Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chunky Beef Fritters Categories: Beef Roast Meats Servings: 5 2 lb Cooked Unseasoned RoastBeef* 6 T Milk 1 T Unbleached All-purpose Flour 3 ea Large Eggs, Beaten 1 1/2 c Self-Rising Flour 4 t Salt 1/4 t Pepper * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. -------------------------------------------------------------------------- Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef With Caper Sauce Categories: Roast Beef Meats Servings: 12 4 lb Beef Eye Of Round Roast 1/2 c Cooking Oil 1/2 c Tomato Paste 1/4 c Imported Soy Sauce 1/4 c Red Wine Vinegar 2 T Crushed Rosemary 2 t Salt 1 x Pepper To Taste ---------------------------------GARNISHES--------------------------------- 1 x Caper sauce 1 x Paprika 1 x Tomato roses 1 x Green Onions 1 x Parsley 1 x Rye Bread Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Caper Sauce Categories: Beef Sauces Vegetables Servings: 12 1 c Mayonnaise 1/4 c Capers * 1/4 c Dairy Sour Cream 1 T Dijon-Style Mustard 1 T Horseradish 1 T White Vinegar 1/2 t Sugar * Chopped Dill Pickle can be substituted for Capers. -------------------------------------------------------------------------- Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or with any roast beef. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Easy Beef Roll-Ups Categories: Steak Beef Meats Servings: 4 2 lb Beef Round Steak * 1 1/2 lb Lean Beef Bacon 2 t Cooking Oil 1 ea Env. Onion Soup Mix 1 1/4 oz 2 c Water 2 t Cornstarch 1/2 c Water 1 x Parlsey 3 ea Cherry Tomatoes * Round Steak should be cut 1/2-inch thick. -------------------------------------------------------------------------- Trim separable fat from steak nd remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Deviled Swiss Steak Categories: Steak Beef Meats Servings: 10 3 lb Beef Round Steak * 2 t Dry Mustard 1 1/2 t Salt 1/4 t Pepper 2 T Cooking Oil 4 oz (1 cn) Sliced Mushrooms 1 T Worcestershire Sauce 1 x Carrot Curls Or Parsley * Round Steak should be cut 3/4 to 1-inch thick. -------------------------------------------------------------------------- Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Barbecued Beef Roll Categories: Steak Beef Meats Servings: 6 1 ea Full Cut Round Steak * 3/4 c Catsup 1/3 c Chil Sauce 1/4 c Brown Sugar 1/4 c Wine Vinegar 2 T Steak Sauce 1/2 t Cumin 1/2 t Chili Powder 1 t Meat Tenderizer 1/2 t Salt 1/2 t Pepper 3/4 c Shredded Cheddar Cheese 1/4 c Whole Kernal Corn 1/4 c Chopped Green Pepper 1/4 c Chopped Pitted Ripe Olives 1/2 c Unbleached All-purpose Flour 3 T Cooking Oil 1/4 c Water 1/4 c Shredded Cheddar Cheese 2 T Sliced Pitted Ripe Olives 3 ea Tomato Roses 1 x Green Pepper Slices * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. -------------------------------------------------------------------------- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Dutch Spiced Beef Categories: Steak Beef Meats Servings: 4 2 lb Beef Round Steak * 1/2 t Salt 1/8 t Pepper 6 T Butter 1 ea Large Spanish Onion ** 1 T Water 1 1/2 T Vinegar 1 t Prepared Mustard 1 ea Bay Leaf 2 ea Whole Cloves 4 ea Canned Spiced Onions 12 ea Strips Pimiento * Steak should be 3/4 inch thick. ** Onion should be thickly sliced. -------------------------------------------------------------------------- Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chil-Beer Brisket Of Beef Over Wild Rice Amadine Categories: Brisket Beef Meats Servings: 8 2 1/2 lb Fresh Beef Brisket 1/2 c Diced Onion 1 t Salt 1 t Pepper 1/4 t Garlic Powder 1 ea Bottle (12 Oz) Chili Sauce 1 ea Bottle (12 oz) Beer 1 x Wild Rice Amadine ---------------------------------GARNISHES--------------------------------- 2 ea Med. Ripe Tomatoes, Sliced 1 x Parsley Sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Wild Rice Amadine Categories: Brisket Beef Meats Vegetables Servings: 8 2 T Slivered almonds 1 1/2 T Chopped Green Pepper 1 T Chopped Onion 1 T Chopped Chives 1/3 c Margarine 2 2/3 c Hot Water 1 t Instant Beef Bouillon 4 1/2 oz (2 Pks) 5-minute Wild Rice Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Deli Brisket Bake Categories: Brisket Beef Meats Servings: 4 2 1/2 lb Beef Brisket 1/2 c Prepared Mustard 1/4 c Whole Mixed Pickling Spices 27 oz (1 cn) Sauerkraut 1/4 lb Grated Swiss Cheese Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Golden Harvest Beef Categories: Brisket Beef Meats Servings: 6 2 1/2 lb Beef Brisket 2 T Cooking Fat 2 ea Small Onions * 1 c Brown Sugar, Packed 1/4 t Salt 1/4 t Pepper 1 qt Boiling Water 29 oz (1 cn) Yams, Drained 6 ea Carrots, Pared and Slivered 2 ea Med. Tart Apples, Sliced 3 ea Lg. White Potatoes ** 1/2 c Sugar 1/4 c Catsup 1 T Cornstarch 1/2 T Dry Mustard 11 oz (1 cn) Mandarin Orange Segs. * Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. -------------------------------------------------------------------------- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan. Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pot 'n Cot Roast Categories: Roast Beef Meats Fruits Servings: 8 5 lb Chuck Arm Pot Roast 30 oz (1 Cn) Apricots * 2 t Instant Minced Onion 1 t Marjoram 1 t Basil 1/4 t Pepper 1/3 c Cream or Cooking Sherry 1 t Salt * Apricots may either be halves or whole canned apricots. -------------------------------------------------------------------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef With Hot Sauce Categories: Roast Beef Meats Sauces Servings: 8 3 lb Beef Chuck Roast 1/2 c Chopped onion 1/2 c Chopped Celery 1/2 c Chopped Green Pepper 1 x Water 1 1/2 c Catsup 3 T Hot Taco Sauce 2 T Brown Sugar 2 T Vinegar 2 ea Cloves Garlic, Minced 1 ea Bay Leaf 1 t Salt 1 t Dry Mustard 1 t Chili Powder 8 ea Hamburger Buns Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Juice Roast Categories: Roast Beef Meats Servings: 6 4 lb Boneless Beef Chuck Roast 2 ea Med. Onions, Sliced 2 T Butter or Shortening 1 c Apple Juice 1 T Catsup 1 t Salt 1/4 t Pepper 1/4 t Thyme Leaves 1/4 t Prepared Mustard 1/8 t Basil Leaves 3 ea Large Sweet Potatoes * 1 x Lemon Juice ---------------------------------GARNISHES--------------------------------- 1 x Chopped Parsley OR 1 x Apple Rings And Parsley 1 x Gravy * Sweet potatoes should be pared and cut into pieces. -------------------------------------------------------------------------- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Succulent Sour Cream Pot-Roast Categories: Beef Meats Servings: 6 5 lb Bonless Rolled Chuck Roast 2 T Unbleached Flour 1 T Cooking Oil 1/2 t Salt 1/4 t Pepper 3/4 c Water 1 ea Clove Garlic, Pressed 2 ea Small Onions, Chopped 1/2 c Tomato Sauce 1 ea Bay Leaf 1/8 t Thyme Leaves 1/2 lb Fresh Mushrooms, Sliced 2 T Butter 1 c Dairy Sour Cream 1 x Hot Buttered Noodles 1 x Paprika Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fruited Beef Curry Casserole Categories: Beef Meats Fruits Servings: 8 2 lb Lean Ground Beef 1 ea Lg. Onion, Chopped 1 ea Med. Green Pepper, Chopped 2 T Cooking Oil 1 ea Slice Whole Wheat Bread 1 c Milk 2 ea Large Eggs 1 ea Lg. Apple, Chopped 1 c Chopped Dried Apricots 2 T Curry Powder 1 t Salt 1/2 t Pepper 1 x Curry Condiments Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes. Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef Baked In A Barrel Categories: Beef Meats Fruits Servings: 6 2 lb Ground Beef Chuck 2 ea Large Pineapples 2 ea Med Onions, Chopped 3 ea Cloves Garlic, Minced 2 T Cooking Fat or Oil 1 t Salt 1 t Ground Ginger 1/2 t Seasoned Salt 1/4 t Freshly Ground Pepper 1/2 c Coffee Brandy 1 c Diced Fresh Pineapple 1 c Canned Mandarine Orange Segs 1/4 c Madarine Liqueur 18 ea Fresh Mushrooms 3 T Butter 18 ea Strips Of Pimiento 3 c Cooked Rice Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hacienda Hamburger Categories: Beef Meats Servings: 6 2 lb Ground Beef 2 T Cooking Oil 1 1/2 c Chopped Celery 1/2 c Chopped Onion 6 oz (1 cn) Tomato Paste 2 1/4 c (3 cns) Water 2 c Uncooked Noodles 1 c Diced American Cheese 1 c Sliced Ripe Olives 2 t Salt 1/2 t Pepper Brown meat in oil in electric skillet or large frying-pan. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, abotu 30 minutes. NOTE: This is just as good on the second day. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Italian Meatballs In A Basket Categories: Hamburger Beef Meats Servings: 8 2 lb Ground Beef Chuck 2 T Margarine 1 ea Med. Green Pepper, Chopped 1 ea Med. Onion, Chopped 16 oz (1 cn) Stewed Tomatoes 1/2 t Basil 1/4 t Thyme 2 T Unbleached Flour 1 x Ital. Bread Basket ---------------------------------GARNISHES--------------------------------- 1 x Green peppr rings 1 x Cherry Tomatoes Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mariachi Beefballs And Rice Categories: Beef Meats Servings: 6 2 lb Ground Beef 1 c Crushed Corn Chips 1/2 c Milk 1 ea Large Egg, Slightly Beaten 2 t Salt 2 1/2 T Unbleached Flour 2 T Butter or Margarine 2 c Sliced Onion 1 ea Clove Garlic, Crushed 1 t Chili Powder 1/4 t Powdered Cumin 19 oz (1 cn) Tomatoes, Undrained 4 oz (1 cn) Green Chilies,Drained 1/2 c Sliced Ripe Olives 1 x Mexican Rice In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. Mexican Rice: 1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese, 4 Oz (1 cn) Chopped Green cut into stripes Chilies 1/4 Cup Grated Parmesan 3 Cups Cooked Seasoned Rice Cheese Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Mexican Meatloaf Categories: Hamburger Beef Meats Servings: 8 2 lb Ground Beef Chuck 8 oz (1 cn) Tomato Sauce 1/2 c Taco Seasoning Mix * PLUS 2 T Taco Seasoning Mix * 1/3 c Chopped Green Pepper 1/3 c Finely Chopped Onion 1 1/2 ea Slices White Bread ** 1 ea Large Egg, Slightly Beaten 2 c Shredded Cheddar Cheese 1/2 c Sour Cream 1 x Cheddar Cheese Slices ---------------------------------GARNISHES--------------------------------- 1 x Avocado Slices 1 x Cherry Tomatoes * Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons. ** Tear bread slices into fresh bread crumbs. -------------------------------------------------------------------------- Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Saucy Beef Taco Pizza Categories: Beef Meats Servings: 4 2 lb Ground Beef Round 1 ea Med. Onion, Chopped 16 oz Taco Sauce, Mild or Hot 4 oz (1 cn) Mild Green Chilies * 1/2 c Sliced Ripe Olives 8 oz (1 cn) Refrigerated Rolls ** 1 1/2 c Crushed Corn Chips 1 c Dairy Sour Cream 1 c Shredded Monterey JackCheese 1/2 c Shredded Cheddar Cheese 1 x Sliced Olives (Optional) 1 x Sliced Mushrooms (Optional) 1 c Shredded Lettuce 1 ea Med. Avocado *** 1 ea Med Tomato, Diced * Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced. -------------------------------------------------------------------------- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef Pita, Greek Style Categories: Beef Meats Servings: 12 2 lb Ground Beef 1 ea Med. Onion, Chopped 4 ea Small Cloves Garlic, Minced 1/2 lb Fresh Mushrooms, Sliced 1 ea Bay Leaf 1 1/4 t Salt 1/2 t Chil Powder 1/2 t Cumin Powder 1/4 t Cinnamon 8 oz (1 cn) Tomato Sauce 1/3 c Burgundy Or Rose Wine 1 ea Large Egg 8 oz (1 pk) Cream Cheese,Softened 1 c Creamed Cottage Cheese 1/2 c Crumbled Feta Cheese 1/2 c Unsalted Butter, Melted * 8 oz (1/2 Pk) Phyllo Leaves ** 1/4 c Dry Bread Crumbs ---------------------------------GARNISHES--------------------------------- 1 x Parlsey Sprigs 12 ea Cherry Tomatoes 1 x Fresh Fruit Kabobs (opt.) * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. -------------------------------------------------------------------------- Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Savory Braised Short Ribs Categories: Beef Meats Servings: 6 4 lb Beef Chuck Shrot Ribs * 10 1/2 oz (1 cn) Condensed Beef Broth 1 c Coarsely Chopped Onion 1 c Water 4 ea Whole Peppercorns 2 t Worcestershire Sauce 1 ea Clove Garlic, Crushed 1/2 t Dried Majorum Leaves 1 x Horseradish Sauce 3 T Unbleached Flour 1/2 c Water ---------------------------------GARNISHES--------------------------------- 1 x Tomato Wedges 1 x Sprigs Parsley * Ribs should be cut into serving-size peieces. -------------------------------------------------------------------------- Trim any excess fat from short ribs. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat. Pour off drippings. Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep warm. Skim fat from cooking liquid. Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: English Sweet And Sour Ribs Categories: Ribs Beef Meats Servings: 5 3 lb Chuck Short Ribs * 3/4 c Unbleached All-purpose Flour 2 t Seasoned Salt 1 t Pepper 1/2 c Cooking Oil 2 c Sliced Onion 1 1/2 c Hot Water 8 ea Heaping T Dark Brown Sugar 1/3 c Catsup 1/4 c Red Wine Vinegar 2 ea Cloves Garlic, Minced 2 ea Large Bay Leaves * Short ribs should be meaty and cut in the English cut. -------------------------------------------------------------------------- Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving. -----------------------------------------------------------------------------