - oz. fresh Chinese pea pods or 2 - 6 oz. pkg. frozen,thawed
        1 - large head escarole,about 1 lb.,coarsely chopped,about 8 cups
        1 - tbsp. soy sauce
        1/2 - tsp. light brown sugar,firmly packed


          Using a sharp knife,held almost parallel to cutting surface,cut
        partially frozen flank steak into very thin slices.In 12" skillet
        over medium high heat,heat oil;add beef;cook 2 to 3 minutes,stirring
        frequently until browned.Using slotted spoon,remove meat to plate;
        keep warm.To drippings in skillet,add red bell pepper,onion,ginger,
        garlic and crushed red pepper.Cook about 4 minutes,stirring constantly
        until vegetables are crisp-tender.add pea pods,escarole,soy sauce and
        brown sugar.Cook about 1 minute,stirring constantly until pea pods
        are heated through and escarole is wilted.Stir beef into vegetables.
        Makes 4 servings.


                               SOUTHWEST MEATBALL SUPPER


        3 - tbsp. vegetable oil
        1 - medium-sized onion,diced,about 3/4 cup






        1 - tbsp. chili powder
        1 - lb. lean ground beef
        1/2 - cup fine dry bread crumbs
        1 - large egg
        1/2 - tsp. salt
        1 - 16 oz. jar mild taco sauce
        1 - large fresh,ripe tomato,cut into bite-size chunks,about 1 cup
        1 - small head iceberg lettuce,cored and shredded,about 4 cups
        1/4 - cup coarsely grated Monterey Jack cheese,optional
        1 - small ripe avocado,peeled,pitted and sliced,optional
        Fresh basil or cilantro sprigs,optional


          In 10" skillet,over medium high heat,heat 1 tbsp. oil;add onion
        and chili powder;cook about 5 minutes,stirring frequently until
        onion is tender and well coated with chili powder.Remove from heat;
        let cool slightly.Spoon onion into large bowl;wipe out skillet.Add
        ground beef,bread crumbs,egg and salt to onion in bowl;using
        hands or wooden spoon,blend well.Shape mixture into 1" balls.
        To skillet,add remaining 2 tbsp. oil;heat over medium high heat.Add
        meatballs;cook about 12 minutes until well browned on all sides and
        cooked through.Stir in taco sauce and tomato;bring to boil.Reduce
        heat to low;simmer 5 minutes to blend flavors.To serve: Arrange bed
        of shredded lettuce over platter.Spoon meatball mixture over lettuce;
        sprinkle with cheese,if desired.Garnish with avocado slices and basil
        spring,if desired;serve with taco chips.Makes 4 servings.


                                   LEMON PEPPER BEEF


        1 - lb. lean top or bottom round of beef,about 1" thick
        1 - large yellow bell pepper,cored,seeded,and cut into strips
        1 - large red bell pepper,cored,seeded,and cut into strips
        1 - bay leaf
        1/4 - cup dry red wine
        2 - tbsp. freshly squeezed lemon juice
        1/2 - tsp. salt
        Freshly ground pepper,to taste
        Fresh parsley sprigs,optional


          Place beef,bell peppers and bay leaf in large glass or ceramic
        baking dish.In small bowl,using fork,beat wine,lemon juice,salt
        and pepper to blend;pour over beef and peppers.Refrigerate,covered,
        at least 6 hours or overnight,turning beef and peppers occasionally.
        Heat broiler.Remove meat from marinade;place on broiler pan.Broil,
        about 4" from heat source 4 to 6 minutes.Turn beef;add peppers to
        pan;broil 3 to 4 minutes longer.Turn peppers over;broil 3 minutes
        longer until peppers are tender and beef is done to taste.To Serve:
        Using sharp heavy knife,cut beef into thin slices across the grain;
        arrange slices on serving platter.Spoon peppers around beef.Garnish
        with parsley,if desired.Makes 4 servings.