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Raisin Lamb Curry

Raisin Lamb Curry image
Parent ID

1 T. curry powder
1 can (14 oz.) chicken broth
1 T. butter
1 tsp. garlic salt
1 med. onion, sliced
1 1/2 T. cornstarch
2 med. stalks celery, sliced
2/3 c. seedless raisins
1 1/2 lbs. boneless lean lamb
2 T. water

Stir curry, butter, onion and celery together in saucepan. Cover and cook over moderate heat a few minutes until vegetables are wilted. Add lamb cut in small cubes, broth and salt. Cover tightly, simmer until meat is tender (1 to 1 1/2 hours). Add raisins and cornstarch blended with water. Cook slowly 15 minutes longer. Serve with plain or Persian rice.

Lamb Riblets

Lamb Riblets image
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2 lbs. lamb riblets
1 1/2 tsp. curry powder
1/2 c. soy sauce
1/2 tsp. garlic salt

Pour marinade over 2 pounds lamb riblets. Marinate at least one hour. Bake at 350 degrees for one hour until brown; turn in marinade once or twice while baking. This marinade with 2 tablespoons salad oil added is excellent for lamb or beef shish kebab or chuck steak cooked on an outside charcoal grill. The longer the marinating, the more tender the meat.

Baked Chicken and Ham

Baked Chicken and Ham image
Parent ID

4-6 chicken breasts
4-6 slices ham
1/3 c. flour
2 tsp. salt
2 tsp. paprika
1/4 c. butter
1 tsp. savory
Celery leaves, minced
1 c. mushrooms, sliced
1/2 c. sauterne or dry sherry
1 c. sour cream

Combine flour, salt, paprika. Coat chicken pieces separately with seasoned flour in paper bag. Brown floured chicken in skillet, reserving butter. Place in a casserole the ham, sprinkle with savory and celery leaves, add chicken and mushrooms. Stir wine into hot skillet and add flour from the bag, sour cream. Heat and stir, pour over chicken. Cover with foil and bake at 350° for 2 hours.

Continental Meat Ball Pie

Continental Meat Ball Pie image
Parent ID

1 1/2 lbs ground beef, seasoned to taste
1 can (6 oz.) tomato paste
1-2 sm. carrots, pared and cut in 1 inch pieces
3 T. flour
3 T. salad oil
1 pkg. frozen green peas and pearl onions
1/2 lb. link sausage, sliced in 3/4 inch pieces
Piecrust
3 c. water
1 egg, slightly beaten
1 envelope spaghetti sauce mix

Roll hamburg into balls and then in flour to coat. Brown in oil. Push to one side and add sausage and brown lightly. Stir 2 1/2 cups water, spaghetti sauce mix and tomato paste into pan with meat. Cover and simmer 15 minutes. Cook carrots in 1 cup water (salted) , adding peas and pearl onions when almost done. Add to meat mixture being sure there is 1/2 cup liquid to add. Spoon mixture into 12 cups baking dish. Prepare pie crust. Roll into 15x12 inch rectangle and cut nine or more 1 inch strips. Save three strips for rim of pie. Weave remainder over pie to make lattice top. Cover rim with remaining strips and press down lightly all around. Brush with beaten egg. Bake in hot oven (425 degrees) for 30 minutes or until pastry is golden and filling bubbles up. Serves 6 to 8.

Isy's Moist Meat Loaf

Isy's Moist Meat Loaf image
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1 lb. lean ground beef
Salt and pepper
3/4 herb stuffing mix
thyme and oregano-a pinch
1 T. chopped onion
3/4 c. applesauce
1 egg, slightly beaten

Mix well, put into small bread tin, bake at 375° for an hour. The applesauce is what makes this special. Good served
cold.

"What is patriotism but the love of the good things we ate in our childhood?"
Lin Yutang

Beef Tesseron

Beef Tesseron image
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2 lbs. top sirloin, sliced thin
10 mushrooms, sliced
1 clove garlic, sliced
2 T. butter
1/2 green pepper, sliced
2 T. olive oil
Salt as desired
1/2 onion, sliced thin
1/2 c. wine

Heat butter and olive oil in pan. Add onion and cook till translucent (keep moving so will not stick). Add mushrooms, garlic, pepper. Cook only until green pepper becomes darker. Remove to a plate, leaving oil in pan. Place meat, sliced thin and rubbed with garlic, in pan and cook as desired. Add salt to taste. Add wine and cooked vegetables. Serve on a platter, garnish with tomatoes, parsley, and rice. Serves 4.

Beef en Daube

Beef en Daube image
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2 lbs. boneless lean stew beef, cut into 2 inch cubes
2 bay leaves
1/2 tsp. thyme
1 1/2 c. Burgundy wine
1/2 T. tarragon leaves
1 onion, cut in half and studded with 2 cloves
1 tsp. pepper
4 med. potatoes, peeled and quartered
1 clove garlic, cut in half
1 T. vinegar
3 T. flour
1 T. salad oil
1 tsp. salt

Place meat in a large bowl. Add wine, onion, garlic, vinegar, oil, bay leaves, thyme, tarragon, and 1/2 teaspoon pepper. Cover bowl and refrigerate overnight. Drain meat, reserving 1/2 c. liquid. In a slow cooker, combine meat, potatoes, flour, reserved marinating liquid, salt, and 1/2 teaspoon pepper. Cook in a slow cooker set at the simmer, covered, for 5 hours, or cook, covered, in a heavy casserole in a 250° oven for 5 hours. Serves 4-6.

Nan's Zesty Barbequed Beef

Nan's Zesty Barbequed Beef image
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2 jars Del Monte chili sauce 2 T. brown sugar 2 T. prepared mustard 1/2 tsp. Tabasco 1 c. carrots, chopped 1 lg. green pepper, sliced thinly 2 c. cooked beef, thinly sliced Shredded cabbage 12 buns Combine in large saucepan chili sauce, seasonings, carrots, pepper. Cover tightly and cook on low heat for 10 minutes stirring occasionally. Add beef and continue cooking and stirring for 15-20 minutes. Serve 1/2 c. barbeque per bun with cabbage.

Kima

Kima image
Parent ID

1 lb. ground beef
Dash chili powder
1 C. chopped onions
Dash garlic salt
3 T. butter
2 tomatoes, cut up
1 T. curry powder
1 pkg. frozen green beans

Cook onion in butter until golden. Add meat and cook a few minutes; add other ingredients. Cover. simmer 25 minutes. Serve with rice. Serves 4 to 6.

Pork Chops and Vermouth

Pork Chops and Vermouth image
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4 (1 inch thick) pork chops 4 T. catsup 4 slices onion 4 slices tomato Worcestershire sauce Salt Mustard (dry) Pepper Paprika 5 oz. dry vermouth Place pork chops in greased baking dish. Season chops. On each place 1 T. catsup, 1 slice of onion and 1 slice of tomato. Sprinkle with Worcestershire sauce, mustard and paprika. Cover. Bake 1 hour at 375 degrees. Uncover. Bake 1/2 hour longer at 375 degrees.