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Mian Dish And Meat Page

More Main Dishes and Meat

1 lb Lean Ground Beef
1/2 c. Onion, Chopped
8 oz Whole Kernel Corn
8 oz Tomato Sauce
1/4 c. Ripe Olives, Pitted, Halved
2 c. (4 oz.) Noodles, Uncooked
2 c. Water
1 tsp Oregano Leaves
1/2 tsp Salt
1/4 tsp Pepper
1 c. Cheddar Cheese, Shredded

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients.

Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot.

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1 lb Bacon
1 can Green Chili, chopped
1 c Grated cheese
1 1/2 c. Milk
1 c. Bisquick
6 oz. Sour cream
3 Eggs
Salt & Pepper to taste

Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min)

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1 lb Dry Lima Beans
6 c. Water
4 Slices Bacon
2 lb Round Steak, cut in 1 inch strips
18 oz (1 can) Tomato Juice
1 Tbsp Packed Brown Sugar
1/2 tsp. Salt
1 tsp. Dry Mustard
1/2 tsp. Black Pepper

Rinse beans, add 6 cups of water. Bring to a boil, simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven until tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste.

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1 tsp. Minced Garlic
1/2 tsp. Onion Powder
1/2 tsp. Ground Cumin
1/4 c. Melted Butter
1/2 lb Medium Shrimp
1 lb Boneless Chicken Breast

Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade.

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1 Tbsp. vegetable oil
1 lb. boneless chicken, cubed
1 (15 oz) can Manwich, BBQ Sloppy Joe Sauce
2 (12 inch) prebaked pizza crusts
2 c. Mozzarella cheese, shredded
1/2 c. red bell peppers
1/2 c. green bell peppers
1/2 c. yellow bell peppers
1 c. sliced mushrooms

In skillet, heat oil and cook chicken until it turns white, about 5 minutes. Drain. Pour 1/2 can sauce over the chicken and simmer for 5 minutes. Brush remaining sauce evenly over prebaked pizza crusts. Spoon chicken mixture onto each pizza and sprinkle with cheese. Top with peppers and mushrooms. Bake at 375ø for 10 minutes or until cheese is melted.

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1 1/2 lb Lean Ground Beef
1/2 Cup of Dry Bread Crumbs
1 Egg
1 c. Milk
1/4 c. Onion, Chopped
1 Tbsp Worcestershire Sauce
1 tsp. Salt
1/2 tsp. Mustard, Dry
1/4 tsp. Pepper
1/4 tsp. Sage
1/8 tsp. Garlic Powder
1/2 c. catsup

Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter.

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2 lb Ground Beef
1 c. Crushed Corn Chips
1/2 c. Milk
Large Egg, Slightly Beaten
2 tsp. Salt
2 1/2 Tbsp Unbleached Flour
2 Tbsp Butter or Margarine
2 c. Sliced Onion
1 Clove Garlic, Crushed
1 tsp. Chili Powder
1/4 tsp. Powdered Cumin
19 oz (1 can) Tomatoes, Undrained
4 oz (1 can) Green Chilies, Drained
1/2 c. Sliced Ripe Olives
Mexican Rice (see recipes below)

In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 tsp. 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 tsp. 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.

2 lb Cooked Unseasoned RoastBeef, cut into 1/2 to 1-inch pieces
6 Tbsp Milk
1 Tbsp Flour
3 Large Eggs, Beaten
1 1/2 c. Self-Rising Flour
4 tsp. Salt
1/4 tsp. Pepper

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.

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10 lb Round, Cut Into Strips
1 c. Flour
Oil To Brown Meat
5 c. Water
3 c. Catsup
1 1/4 c. Brown Sugar, Firmly Packed
1 1/4 c. Red Wine Vinegar
5 Tbsp Worcestershire Sauce
5 Med Onions, Chopped
Salt And Pepper To Taste

Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally.

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4 lb Beef Chuck Shrot Ribs, cut into serving-size peieces
10 1/2 oz (1 can) Condensed Beef Broth
1 c. Coarsely Chopped Onion
1 c. Water
4 Whole Peppercorns
2 tsp. Worcestershire Sauce
1 Clove Garlic, Crushed
1/2 tsp. Dried Majorum Leaves
Horseradish Sauce
3 Tbsp. Unbleached Flour
1/2 c. Water

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.

2 Tbsp Vegetable Oil
1 lb Sirloin Steak, Boneless, cut into thin stir fry strips
1/2 c. Carrots, Frozen, Sliced
1 envelope Soup Mix, (Beefy Mushroom, Onion or Onion-Mushroom)
1 c. Water
2 Tbsp Soy Sauce
2 Tbsp Ketchup
1/2 tsp. Garlic Powder
1/4 tsp. Ginger, Ground
8 oz Bamboo Shoots, Drained
6 oz Snow Peas, Frozen, Thawed
Rice, Hot Cooked

In a large skillet, heat oil and brown beef, in two batches, over medium-high heat. Remove beef. Add carrots, then beefy mushroom recipe soup mix blended with water, soy sauce, ketchup, garlic powder and ginger. Bring to a boil, then simmer, stirring occasionally, 5 minutes or until carrots are crisp-tender. Add beef, bamboo shoots and snow peas, simmer 3 minutes or until heated through. To serve, arrange beef mixture over hot rice.

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3 lb Beef Chuck Roast
1/2 c. Chopped onion
1/2 c. Chopped Celery
1/2 c. Chopped Green Pepper
Water
1 1/2 c. Catsup
3 Tbsp Hot Taco Sauce
2 Tbsp Brown Sugar
2 Tbsp Vinegar
2 Cloves Garlic, Minced
1 Bay Leaf
1 tsp. Salt
1 tsp. Dry Mustard
1 tsp. Chili Powder
8 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.

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6 8-10oz redfish fillets, cut about 1/2 inch thick
3/4 lb Unsalted butter, melted

2 Lemons, quartered
8 New red potatoes
4 Small ears fresh corn
4 Small yellow onions
1 c. Salt
1/2 c. red pepper
1/2 c. white pepper
1/2 c. black pepper
12 Live blue crabs

Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes.

Turn off the heat and let sit, covered, for 10 minutes more.

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3 lb. chicken, cut up
1 c. onion, finely chopped
1 c. green pepper, finely chopped
3/4 c. celery, finely chopped
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. Tabasco sauce
7 c. chicken stock
1 can crab meat
1 tsp. minced garlic
Garlic Powder
Salt
Tabasco sauce
Hot cooked rice

Remove excess fat from chicken. Rub a generous amount of salt, garlic powder and Tabasco sauce on both sides, let stand at room temperature. In a medium bowl combine onion, celery and green pepper. Combine flour salt, garlic powder in a bag. Add chicken and shake until well coated. Reserve 1/2 c. of flour mixture. In a large skillet, non-stick type, heat 1 1/2 inches of oil until very hot. Fry chicken until crust is brown on both sides and chicken is done. Drain on paper towels. Pour hot oil into measuring cup, leaving brown particles in pan. Scrape pan to loosen particles, and return 1/2 c. oil to pan. On high heat using a whisk, stir in the reserved 1/2 c. flour whisking constantly until mixture is dark red-brown, about 3-4 minutes. Do not let scorch. Remove from heat and add the reserved vegetable mixture and 1 tsp. Tabasco, stirring constantly until the mixture stops getting darker. Return pan to low heat, cook until vegetables are soft, stirring and scraping pan bottom well. Meanwhile place stock in a sauce pan, bring to a boil. Add mixture to the stock slowly by spoonfuls stirring until dissolved. Return to a boil, stirring often. Reduce and simmer, stir in crabmeat and minced garlic. Simmer uncovered for about 45 minutes. While gumbo is simmering, debone cooked chicken and dice meat into bite size pieces. Add chicken to gumbo. Salt and pepper to taste. To serve, put rice in a soup bowl and cover with gumbo. 

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Salt to taste
Dash Ground red cayenne pepper
4 Slices liver 1/2 - 3/4 inch thick
Oleo (margarine)
1 c. Shallots, chopped
1 c. Dry white wine
1 Tbsp Creole or poupon mustard

Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. 

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6 Thick pork chops
Salt & red cayenne pepper
1 1/2 c. Dry white wine
1 c. Bell pepper, chopped
1 c. Onions, chopped
1 Clove garlic, chopped
3 Tbsp Soy sauce
1 can Pinapple chunks (15 oz.)

Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice.

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1 c. tomato juice
1 Tbsp. dry skim milk
1/4 tsp. Worcestershire sauce
1/4 c. water
1 Tbsp. onion flakes

Combine ingredients. Cover over low heat (do not boil).

1 lb. ground beef
1/2 c. seasoned bread crumbs
2 eggs, slightly beaten
1 can Manwich Sloppy Joe Sauce
1/2 c. water
8 hoagie type buns
1 c. Mozzarella cheese, shredded

Combine ground beef, bread crumbs and eggs with 1/2 c. Manwich. Form into meatballs. Arrange meatballs in a shallow baking dish. Bake at 450ø for 15 minutes, drain excess fat. In a small bowl, mix remaining manwich sauce with water. Pour mixture over meatballs, bake an additional 15 minutes. Turn and baste once during baking. Arrange meatballs on hoagie buns and top with cheese. Broil sandwiches until cheese melts.

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1 lb. chicken fillets
1 (1 lb. 12 oz) can crushed tomatoes
1 c. water
2 green bell peppers
1 onion, medium
1 pkg. dry Italian salad mix
1/2 lb. Thin Spaghetti
2 tsp. Olive Oil

Cut peppers and onions into slices. Place oil in a large frying pan and add peppers and onions, cook on medium heat until vegetables are tender, not browning onions. Add tomatoes and water, simmer for 1/2 hour. Cut chicken into bite sized pieces and add chicken and salad mix to vegetables. Cover and simmer for 30 minutes or until chicken is done. Break spaghetti in half and cook according to the directions on box. To serve, cover plate with spaghetti and top with mixture.

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10 oz Frozen chopped broccoli
8 oz Cheddar cheese, shredded
1 1/2 c. Chicken, cooked, cut-up
2/3 c. Onion, chopped
1 1/3 c. Milk
3 Eggs
3/4 c. Bisquick
1/2 tsp Salt
1/4 tsp Pepper
1 1/2 qt Round or 1 qt. square casserole dish

Heat oven to 400. Grease pie plate, 10x1 1/2". Rinse broccoli in cold water to thaw; drain thoroughly. Mix broccoli, 1 1/3 c. of the cheese, the chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30-35 min. or til knife inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer or just til cheese is melted. Cool 5 minutes

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2 fryers, cut in pieces
1/2 c. chopped onion
1/4 c. chopped celery
2 Tbsp. chopped celery leaves
1 clove garlic, minced
1/4 c. flour
2 c. chicken broth
1 tsp. sugar
1 tsp. salt
1/8 tsp. black pepper
1/2 tsp. basil leaves
1 bay leaf
1/4 c. chopped parsley
Basil Dumplings (see below)
2 pkgs. (10 oz. each) frozen green peas, thawed

Place chicken pieces into an electric cooker, add onion, celery, celery leaves and garlic. Sprinkle with flour and mix well. Add salt, sugar, pepper, basil, bay leaf, and parsley. Cover and cook over low heat for 8 to 10 hours. Stir peas in mixture, cover and cook on high for an additional 45 minutes. Right before cooking time is finished, make dumplings. Drop dumplings into mixture. Cover and cook on high for 15 minutes or until done. Do not remove cover during 15 minutes of cooking time.

1 lb. chicken breast, cubed
1/2 c. Miracle Whip
1 pkg. frozen, broccoli, thawed and drained
1/2 Velveeta Cheese Spread

Cook chicken in a large skillet in Miracle Whip for about 6 to 8 minutes or until thoroughly cooked. Stir in cheese. Cook for about 2 minutes or until thoroughly heated. Serve over rice.

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2 lbs Round Steak, Cut About 1-Inch Thick
2 Large Eggs
2 Tbsp Milk
1/4 Cup Unbleached Flour
Salt And Pepper To Taste
2 Tbsp Butter Or Margarine
1 Recipe Cream Gravy (See below)

Cut the steak crosswise into 4 serving pieces. Place one piece between two sheets of plastic wrap then using a rolling pin or meat pounder, pound to a 1/4-inch thickness. Repeat with the remaining pieces. In a pie plate, beat the milk and eggs together, in a second pie plate combine the flour and the seasonings together.

Dip each piece of steak first into the egg mixture then into the flour mixture, coating completely. Shake gently to remove the excess flour mixture. Melt the butter in a 12-inch skillet, using medium heat, fry the steaks, two at a time, about 5 minutes on a side or until golden brown on each side. Serve with biscuits and cream gravy.

1 pkg. Lipton Pasta & Sauce, Chicken Primavera
2 c. cooked chicken, cut up
1 (10 oz) pkg. cut green beans, thawed
1 (4 1/2 oz) jar sliced mushrooms, drained

Prepare Lipton Pasta & Sauce according to package directions. Stir in chicken, beans and mushrooms. Cook for an additional two minutes.

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1 pkg. Lipton Rice & Sauce, Chicken Flavor
2 c. water
1 Tbsp. butter
1 Tbsp. olive oil
1 lb. chicken breasts, boneless, cubed
1 large zucchini, cubed
1/2 tsp. basil, crushed
2/3 c. mozzarella cheese, shredded
1 red bell pepper, sliced

Prepare Lipton mix with water and butter according to package directions. In a nonstick skillet, heat oil over medium high heat and brown chicken, stirring occasionally until chicken is done. Remove from skillet. In same skillet cook zucchini, red pepper and basil over medium heat until vegetables are crisp and tender. In casserole dish place 1/2 of the lipton mixture, chicken, vegetables and cheese, repeat layer. Bake uncovered at 375 degrees for 10 minutes or until cheese melts. 

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1/2 lb. lean ground beef
1/2 c. onion, chopped
1/2 c. green pepper, chopped
2 tsp. chili powder
1 clove garlic, minced
1/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. celery seed
1 can whole corn, drained
3 drops hot pepper sauce
1 (8 oz) can tomato sauce
1/2 can refried beans
Tortilla Chips

Crumble ground beef in a 1 1/2 quart saucepan. Add onions, garlic and green pepper. Cover and cook in a microwave on high for about 6 minutes, stirring twice. Drain off fat and liquid. Stir in seasoning, corn, hot pepper sauce, tomato sauce and refried beans. Cover and cook for an additional 5 minutes. 

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2 - 16 oz Frozen Lobster Tails 
1/2 c. Water
1/4 c. Butter Or Margaine
1 Tbsp. Lemon Juice
1/2 tsp. Finely Shredded Orange Peel
1/8 tsp. Salt
Dash Ground Ginger
Dash Paprika

Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once.

The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes.

Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well.

Drizzle lobster tails with butter mixture.

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1/2 c. Real Lemon
1 tsp. ginger
1 tsp. tarragon leaves
1/2 c. orange juice
6 cloves garlic, finely chopped
salt & pepper to taste
2 Tbsp. vegetable oil
6 boneless, chicken breasts

Combine all ingredients in a large bowl, except chicken. Pour over chicken. Cover, marinate in refrigerator for 2 hours. Drain chicken; discard the marinade. Grill or broil chicken as desired, until fully cooked.

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10 lb precooked Ham with bone, not cured or canned
6 c. Coca-cola
1 c. Dark Brown Sugar, Packed
1 Tbsp. Dry Mustard
2 Tbsp. Mustard
2 c. Fine Dry Bread Crumbs

Preheat oven to 325 degrees F. Place ham, fat side down, in a shallow baking pan. Pour coke into pan until it is 1/2-inch deep. Bake 2 to 3 hours, or until ham can be easily pierced with a fork, basting with the Coca-Cola every 15 to 20 minutes.

Note: Center of ham will read 140 degrees F on a meat thermometer when properly cooked.

Remove ham from the pan and cool. Cut away rind and fat with a sharp knife.

Combine sugar, mustards, bread crumbs, and enough Coke to form a thick paste. Place ham on roasting rack in pan and pat all over with the paste. Add remaining coke to the bottom of the pan. Increase the temperature to 375 degrees F. and bake the ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard paste has melted to a dark glaze. Let stand at room temperature 30 minutes before slicing.

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2 lb Lean ground beef
2 lb Crawfish tails
1 tsp. Garlic, chopped fine
2 tsp. Salt
1 Tbsp. Soy sauce
1 tsp. Cayenne pepper
1 tsp. Dried mint
1 Tbsp. Dried parsley
3 Tbsp. Chili powder
1 can (8 oz) tomato sauce
1 c. Dry white wine
Water
1 tsp. Lemon or lime juice
1 c. Chopped onions
Bacon drippings

Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.

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1 lb. ground beef, cooked, drained
1 (30 oz.) jar spaghetti sauce
1 (7 oz.) pkg. elbow macaroni, cooked, drained
1 c. Cheddar Cheese
1/2 c. Miracle Whip
1 green onion, chopped

Cook ground beef, drain, stir in spaghetti sauce, Miracle Whip and macaroni and heat thoroughly. Sprinkle on cheddar cheese and onions.

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4 boneless chicken breasts
1/8 tsp. garlic powder
1 can cream of mushroom soup
1/2 c. milk
1 Tbsp. lemon juice
1/4 tsp. basil leaves, crushed
1 bag frozen mixed vegetables

Sprinkle chicken with garlic powder. Spray skillet with cooking spray and heat over medium heat about one minute. Cook chicken until brown, about 10 minutes. Remove and set chicken aside. Mix soup, milk, lemon juice, basil and veggies in skillet. Heat to a boil. Return chicken to pan. Cover and cook over low heat about 10 minutes or until chicken is done.

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6 1/2 oz crabmeat, drained
1 pkg (10-oz) cut okra, frozen
16-oz whole tomatoes, well drained, cut up
1/2 c. Green pepper, chopped
1/3 c. Green onions, sliced
1/2 tsp Chili powder
1/8 tsp To 1/4 tsp. red pepper sauce
1 c. Milk
2/3 c. Bisquick baking mix
2 Eggs
1 tsp Salt
1/2 tsp Pepper

Heat oven to 400 degrees. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes.

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3 lb Beef Round Steak,cut 3/4 to 1-inch thick
2 tsp. Dry Mustard
1 1/2 tsp. Salt
1/4 tsp. Pepper
2 Tbsp. Cooking Oil
4 oz can of Sliced Mushrooms
1 Tbsp. Worcestershire Sauce
Carrot Curls Or Parsley

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.

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2 lb. ground beef
1/2 c. water
2 eggs
salt and pepper to taste
1/2 c. bread or cracker crumbs
garlic salt to taste

2 lb Beef Round Steak, cut 1/2-inch thick
1 1/2 lb Lean Beef Bacon
2 tsp. Cooking Oil
1 Envelope Onion Soup Mix
2 c. Water
2 tsp. Cornstarch
1/2 c. Water
Parlsey
3 Cherry Tomatoes

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.

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1 c. Onion, Finely Chopped
2 Cloves Garlic, Finely Chopped
1/4 c. Vegetable Oil
1/2 c. Chicken Broth
4 c. Tomatoes, Chopped
1 Tbsp. Red Chiles, Ground
1 tsp. Salt
1 tsp. Cumin, Ground
1 tsp. Oregano Leaves, Dried
1/8 tsp. Pepper
12 Corn Or Flour Tortillas, 6 to 7 inches in diameter
12 oz. Mozzarella Cheese, Shredded
Dairy Sour Cream

Cook and stir onion and garlic in oil in a 10-inch skillet over medium heat, until onion is tender. Stir in remaining ingredients except the sour cream, tortillas, and cheese. Heat to boiling then reduce the heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Heat the oven to 350 degrees F.

Dip each tortilla into sauce to coat both sides. Spread 2 Tbls of the chease on each tortilla and roll up. Place seam sides down in an ungreased 13 X 9 X 2-inch baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake, uncovered, until the cheese is melted, about 15 minutes. Serve warm with the sour cream.

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1/4 c. baking powder
1/4 c. cooked ham, diced small
1 lb. Fusilli Macaroni
1/4 c. butter
1/2 c. heavy cream
1/2 c. grated parmesan cheese
2 eggs
2 tsp. Italian parsley, chopped

Cut ham into pieces and cook until done. Cook pasta according to the directions on box. Beat eggs. Combine butter, cream, cheese, eggs and parsley in a saucepan. Cook on low until blended, add ham to mixture. Combine mixture and macaroni and toss until macaroni is well coated.

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1/2 c. creamed cottage cheese
1 lb. ground beef
1 c. mozzarella cheese, shredded
1/2 tsp. salt
1/2 tsp. oregano
1 (6 oz.) can tomato paste
1 c. milk
1/2 c. Bisquick
2 eggs

Heat oven to 400ø. Spread cottage cheese in a greased 9 inch pie pan. Cook ground beef, drain. Stir in 1/2 cup mozzarella cheese, salt, oregano and tomato paste. Spoon over cottage cheese. Stir milk, bisquick and eggs with a fork until blended. Pour into pie pan. Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake until cheese is melted. This makes it's own crust.

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1 pkg. Lipton Pasta, & Sauce Italian Cheese
2 c. cooked shrimp
1 medium tomato, coarsely chopped
1/2 c. frozen peas, thawed

Prepare Lipton Pasta Sauce according to the directions on the package. With 2 minutes left on the timer, stir in shrimp, tomatoes, and peas. Serves 2.

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1/2 lb Bulk Italian Sausage
1/4 c. Chopped Onion
1 Large Beaten Egg
1/2 c. Cream-style Cottage Cheese
2 Tbsp. Grated Parmesan Cheese
4 Lasagna Noodles, Cooked
8 oz (1 can) Pizza Sauce
1 Tbsp. Water or Dry Red Wine
1/4 c. Shredded Mozzarella Cheese

Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture.

Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through.

Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.

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1/2 c. bread crumbs
4 boneless pork loin chops
1 Tbsp. butter, melted
2 tsp. lemon peel, grated
1 tsp. basil
1 egg, slightly beaten
1 tsp. lemon juice
1/2 c. marinara sauce

Heat oven to 375ø. Grease 15 x 10 x 1 inch baking dish. Combine bread crumbs, butter, lemon peel and basil. In a small bowl, combine egg and lemon juice. Brush chops with egg mixture and then dip in crumb mixture to coat tops and sides. Place in baking dish. Bake for 30-40 minutes or until done. In a samll sauce pan, heat marinara sauce. Serve over chops.

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6 oz Frozen Lemonade Concentrate
1 c. Water
2 1/2 lb Fryer, Cut up
1/4 c. Flour
1 tsp. Salt
1/4 tsp. Black Pepper, Ground
1 c. Vegetable Oil
2 Tbsp. Butter, Melted

Preheat oven to 350 degrees F. Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and reserve liquid. Mix together the flour, salt, and pepper in a small paper bag.

Add well drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken; cook until evenly browned, turning pieces over carefully.

Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes.

About 15 minutes befre chicken is done, drain off excess juice from pan. Serve hot.

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1/2 lb Calf Or Beef Liver, 1/4 to 1/2-inch thick
2 Medium Onions, Sliced
2 Tbsp. Vegetable Oil
1/4 tsp. Pepper
1/4 tsp. Ground Sage
2 tsp. Soy Sauce
1 Tbsp. Lemon Juice
Chopped Parsley

Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt casserole. Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes.

Brush liver with soy sauce. Arrange with thickest pieces to outsied in 9-inch pie plate. Spoon onions evenly over liver. Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn. Micro-wave until liver is no longer pink, 1 to 3 minutes (do not overcook). Let stand 3 minutes. (Liver will continue to cook while standing.)

Sprinkle with lemon juice and parsley just before serving.

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1 pkg. fat free torillas
1 Tbsp. margarine
1/2 c. onion, chopped
1 garlic clove, minced
1 can green chilies, diced, drained
1/2 c. nonfat sour cream
1 can fat free cream of chicken soup
1 1/2 c. chicken, cooked, skinned, cubed
1 c. reduced fat cheddar cheese, shredded
1/4 c. skim milk

Remove tortillas from refrigerator and set aside. Heat oven to 350ø. In a non-stick skillet, melt margarine. Cook onion and garlic until tender. Stir in green chilies, sour cream and soup, mix well. Reserve 3/4 c. sauce; set aside. Stir in chicken and 1/2 c. cheese to remaining sauce in skillet. Warm tortillas according to directions on package. Fill with chicken mixture. Roll up. Place seam side down in ungreased baking dish. In a small bowl, combine remaining sauce and milk, spoon over tortillas. Top with remaining cheese. Bake for 30-35 minutes or until bubbly.

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1 lb Lean Ground Beef
1/4 c. Onion, Chopped
3 Slices Bread, torn Up Small
1 1/2 c. Mozzarella Cheese, Shredded
1 Lg Egg
1/2 c. Milk
1 Tbsp. Parsley, Snipped
1 tsp Salt
1/4 tsp Pepper

3 Tbsp. vegetable oil
2 medium onions, sliced
2 cloves garlic, crushed
2 lbs. lean ground beef, or chuck or round steak
3/4 lbs. carrots, thinly sliced
1 large green pepper, thinly sliced
1 lb. zucchini, thinly sliced
1/3 c. raisins
1 1/2 tsp. salt
1/2 tsp. pepper
1 3/4 c. baked beans
1 1/2 c. corn, drained
6 Tbsp. butter
3/4 c. flour
3 3/4 c. milk
1 c. Cheddar cheese, grated
4 egg yolks

In a large frying pan heat the oil, add onions and garlic, and fry stirring occasionally until golden brown. Add meat and fry for about 10 minutes or until well browned. Add carrots, green pepper, zucchini, raisins, 1 tsp. salt and pepper. Cover pan, reduce heat and simmer for about 20 minutes or until veggies are tender. Stir in beans and corn and simmer uncovered for another 2 minutes. Remove the pan from the heat and stir in flour to make a smooth paste. Gradually add milk, stirring constantly. When all the milk has been added, return the pan to the heat. Cook sauce for 3 to 4 minutes stirring constantly until it comes to a boil and is thick and smooth. Stir in the cheese and the remaining salt. Remove from heat. In a small mixing bowl, beat the egg yolks until well blended. Add 4 or 5 Tbsp. of hot sauce. Stir in the egg yolk mixture into the sauce. Pour the sauce over the meat mixture into a baking dish. Place the dish on the top of the oven and bake for 25 to 30 minutes or until top is lightly browned.

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3 Tbsp. Butter Or Margarine
3 Tbsp. Flour
1/4 c. Green Onion, Chopped
1 Pkg. Lipton's Vegetable Recipe Soup Mix
2 c. Milk
2 c. Chicken, Cooked And Cut Up
10 oz Frozen Broccoli Spears, cook according to directions on package and drain
1/4 c. Parmeasan Cheese, Grated
1/8 tsp. Pepper
Pastry For Single Crust Pie
1 Egg Yolk
2 Tbsp. Water

Preheat oven to 425 degrees. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring constantly, 3 minutes or until flour is bubbling. Stir in vegetable recipe soup mix blended with the milk. Bring just to the boiling point, then simmer, stirring constantly, 5 minutes or until thickened.

Stir in chicken, broccoli, cheese, and pepper. Turn into a lightly greased 1 quart round casserole or souffle dish.

With rolling pin, roll pastry into a 9-inch circle; arrange over casserole. Press pastry around edge of casserole to seal; trim off excess pastry, then flute the edges. Brush pastry with egg yolk beaten with water. With the tip of a sharp knive make small slits in pastry. Bake for minutes or until crust is golden.

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2 Medium Potatoes, Peeled
1 lb Cooked Corn Beef
1 Medium Onion
1 Tsp Salt
5 to 6 Tbsp Butter
6 to 12 Large Eggs

In a medium-size saucepan over high heat, bring the potatoes and enough water to cover, to a boil and reduce the heat to medium -low and simmer, covered, 30 minutes until the potatoes are tender when pierced with a sharp knife. Drain and let stand until cool enough to handle.

Meanwhile, finely chop the corn beef and onion then finely chop the cooled potatoes. Place in a large bowl and toss to mix well. Season the mixture with salt and shape into 6 large patties each about 1/2-inch thick.

In a 12-inch skillet over medium heat, melt 1 Tbls of the butter and add 2 patties cooking until browned on both sides. Remove from the skillet to a heated platter and keep warm. Repeat the procedure with the remaining patties, using an additional 2 Tbls of butter for them.

Wipe out the skillet and return to medium heat. Melt 2 Tbls of butter in the skillet and fry the eggs in batches to the desired degree of doneness, adding more butter if necessary. Top each patty with a fried egg and serve immediately with buttered toast and jelly.

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1 can cream of mushroom soup
1 c. water
3/4 c. long grain rice, uncooked
1/4 tsp. paprika
1/4 tsp. pepper
4 chicken breasts, skinless, boneless

In a shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken over rice mixture. Sprinkle with additional paprika and pepper. Cover and bake at 375ø for 45 minutes, or until done.

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1 pkg. Lipton Onion soup mix
4 chicken breasts
1 lb. potatoes, cut in chunks
1/4 c. olive oil
2 carrots, sliced
1/2 tsp. garlic powder

Preheat oven to 450ø . In a large bowl, mix all ingredients. Toss in bowl, until chicken and vegetables are evenly coated. Empty bowl into large roasting pan. Arrange chicken breast side up. Bake uncovered, basting halfway through. Cook 45 minutes or until chicken and vegetables are done.

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1/2 c. Dijonnaise mustard
4 boneless chicken breasts
3 Tbsp. orange juice
1/2 tsp. salt
2 Tbsp. honey
1/4 tsp. black pepper
1 Tbsp. corn oil
1 (10 oz) pkg. fresh spinach rinsed, drained well

In small bowl, mix mustard, orange juice and honey. Set aside. In large skillet heat oil over medium heat; sprinkle chicken with salt and pepper. Add chicken to skillet and cook 10-12 minutes, turning occasionally until lightly browned and cook through. Remove chicken from skillet. Add spinach, cook, stirring until partially wilted. Spoon onto platter, top with chicken. Add honey mixture to skillet, cook stirring about 1 minute. Pour over chicken and spinach.

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1 1/4 lb Ground Turkey
1/3 c. Dry bread crumbs
1 Egg
3/4 tsp. Garlic salt
1 Tbsp. Cooking oil
2 Stalks celery, cut diagonal
1 Onion, cut in thin rings
Green pepper, cut 3/4" pieces
2 tomatoes, cut in 1/8's
Oriental Sauce
1 c. Chicken broth
1 Tbsp. Soy sauce
2 tsp. Cornstarch
1 tsp. Sugar
1 tsp. Vinegar
Dash, white pepper

Mix first 4 ingredients. Form into 4-6 patties, each about 3/4-thick. Heat oil in large skillet over medium-high heat. Saute burgers 3 mediums each side, until browned.

Mix Oriental Sauce and pour over burgers; bring to a boil, stiring occasionaly. Reduce heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt and pepper to taste. Add tomato; simmer 2 to 3 minutes, until meat is no longer pink.

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1 c. Italian style bread, crumbs
2 Tbsp. butter
6 boneless chicken breasts

Combine bread crumbs and soft butter. Rinse chicken breasts and coat with bread crumb mixture. Place in a greased 15 x 10 x 1 inch baking dish. Bake at 375ø for 30 minutes or until chicken is tender and juices run clear, turning once.

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3 lb Chicken, Cut Up, Fryer
2 Eggs, Slightly Beaten
4 Tbsp. Milk
2 1/2 c. Corn Flakes, lightly crushed
2 tsp. Salt
1/2 tsp. Pepper
5 Tbsp. Butter, Melted

Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, for 1 hour.

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1 can Cream Of Mushroom Soup
1/3 c. Milk
6 1/2 oz Tuna in oil, Drained And Flaked
2 Eggs, Hard Boiled, Sliced
1 c. Peas, Cooked
1 c. Potato Chips, slightly crumbled

Preheat oven to 350 degrees F. Blend soup and milk in 1-quart casserole. Stir in tuna, eggs, and peas. Bake 20 minutes. Top with chips, bake 10 minutes longer.

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1 c. Picante Sauce
4 boneless chicken breasts
1 Tbsp. Dijon mustard
3 Tbsp. brown sugar, packed

Mix picante sauce, sugar and mustard. Place chicken on rack in broiler pan. Broil 6 inches from heat for about 30 minutes or until chicken is no longer pink, turning and brushing often with sauce. Serve with cooked rice.

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2 lb Hamburger
12 oz Tomato Sauce
6 oz Stuffed Green Olives, Chopped
1 lb Cubed Mozzerlla Cheese
Salt, pepper, and oregano to taste

Brown hamburger, add tomato sauce and seasonings. Simmer until thick. Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or saran wrap. Refrigerate until ready to serve. Reheat in microwave or oven.

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1/4 c. Shredded Carrot
2 Tbsp. Chopped Onion
1 Large Beaten Egg
1/4 c. Fine Dry Bread Crumbs
1/4 tsp. Dried Oregano, Crushed
1/2 lb Ground Pork
1/4 c. Shredded Cheddar Cheese

Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 1/2 minutes or till tender; drain. Stir in egg, bread crumbs, oregano, 1/4 tsp. salt and a dash of freshly ground pepper. Add pork; mix well. Shape into two individual loaves.

Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power for 4 to 5 minutes or till no longer pink, giving the dis a quarter turn and draining off fat every 2 minutes. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 45 seconds to 1 1/2 minutes, or till cheese is melted. Serve hot.

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1 lb Ground Beef
1/2 c. Rice, Uncooked
1/2 c. Water
1/4 c. Onion, Chopped
1 tsp. Salt
1/2 tsp. Celery Salt
1/8 tsp. Garlic Powder
1/8 tsp. Pepper
15 oz Tomato Sauce
1 c. Water
2 tsp. Worcestershire Sauce

Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape the mixture by TBLS into 1 1/2-inch balls.

Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.

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1 1/2 c. Elbow Macaroni, Uncooked
1 1/2 lb Lean Ground Beef
1/2 c. Onion, Chopped
1 1/2 tsp. Salt
1 tsp. Italian Seasoning
1/4 tsp. Pepper
1 small eggplant, peel and cut the eggplant into 1/2-inch cubes
1 c. Dairy Sour Cream
1/4 c. Pimento, Chopped
2 c. Cheddar Cheese; Shredded

Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese.

Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot.

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1 lb. boneless chicken breasts, cut into strips
3/4 c. Miracle Whip
3 c. frozen mixed veggies
2 Tbsp. soy sauce
1/4 tsp. garlic powder

In a large skillet cook chicken and Miracle Whip on medium to high heat for about 3 minutes. Add veggies, soy sauce and garlic powder, continue cooking until chicken is done. Serve over rice if desired. Serves 4.

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1 lb. ground beef, or Italian sausage
1 c. Bisquick
1 c. milk
3/4 c. frozen peas
2 eggs
1 c. mozzarella cheese
1/2 tsp. Italian seasoning

Heat oven to 400ø. Grease a 9 inch pie plate. Cook ground beef until brown, drain. Stir in tomato, peas and seasoning. Spread into pie plate. Stir bisquick, milk and eggs with fork until well blended, pour over hamburger mixture. Bake for 25 minutes or until knife inserted into center comes out clean. Sprinkle with cheese, bake an additional 2-3 minutes or until cheese is melted.

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3 c. cooked chicken, cut up
2 cans cream of mushroom soup
1 pkg. frozen mixed vegetables
1 tsp. poultry seasoning
1/2 tsp. garlic salt
2 c. bisquick
1 1/2 c. milk
1 tsp. parsley flakes

Heat oven to 450ø . Mix chicken, soup, vegetables, seasoning and garlic salt in an ungreased 13 x 9 x 2 inch baking dish. Stir bisquick and milk until well blended. Pour over chicken mixture. Sprinkle with parsley. Bake 30 minutes or until crust is light golden brown.

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1 lb. ground beef
1/2 c. chopped onion
1 envelope taco seasoning
15 oz. can tomato sauce
15 oz can whole corn, drained
2 c. cheddar cheese, shredded
2 c. Bisquick
1 c. milk
2 eggs

Heat oven to 350ø. Cook ground beef and onion until beef is brown, drain. Spoon into ungreased baking dish. Stir in taco seasoning, sauce and corn. Sprinkle with cheese. Stir remaining ingredients until well blended. Pour over beef mixture. Bake for 35 minutes or until light golden brown. Serve with sour cream, chopped tomatoes and shredded lettuce if desired.

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1 1/2 lb Lean Ground Beef
1 Onion, sliced
1 c. Regular Rice, Uncooked
2 1/2 c. Water
2 tsp Chicken Bouillon, Instant
1 tsp Curry Powder
1/2 tsp Salt
1/4 tsp Ginger
1/4 tsp Cinnamon
3 Tbsp. Peanut Butter, Chunky
1 Tbsp. Honey
1/2 c Raisins

Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the remaining ingredients.

Turn the mixture into an ungreased 2-quart casserole. Cover and bake at 350 degrees, stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.)

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1 pkg Hollandaise Sauce Mix
8 Thin Slices Canadian Bacon
4 Large Eggs
1/4 c. Milk
2 Tbsp. Chopped Green Peppers
1/8 tsp. Salt
Dash Pepper
2 English Muffins, Split

Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.

Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes.

Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.

Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes.

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1 lb Lean Ground Beef
3 1/2 oz French Fried Onions
1/4 c. Dry Bread Crumbs
10 3/4 oz Cream Of Mushroom Soup
1 large Egg
1/4 tsp Thyme Leaves
1/4 tsp Salt
1 dash Pepper 
16 oz French Cut Green Beans

Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inch pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans.

Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve.

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4 Large Cabbage Leaves
1 Large Beaten Egg
1 c. Apple Chopped
1/3 c. Cornbread Stuffing Mix
2 Tbsp. Apple Juice Or Cider
1/2 lb Bulk Pork Sausage
1/4 c. Water
1/3 c. Apple Juice Or Cider
1 tsp. Cornstarch
1/2 tsp. Instant Beef Bouillon
Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider.

Add sausage, mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish.

Pour water over rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm.

For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls.

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1 Tbsp. vegetable oil
3 c. potatoes, peeled & diced
1 lb. Italian sausage
1 pkg. Lipton Recipe Onion, Soup Mix
1 large red bell pepper
1 large green bell pepper
1 1/2 c. water

In a large skillet, heat oil over medium-high heat and brown sausage. Remove and cut sausage into 1 inch chunks and set aside. Save drippings. Add bell peppers to the reserved drippings and cook stirring frequently for about 2 minutes. Add potatoes and onion soup mix blended with water. Bring to a boil over high heat. Reduce heat to low and simmer covered for about 10 minutes. Return sausage to skillet and simmer covered for an additional 5 minutes or until sausage is done and potatoes are tender. Serve with hot crusty Italian bread.

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1 (8 oz) pkg. Crab Delight, Flakes
2 (8 oz) pkgs. cream cheese, softened
2 Tbsp. onion, finely chopped
1 Tbsp. horseradish
1 tsp. Worcestershire sauce
4 drops of hot pepper sauce
1/4 c. walnuts, chopped
pinch of paprika

Beat cream cheese for 1-2 minutes with electric mixer until creamy. Blend in remaining ingredients except walnuts and paprika. Spread mixture in 9 inch pie plate. Top with walnuts and sprinkle with paprika. Bake uncovered at 375ø for 20 minutes or until golden brown. 

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2 lb Fresh shrimp, heads off
1 qt Water
1/2 c. Vegetable oil
3 Medium yellow onions, chopped
2 Large bell peppers, chopped
5 Celery ribs, chopped fine
10 Large tomatoes, peeled & seeded
2 tsp. Salt
1 tsp. Ground red pepper
1/2 tsp. Ground black pepper
1/2 tsp. Ground white pepper
1 Tbsp. Fresh thyme or 2 tsp. dried
1 Tbsp. Fresh basil or 2 tsp. dried
1 1/2 tsp. Sugar
5 Bay leaves
1 c. Green onions, chopped
1 c. Parsley, chopped

Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels.

Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator).

When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice.

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2 Tbsp. Butter
2 Tbsp. Flour
1 c. Milk
2 lb Raw shrimp
2 Pimentos and 1 can liquid
1 Egg
1/2 c. Cream
1 Small onion
1/4 tsp. Salt
1/4 tsp. Pepper
2 Tbsp. Lea & Perrins sauce
2 Beef bouillon cubes
1/2 tsp. Dry mustard
Onion tops
Tabasco sauce
1/4 c. Hot water

Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional.

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1 c. Miracle Whip
1/2 c. grated Parmesan Cheese
2 tsp. oregano
1 fryer, cut up

Mix Miracle Whip, cheese and oregano. Place chicken into 13 x 9 inch baking dish. Spread with salad dressing mixture. Bake at 375ø for 40-45 minutes or until cooked through. Back to the top of page

 

2 lb Round steak
2 tsp. Salt
1/2 tsp. Ground black pepper
1 tsp. Ground red pepper
1 tsp. Ground white pepper
All-purpose flour (dredging)
1/2 c. Vegetable oil
3 Medium onions, chopped
2 Bell peppers, chopped
1 Celery rib, chopped
1 c. Beef stock or water

Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point.

Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes.

Serve the meat in slices, with rice alongside and the gravy over all.

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1 lb Lean Ground Beef
1/2 c, Onion, Chopped
1 c. regular Rice, Uncooked
2/3 c. Green Bell Pepper, Chopped
16 oz Stewed Tomatoes
5 Bacon Slices, cooked crisp and crumbled
2 c. Water
1 tsp Chili Powder
1/2 tsp Oregano Leaves
1 1/4 tsp Salt
1/8 tsp Pepper

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.

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28 Chicken legs
15 1/2 oz Manwich Sloppy Joe Sauce
2 Tbsp. Hot Sauce

Place chicken in a single layer on a foil-lined baking sheet. Bake at 425ø for 35-40 minutes, drain. In a medium bowl, combine the barbecue sauce with hot sauce. Place drummettes into the sauce and coat thoroughly. Return to baking sheet. Bake at 375ø for an additional 30 minutes, brushing chicken with remain sauce halfway through baking. 

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5 lb Bonless Rolled Chuck Roast
2 Tbsp. Unbleached Flour
1 Tbsp. Cooking Oil
1/2 tsp. Salt
1/4 tsp. Pepper
3/4 c. Water
Clove Garlic, Pressed
2 Small Onions, Chopped
1/2 c. Tomato Sauce
1 Bay Leaf
1/8 tsp. Thyme Leaves
1/2 lb Fresh Mushrooms, Sliced
2 Tbsp. Butter
1 c. Dairy Sour Cream
Hot Buttered Noodles
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.

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2 lb Lean Ground Beef
1/2 c. Onion, Chopped
1 c. Celery, Sliced
2 1/2 c. Apple, Pared Coarsely Chopped
2-3 tsp. Curry Powder
2 Tbsp. Unbleached Flour 
2 tsp Beef Bouillon, Instant
1 c. Water
4 oz Mushroom Stems & Pieces, drained
2 Tbsp. Sherry, Optional
2 Bananas, Peeled And Sliced
4 c. Rice, Hot, Cooked

Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally.

Stir in the remaining ingredients except the bananas and rice and heat to boiling. Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally. Stir in the bananas then recover and cook over low heat for 5 minutes.

Serve over the rice. If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it.

3 lb Pork Back Ribs, Fresh, cut lengthwise across the bones
1/2 c. Onion, Chopped
2 Tbsp. Vegetable Oil
1 Tbsp. Red Chiles, Ground
6 Juniper Berries, Dried & Crushed
3 Cloves Garlic, finely chopped
1/2 tsp. Salt
1/2 oz Baking Chocolate, grated
1 c. Water
2 Tbsp. Cider Vinegar
6 oz Tomato Paste
2 Tbsp. Sugar

Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended.

Heat oven to 375 Degrees F. Cut between pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer.

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3 Large Green Bell Peppers
5 c. Water, Boiling, Salted
1 lb Lean Ground Beef
1/4 c. Onion, Chopped
1/2 c. Celery, Chopped
8 oz Tomato Sauce
1 tsp Salt
1/4 tsp Garlic Salt
1 tsp Worcestershire Sauce
1/2 c. Instant Rice, Uncooked
1/2 c. Water

Heat the oven to 350 degrees F. Cut each bell pepper lengthwise in half. Wash the insides and outsides of the peppers after removing the seeds and membranes. Cook the peppers in the boiling salted water for 5 minutes then drain and set aside.

Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.

Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil. Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.

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1 1/2 lb Lean Ground Beef
2 Slices Bacon, Cut Up
1/2 c. Milk
1 Large Egg
1/4 c. Bread Crumbs, Dry
2 Tbsp. Parsley, Snipped
1 Tbsp. Worcestershire Sauce
1 tsp Salt
1/2 tsp Dry Mustard
1/4 tsp Pepper
1/8 tsp Garlic Powder

1/2 lb Boneless Top Round, cut 1/2-inch thick
4 tsp. Water
1 Tbsp. Butter Or Margarine
1/2 c. Cornbread Stuffing Mix
2 Tbsp. Shredded Carrot
2 Green Onions, Sliced
1 tsp. Water
1 tsp. Kitchen Bouquet
2 tsp. Butter or Margarine
2 tsp. Unbleached Flour
1/2 c. Water
2 tsp. Dry Sherry
1/2 tsp. Instant Beef Bouillon

Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 tsp. water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted. Stir in stuffing mix, carrot and green onion.

Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook, uncovered, on 50% power for 4 minutes.

Meanwhile, stir together 1 tsp. water and 1 tsp. kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes.

For the sauce, in a 2-cup measure micro-cook 2 tsp. butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 tsp. kitchen bouquet, and beef granules; mix well.

Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat.

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1 1/2 lb Ground Beef
1 Tbsp. Soy Sauce
14 1/2 oz Pineapple, Sliced
2 Tbsp. Brown Sugar
2 Tbsp. Vinegar
2 Tbsp. Soy Sauce
2 Tbsp. Cornstarch
4 Green Onions, cut 2-inch pieces
1 Green Pepper, seed and cut 1-inch pieces
12 ea Cherry Tomatoes

Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag.

Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch.

Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables.

Brush the kabobs with part of the sauce. Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the sauce and gently push with a fork to turn.

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1 1/2 lb Fresh Pork Shoulder, cut into 1/2-inch cubes
1 Medium Onion, Sliced
8 oz can Pineapple Chunks
1/4 c. Packed Brown Sugar
3 Tbsp. Cornstarch
2 Tbsp. Lemon Juice
1 Tbsp. Imported Soy Sauce
1 tsp. Salt
1/8 tsp. Pepper
1/8 tsp. Ground Ginger
1 Small Green Pepper, cut into 1-inch pieces
6 oz (1 Pkg) Frozen Pea Pods

Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes.

Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes.

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2 1/2 lbs Beef Bottom Round Steak, Cut About 2-Inches Thick
3 Tbsp Unbleached Flour
2 Tbsp Butter Or Regular Margarine
1/2 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Green Bell Pepper
1/4 Cup Finely Chopped Celery
1 Clove Garlic, Crushed
16 Oz Crushed Tomatoes
1 Medium Bay Leaf

Dredge the steak in the flour. In a large Dutch oven over medium-high heat, melt the butter and add the steak cooking until browned on both sides, about 5 minutes. Remove the steak to a platter. Add the onion, green pepper, celery and garlic to the Dutch oven and cook over medium-high heat 10 minutes, stirring frequently, until tender and light brown.

Add the tomatoes with their liquid and the bay leaf and bring to a boil. Return the meat to the Dutch oven and reduce the heat to low. Simmer, covered, for 2 hours or until the meat is for-tender turning the steak over after 1 hour.

Remove the steak to a platter and keep warm Over medium-low heat bring the sauce to a simmer and simmer, uncovered, about 10 minutes, stirring occasionally, until the sauce thickens slightly. Discard the bay leaf. Slice the meat and pour the sauce over the meat before serving.

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1 1/2 lb Lean Ground Beef
1 Large Egg
1 c. Bananas, Ripe, Mashed
1/2 c. Oats, Quick Cooking
1/2 c. Green Bell Pepper, Chopped
2 Tbsp Onion, Chopped
1 tsp Salt
1 tsp Mustard, Prepared
1/4 tsp Nutmeg
1/8 tsp Allspice
2 Slices Bacon
3 Tbsp. Orange Marmalade

Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours.

Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf. Back to the top of page

 

1 green bell pepper, chunked
cherry tomatoes
fresh mushrooms
1 onion, quartered, halved
6 turkey breast fillets, cooked cut into 1 inch strips

Place all the ingredients on skewer, alternating ingredients. Grill 3 to 5 minutes on each side or until turkey is thoroughly heated. Serves 6 to 8.

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