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Jun 6th, 2019
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  1. * Exported from MasterCook *
  2.  
  3. Chili Roasted Sirloin with Corn Pudding
  4.  
  5. Recipe By :
  6. Serving Size : 10 Preparation Time : 0:30
  7. Categories : Beef
  8. Amount Measure Ingredient -- Preparation Method
  9. -------- ------------ --------------------------------
  10. 3 pounds boneless beef top sirloin steak -- cut 2 inches thick
  11. 2 large cloves garlic -- crushed
  12. 2 teaspoons chili powder
  13. 3/4 teaspoon dried oregano leaves -- crushed
  14. 1/2 teaspoon ground cumin
  15. Salt and pepper as desired
  16. 1 (20 ounce) b frozen whole kernel corn -- defrosted
  17. 1 small onion -- quartered
  18. 2 cups milk
  19. 3 eggs -- beaten
  20. 1 (8-1/2 ounce corn muffin mix
  21. 1/2 teaspoon salt
  22. 1 shredded cheddar cheese
  23.  
  24. Preheat oven to 350F.
  25.  
  26. Combine garlic, chili powder, oregano and cumin. Press into both sides of steak.
  27.  
  28. Place steak on rack in shallow roasting pan. Do not add water or cover. Roast in 350F oven for 50-60 minutes or 16-20 minutes per pound. Remove steak when meat thermometer inserted in center registers 140F for medium-rare or 150F for medium doneness. Season with salt and pepper to taste. Cover steak with aluminum foil. Tent and let stand 10 minutes.
  29.  
  30. Meanwhile, combine corn and onion in food processor bowl fitted with steel blade. Cover and process until corn is broken but not pureed, scraping side of bowl as necessary.
  31.  
  32. Add milk and eggs. Process until just blended. Add muffin mix and salt and process only until mixed.
  33.  
  34. Pour mixture into greased 7-1/2 x 11-3/4 inch baking dish. Bake in 350F oven for 45-50 minutes or until outside crust is golden brown. Sprinkle with cheese and place under broiler so surface is 3-4 inches from heat. Broil until cheese is melted and top is crusty.
  35.  
  36. Carve steak into thin slices and serve with Corn Pudding.
  37.  
  38. Description:
  39. "This interesting combination makes a marvelous meal."
  40. Source:
  41. "The Texas Beef Council"
  42. S(Internet Address):
  43. "http://www.txbeef.org"
  44. T(Cook Time):
  45. "0:30"
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  55. Nutr. Assoc. : 0
  56. * Exported from MasterCook *
  57.  
  58. Easy Beef and Salsa Burritos
  59.  
  60. Recipe By :
  61. Serving Size : 8 Preparation Time : 0:25
  62. Categories : Beef The Texas Beef Council
  63. Amount Measure Ingredient -- Preparation Method
  64. -------- ------------ --------------------------------
  65. 1 pound ground beef, lean
  66. 1 tablespoon chili powder
  67. 1/4 teaspoon ground cumin
  68. 1/4 teaspoon salt
  69. 1/4 teaspoon pepper
  70. 10 ounces frozen chopped spinach -- defrosted
  71. 1 cup chunky salsa
  72. 3/4 cup Colby cheese -- shredded
  73. 8 medium flour tortillas -- warmed
  74.  
  75. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings.
  76.  
  77. Season beef with chili powder, cumin, salt and pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.
  78.  
  79. To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.
  80.  
  81. Cuisine:
  82. "Tex-Mex"
  83. Source:
  84. "The Texas Beef Council"
  85. S(Internet address):
  86. "http://www.txbeef.org/"
  87.  
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  96. Nutr. Assoc. : 0
  97. * Exported from MasterCook *
  98.  
  99. Augusta's Meat Balls & Gravy
  100.  
  101. Recipe By :
  102. Serving Size : 1 Preparation Time : 0:00
  103. Categories :
  104. Amount Measure Ingredient -- Preparation Method
  105. -------- ------------ --------------------------------
  106. 2 pounds ground beef
  107. salt and pepper
  108. 1/2 cup all-purpose flour
  109. 1 onion -- chopped
  110.  
  111. Mix real good and make into meat balls. brown in shortening on all sides. put in baking dish and pour gray over meat balls.
  112. Bake at 350 degrees for 1 hour.
  113. Use shortening left in pan from meat balls. Put 3 to 4 tablespoons al purpose flour. Brown, add water and 3 beef cubes. stir real good. cook a few minutes be sure gravy is smooth pour over meat balls and bake for 1 hours at 350 degrees.
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  124.  
  125. NOTES : We like this very much.
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  135. Nutr. Assoc. : 0
  136. * Exported from MasterCook *
  137.  
  138. Bacon-Wrapped Steak Burgers
  139.  
  140. Recipe By : Possum Kingdom Lake Cookbook
  141. Serving Size : 4 Preparation Time : 0:00
  142. Categories :
  143. Amount Measure Ingredient -- Preparation Method
  144. -------- ------------ --------------------------------
  145. 4 8 Ounces ground steak burgers
  146. 4 Stripes bacon
  147. 5 Large mushrooms -- sliced
  148. 3 Tablespoons butter -- melted
  149. 1 Package brown gravy mix
  150. 1 Teaspoon Worcestershire sauce
  151. 2 Teaspoons browning sauce
  152.  
  153. Wrap bacon around burgers; secure with toothpicks.
  154.  
  155. Broil 4 - 5 minutes on each side or until bacon is completely cooked.
  156.  
  157. Saute mushrooms in butter, prepare gravy according to directions on the package.
  158.  
  159. Add Worcestershire sauce and browning sauce to gravy mix.
  160.  
  161. When burgers are done, pour gravy over and serve.
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  177. Nutr. Assoc. : 0
  178. * Exported from MasterCook *
  179.  
  180. Beef Burgundy
  181.  
  182. Recipe By : Possum Kingdom Lake Cookbook
  183. Serving Size : 3 Preparation Time : 0:00
  184. Categories :
  185. Amount Measure Ingredient -- Preparation Method
  186. -------- ------------ --------------------------------
  187. 1/4 Pound Fresh Mushrooms -- sliced
  188. 6 Small Pearl Onions -- cut in quarters
  189. 3 Tablespoons Butter
  190. 1/4 Pound Bacon -- diced
  191. 1 Pound Top Sirloin Steaks -- cut in 1-inch cubes
  192. 1 Tablespoon Flour
  193. 1/2 Cup Burgundy -- wine
  194. 3/4 Cup Beef Broth
  195. 1 Bay Leaf
  196. 2 Cloves Garlic -- minced
  197. 1/2 Teaspoon Ground Thyme
  198. 1 1/2 Cups Carrots -- diagonally sliced
  199. Salt And Pepper -- to taste
  200. Noodles -- hot, buttered
  201. 1 1/2 Teaspoons Chopped Parsley
  202.  
  203. In large skillet, saute mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside.
  204.  
  205. Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.
  206.  
  207. Add top sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned.
  208.  
  209. Return mushroom and onion mixture to skillet and add flour; toss until flour disappears.
  210.  
  211. Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently.
  212.  
  213. Add carrots and cooked bacon, and cook covered, for 15 minutes longer.
  214.  
  215. Season with salt and pepper.
  216.  
  217. Before serving remove bay leaf. Serve over hot buttered noodles.
  218.  
  219. Sprinkle with parsley.
  220.  
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  234. Nutr. Assoc. : 0
  235. * Exported from MasterCook *
  236.  
  237. Beef Stew 57
  238.  
  239. Recipe By : Possum Kingdom Lake Cookbook
  240. Serving Size : 6 Preparation Time : 0:00
  241. Categories :
  242. Amount Measure Ingredient -- Preparation Method
  243. -------- ------------ --------------------------------
  244. 1 1/2 Pounds Beef Stew Meat
  245. 1 Teaspoon Salt
  246. 1/2 Teaspoon Sugar
  247. 1 Dash Pepper
  248. 2 Tablespoons Shortening
  249. 2 Cups Water
  250. 2 Beef Bouillon Cubes
  251. 3 Tablespoons Heinz 57 Sauce
  252. 2 Onions -- cut in quarters
  253. 2 Potatoes -- cubed
  254. 3 Carrots -- sliced
  255. 1/2 Cup Celery -- sliced
  256.  
  257. Sprinkle beef with salt, sugar and pepper; brown well in shortening.
  258.  
  259. Add water, bouillon cubes. Cover; simmer for 1 hour or until meat is almost tender.
  260.  
  261. Stir in Heinz 57 sauce, onions, potatoes, carrots and celery. Cover and simmer 1 hour or until vegetables are tender.
  262.  
  263. Thicken with flour/water mixture.
  264.  
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  277.  
  278. Nutr. Assoc. : 0
  279. * Exported from MasterCook *
  280.  
  281. Beef Stew
  282.  
  283. Recipe By : Possum Kingdom Lake Cookbook
  284. Serving Size : 6 Preparation Time : 0:00
  285. Categories :
  286. Amount Measure Ingredient -- Preparation Method
  287. -------- ------------ --------------------------------
  288. 3 Tablespoons Corn Oil
  289. 2 Pounds Beef Stew Meat
  290. 1 Cube Beef Bouillon
  291. 2 Teaspoons Salt
  292. 1 Bay Leaf
  293. 1/4 Teaspoon Dried Thyme -- crushed
  294. 4 1/2 Cups Water
  295. 6 Carrots -- cut in 3" strips
  296. 12 Small White Onions
  297. 1/4 Cup Cornstarch
  298.  
  299. In skillet heat corn oil over medium heat.
  300.  
  301. Add beef; brown on all sides.
  302.  
  303. Add next 4 ingredients and 4 cups of the water. Cover; bring to boil. Reduce heat; simmer 1 1/2 hours.
  304.  
  305. Add carrots and onions.
  306.  
  307. Simmer 1/2 hour or until tender.
  308.  
  309. Mix corn starch and 1/2 cup water.
  310.  
  311. Stir into beef mixture.
  312.  
  313. Bring to boil, stirring constantly; boil 1 minute.
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  328. Nutr. Assoc. : 0
  329. * Exported from MasterCook *
  330.  
  331. Corn Beef and Cabbage
  332.  
  333. Recipe By :
  334. Serving Size : 1 Preparation Time : 0:00
  335. Categories :
  336. Amount Measure Ingredient -- Preparation Method
  337. -------- ------------ --------------------------------
  338. 1 can corned beef brisket, canned
  339. 1 onion
  340. 1 large can tomatoes
  341. 1 water -- tomato can size
  342. 1 bay leaf -- or 2
  343. pepper pods
  344. salt and pepper -- to taste
  345. 1 dash garlic powder
  346. 5 potatoes -- cubed
  347. 1 medium cabbage -- cut in wedges
  348. 1 tablespoon fat
  349.  
  350. Fry corned beef in skillet, remove than fry cabbage , remove in and fry onion a few minutes than add corned beef back in a fry for a few minutes more.
  351.  
  352. Put onions and corned beef in a large pot, add tomatoes, water, bay leaves, a few pepper pods, salt and pepper, and a dash of garlic powder. Let cook for 30 minutes over medium heat. Add potatoes and cook another 30 minutes. Add cabbage and cook until cabbage is done.
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  363.  
  364. Serving Ideas: Serve with cornbread.
  365.  
  366. NOTES : An old family recipe from before WWII.
  367.  
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  375.  
  376. Nutr. Assoc. : 0
  377. * Exported from MasterCook *
  378.  
  379. Cold Corned Beef for St. Patrick's Day
  380.  
  381. Recipe By : The Kitchen Cabinet
  382. Serving Size : 8 Preparation Time : 0:00
  383. Categories :
  384. Amount Measure Ingredient -- Preparation Method
  385. -------- ------------ --------------------------------
  386. 5 pounds corned beef brisket -- or bottom round
  387. 1 medium onion -- chopped
  388. 1/4 teaspoon garlic powder
  389. 1/4 teaspoon liquid hot pepper seasoning
  390. 1 teaspoon dill weed
  391. 3 bay leaves -- dry
  392. 2 sticks cinnamon -- 3 inches long
  393. 5 cloves
  394. 1 orange -- unpeeled,
  395. -- thinly sliced
  396.  
  397. Place corned beef in a 6 to 8 quart pan; add 2 quarts water. Cover and bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Taste water; if it's too salty, drain beef, discard water, and add 2 quarts more water to pan.
  398.  
  399. Add onion, garlic powder, hot pepper seasoning, dill weed, bay leaves, cinnamon sticks, cloves and orange slices to pan. Cover and simmer until meat is tender when pierced (2 1/2 to 3 hours). Remove from heat and let meat cool slightly in broth, then cover and refrigerate until next day.
  400.  
  401. To serve, remove meat from broth. Cut across the grain into thin slices.
  402.  
  403. Preparation and cooking time: about 3 1/2 hours.
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  414.  
  415. NOTES : Simmer this corned beef ahead, then chill it in the cooking broth and serve cold for fasndwiches or on a buffet platter.
  416.  
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  424.  
  425. Nutr. Assoc. : 0
  426. * Exported from MasterCook *
  427.  
  428. Chili Rice Pronto
  429.  
  430. Recipe By : Possum Kingdom Lake Cookbook
  431. Serving Size : 4 Preparation Time : 0:00
  432. Categories :
  433. Amount Measure Ingredient -- Preparation Method
  434. -------- ------------ --------------------------------
  435. 3/4 cup thinly sliced onions
  436. 3 tablespoons butter
  437. 1 1/2 cups instant rice
  438. 2 cans chili -- all beef no beans
  439. 1 3/4 cups water
  440. 1/2 teaspoon salt
  441.  
  442. Saute onions in a saucepan in butter until tender but not browned. Add rice and saute until golden brown, stirring frequently. Add chili, water, and salt. Bring to a boil. Then cover, reduce heat and simmer for about 5 minutes.
  443.  
  444. Busted by Barb
  445.  
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  460. Nutr. Assoc. : 0
  461. * Exported from MasterCook *
  462.  
  463. Chili
  464.  
  465. Recipe By : Susan McKinnon
  466. Serving Size : 1 Preparation Time : 0:00
  467. Categories :
  468. Amount Measure Ingredient -- Preparation Method
  469. -------- ------------ --------------------------------
  470. 3 tablespoons butter -- or salad oil
  471. 1 large onion -- chopped
  472. 1/2 cup chopped celery
  473. 1 green pepper -- chopped
  474. 1 pound ground beef -- or more to taste
  475. 6 ounces tomato paste
  476. 1 large canned tomatoes
  477. 1 small canned tomatoes
  478. 1 teaspoon salt
  479. 2 teaspoons sugar
  480. 3 whole cloves
  481. 4 tablespoons chili powder
  482. 1 can kidney beans -- or 2 cans
  483.  
  484. Combine butter in skillet or sauce pan. Add the onion, celery, green peppers and ground beef, saute until meat is brown but not crusty, drain. Stir frequently separating meat with a fork. Add the tomatoes, tomato paste, salt, sugar, cloves and chili powder, blend well. Cover. Over high heat until the mixture steams, then reduce heat to simmer and cook 45 minutes.
  485. Remove cloves, add kidney beans and simmer 15 minutes longer.
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  496.  
  497. NOTES : Very good.
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  507. Nutr. Assoc. : 0
  508. * Exported from MasterCook *
  509.  
  510. Chicken Fried Steak
  511.  
  512. Recipe By :
  513. Serving Size : 6 Preparation Time : 0:00
  514. Categories :
  515. Amount Measure Ingredient -- Preparation Method
  516. -------- ------------ --------------------------------
  517. 2 pounds round steak -- 3/4 inch thick
  518. salt and pepper
  519. flour
  520. 4 tablespoons fat
  521. water
  522.  
  523. Rub steak liberally with salt and pepper. Pound as much flour into it as possible. Brown slowly on both sides in hot cooking fat. Add a tablespoon or two of water. Cover and steam or simmer a few minutes to make fork tender.
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  538. Nutr. Assoc. : 0
  539. * Exported from MasterCook *
  540.  
  541. Hot And Spicy Beef Spareribs
  542.  
  543. Recipe By :
  544. Serving Size : 1 Preparation Time : 0:00
  545. Categories :
  546. Amount Measure Ingredient -- Preparation Method
  547. -------- ------------ --------------------------------
  548. 2 Tablespoons Butter
  549. 1 Medium Onion -- finely chopped
  550. 2 Cloves Garlic -- minced
  551. 1 Can Tomato Sauce
  552. 2/3 Cup Cider Vinegar
  553. 2/3 Cup Brown Sugar -- packed
  554. 2 Tablespoons Chili Powder
  555. 1 Tablespoon Mustard -- prepared
  556. 1/2 Teaspoon Pepper
  557. 4 Pounds Spareribs
  558.  
  559. Melt butter in a large skillet over low heat; add onion and garlic and saute until tender.
  560.  
  561. Add remaining ingredients, except ribs, and bring to a boil.
  562.  
  563. Reduce heat, and simmer for 20 minutes, stirring occasionally.
  564.  
  565. Place ribs in baking pan. Baste meatiest side of ribs with sauces. Bake in oven until ribs are done. Baste as needed to keep moist.
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  581. Nutr. Assoc. : 0
  582. * Exported from MasterCook *
  583.  
  584. Hamburger Fingerlings
  585.  
  586. Recipe By :
  587. Serving Size : 4 Preparation Time : 0:00
  588. Categories :
  589. Amount Measure Ingredient -- Preparation Method
  590. -------- ------------ --------------------------------
  591. 1 pound ground beef
  592. 1/2 pound pork sausage
  593. 1 can condensed chicken rice soup -- (10 1/2 oz.)
  594. 2 Eggs -- slightly beaten
  595. 1 medium onion -- chopped
  596. 1 cup soft bread crumbs
  597. 1/8 teaspoon pepper
  598. 1/8 teaspoon garlic salt
  599. 1/4 teaspoon poultry seasoning
  600. 1 pinch basil
  601. 1 package potato chips -- crushed (4 oz.)
  602. 2 tablespoons butter or margarine
  603. 1 can condensed cream of mushroom soup -- (10 1/2 oz.)
  604. 1/2 Soup can water
  605.  
  606. Combine all but last four ingredients.
  607.  
  608. Shape into fingers 1 1/2" x 4". Roll in crushed potato chips.
  609.  
  610. Brown on all sides in butter in skillet.
  611.  
  612. Place browned fingers in a 8 x 12 inch baking dish. Drain fat from skillet.
  613.  
  614. Stir in mushroom soup and water, blend. Pour over meat.
  615.  
  616. Bake, uncovered, for 45 minutes to 1 hour at 325 degrees.
  617.  
  618. Can be reheated.
  619.  
  620. Makes 4 to 6 servings.
  621.  
  622. Possum Kingdom Lake Cookbook
  623.  
  624. MC Formatted using MC Buster & SNT on 4/9/98
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  640. Nutr. Assoc. : 0
  641. * Exported from MasterCook *
  642.  
  643. Hamburger Boat
  644.  
  645. Recipe By :
  646. Serving Size : 5 Preparation Time : 0:00
  647. Categories :
  648. Amount Measure Ingredient -- Preparation Method
  649. -------- ------------ --------------------------------
  650. 1 loaf french bread
  651. 1 can mushrooms -- sliced
  652. 1 pound ground beef
  653. 1 onion -- diced
  654. 15 ounce tomato sauce
  655. 1 package mozzarella cheese slices
  656.  
  657. Remove center of bread to make a boat shape. Brown ground beef; add sauce, mushrooms and onion. Simmer 2-3 minutes. Pour into bread and top with slices of cheese. Heat on baking sheet at 350: for 10-15 minutes or until the cheese melts. Slice to serve. Serves 5-6.
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  672. Nutr. Assoc. : 0
  673. * Exported from MasterCook *
  674.  
  675. French Style Veal Cutlets
  676.  
  677. Recipe By :
  678. Serving Size : 4 Preparation Time : 0:00
  679. Categories :
  680. Amount Measure Ingredient -- Preparation Method
  681. -------- ------------ --------------------------------
  682. 1 Pound Veal Cutlet -- thinly sliced
  683. 1/2 Teaspoon Salt
  684. 1/8 Teaspoon Pepper
  685. 2 Tablespoons Corn Oil -- to 4 tablespoons
  686. 1/4 Pound Mushrooms -- sliced
  687. 1 Chicken Bouillon Cube
  688. 1 1/4 Cups Water
  689. 1/4 Cup Dry White Wine
  690. 1 Tablespoon Cornstarch
  691. 1/4 Cup Water
  692.  
  693. With meat mallet, pound veal cutlets to 1/4" thickness; cut into serving size pieces.
  694.  
  695. Sprinkle with salt and pepper.
  696.  
  697. In large skillet, heat 2 Tbsp. corn oil over medium heat.
  698.  
  699. Add veal slices, a few at a time, so that pieces do not touch. Cook 8 to 10 minutes or until veal is lightly browned on both sides. Remove from skillet; keep warm.
  700.  
  701. If necessary, add 1 to 2 more tablespoon corn oil to pan; heat over medium heat.
  702.  
  703. Add mushrooms and saute 3 to 4 minutes or until tender. Remove to platter with veal.
  704.  
  705. To pan add bouillon cube and 1 1/4 cups water. Bring to boil, stirring to dissolve bouillon.
  706.  
  707. Add wine and boil 1 minute.
  708.  
  709. Stir together cornstarch and 1/4 cup water. Gradually stir into hot liquid in skillet. Stirring constantly, bring mixture to boil over medium heat and boil 1 minute.
  710.  
  711. Serve gravy over cutlets.
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  725.  
  726. Nutr. Assoc. : 0
  727. * Exported from MasterCook *
  728.  
  729. Lazy Man's Beef Stew
  730.  
  731. Recipe By : Helen Burton & Alice Pardee
  732. Serving Size : 5 Preparation Time : 0:00
  733. Categories :
  734. Amount Measure Ingredient -- Preparation Method
  735. -------- ------------ --------------------------------
  736. 2 pounds beef -- cubed
  737. 4 carrots -- cut into chunks
  738. 1 package frozen peas
  739. 2 onions -- sliced
  740. 1 can tomato soup
  741. 1 bay leaf
  742. 4 medium potatoes -- cut in quarters
  743. 1 can mushrooms
  744. 1/2 cup Burgundy
  745.  
  746. Mix al ingredients in a greased 2 1/2 quart casserole. Cover and cook at 275 degrees for 5 hours.
  747.  
  748.  
  749.  
  750.  
  751.  
  752.  
  753.  
  754.  
  755.  
  756.  
  757. - - - - - - - - - - - - - - - - - - -
  758.  
  759.  
  760.  
  761.  
  762. Nutr. Assoc. : 0
  763. * Exported from MasterCook *
  764.  
  765. Korean Barbecue Beef
  766.  
  767. Recipe By : Barbara Price
  768. Serving Size : 4 Preparation Time : 0:00
  769. Categories :
  770. Amount Measure Ingredient -- Preparation Method
  771. -------- ------------ --------------------------------
  772. 1/2 cup soy sauce
  773. 6 tablespoons sugar
  774. 4 tablespoons sesame oil
  775. 1/2 teaspoon pepper
  776. 6 Green onions -- finely chopped
  777. 4 cloves garlic -- minced
  778. 1 tablespoon sesame seeds
  779. 2 pounds tenderloin tips
  780. 4 tablespoons peanut oil
  781.  
  782. Combine first seven ingredients.
  783.  
  784. Pour into a shallow, flat pan and place tenderloin tips in marinade. Cover and let stand for 2 - 3 hours, turning occasionally.
  785.  
  786. Remove tips and stir fry quickly in hot peanut oil in wok.
  787.  
  788. Serve on a bed of rice.
  789.  
  790. Possum Kingdom Lake Cookbook
  791.  
  792. MC Formatted using MC Buster & SNT on 4/10/98
  793.  
  794.  
  795.  
  796.  
  797.  
  798.  
  799.  
  800.  
  801.  
  802.  
  803. - - - - - - - - - - - - - - - - - - -
  804.  
  805.  
  806.  
  807.  
  808. Nutr. Assoc. : 0
  809. * Exported from MasterCook *
  810.  
  811. Italian Pot Roast 2
  812.  
  813. Recipe By :
  814. Serving Size : 6 Preparation Time : 0:00
  815. Categories :
  816. Amount Measure Ingredient -- Preparation Method
  817. -------- ------------ --------------------------------
  818. 1 Jar Ragu' Italian Cooking Sauce
  819. 4 Pounds Round Roast, Trimmed
  820. 1 Clove Garlic -- minced
  821. 1 Medium Onion -- sliced
  822. Salt And Pepper -- to taste
  823. 2 Tablespoons Oil
  824.  
  825. Sprinkle meat with salt and pepper.
  826.  
  827. Brown on all sides in oil.
  828.  
  829. Add onion and garlic; brown lightly. Pour off excess oil.
  830.  
  831. Add jar Ragu sauce, Cover and simmer for 2 1/2 hours or until tender.
  832.  
  833.  
  834.  
  835.  
  836.  
  837.  
  838.  
  839.  
  840.  
  841. - - - - - - - - - - - - - - - - - - -
  842.  
  843.  
  844.  
  845.  
  846. Nutr. Assoc. : 0
  847. * Exported from MasterCook *
  848.  
  849. Italian Pot Roast 1
  850.  
  851. Recipe By :
  852. Serving Size : 4 Preparation Time : 0:00
  853. Categories :
  854. Amount Measure Ingredient -- Preparation Method
  855. -------- ------------ --------------------------------
  856. 2 Pounds Chuck Roast -- boneless
  857. 3 Tablespoons Oil
  858. 1 Jar Ragu' Italian Cooking Sauce -- traditional
  859.  
  860. In Dutch oven, sear roast on all sides in hot oil.
  861.  
  862. Pour on jar of Ragu Sauce.
  863.  
  864. Simmer covered for 2 hours.
  865.  
  866.  
  867.  
  868.  
  869.  
  870.  
  871.  
  872.  
  873.  
  874.  
  875. - - - - - - - - - - - - - - - - - - -
  876.  
  877.  
  878.  
  879.  
  880. Nutr. Assoc. : 0
  881. * Exported from MasterCook *
  882.  
  883. Impossible Taco
  884.  
  885. Recipe By :
  886. Serving Size : 6 Preparation Time : 0:00
  887. Categories :
  888. Amount Measure Ingredient -- Preparation Method
  889. -------- ------------ --------------------------------
  890. 1 pound ground beef
  891. 1/2 cup onions -- chopped
  892. 1 envelope taco seasoning mix
  893. 1 can chopped green chilies -- drained
  894. 1 1/4 cups milk
  895. 3/4 cup Bisquick. baking mix
  896. 3 eggs
  897. 2 tomatoes -- sliced
  898. 1 cup Monterey jack cheese -- shredded
  899.  
  900. Heat oven to 400 degrees.
  901.  
  902. Grease 10" quiche dish or pie plate.
  903.  
  904. Cook and stir beef and onion over medium heat until beef is brown; drain. Stir in seasoning mix.
  905.  
  906. Spread in plate; sprinkle with chilies.
  907.  
  908. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.
  909.  
  910. Pour into plate.
  911.  
  912. Bake 25 minutes.
  913.  
  914. Top with tomatoes; sprinkle with cheese.
  915.  
  916. Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes longer.
  917.  
  918. Cool 5 minutes.
  919.  
  920. Serve with sour cream, chopped tomatoes and shredded lettuce if desired.
  921.  
  922. Possum Kingdom Lake Cookbook
  923.  
  924. MC Formatted using MC Buster 2.0d by
  925.  
  926.  
  927.  
  928.  
  929.  
  930.  
  931.  
  932.  
  933.  
  934.  
  935. - - - - - - - - - - - - - - - - - - -
  936.  
  937.  
  938.  
  939.  
  940. Nutr. Assoc. : 0
  941. * Exported from MasterCook *
  942.  
  943. Venetian Liver with Polenta
  944.  
  945. Recipe By :
  946. Serving Size : 1 Preparation Time : 0:00
  947. Categories :
  948. Amount Measure Ingredient -- Preparation Method
  949. -------- ------------ --------------------------------
  950. 1 pound beef liver -- 1 inch thick
  951. 3 tablespoons flour
  952. 1 teaspoon salt
  953. 1/8 teaspoon pepper
  954. 3 tablespoons butter or margarine
  955. 3 tablespoons olive oil -- or salad oil
  956. 1 pound onions -- sliced thin
  957. 1/2 teaspoon sage leaves
  958. 1/4 cup dry white wine
  959. 1 tablespoon chopped parsley
  960. Polenta -- see recipe
  961.  
  962. With paper towels pat liver dry. Cut into strips 1/8 inch wide. (To make liver easier to slice thinly, place in freezer just long enough to chill thoroughly) on sheet of waxed paper, combine flour, salt and pepper. roll liver in mixture, coating well.
  963.  
  964. In large skillet, heat butter and 2 tablespoons oil. Saute liver strips, turning frequently until lightly browned on all sides, about 5 minutes. Remove and set aside. Add remaining oil to skillet. Saute onion slices, stirring frequently until golden, about 10 minutes. Combine liver with onion mixture. Tossing lightly, cook covered over low heat 5 minutes. Remove liver and onions to serving dish.
  965.  
  966. To dripping in skillet add white wine and lemon juice, bring to a boil stirring, pour over liver and onions. Sprinkle with chopped parsley. Arrange squares of Polenta, over lapping around edge of platter.
  967.  
  968.  
  969.  
  970.  
  971.  
  972.  
  973.  
  974.  
  975.  
  976. - - - - - - - - - - - - - - - - - - -
  977.  
  978.  
  979.  
  980.  
  981. Nutr. Assoc. : 0
  982. * Exported from MasterCook *
  983.  
  984. Veal Parmigiano
  985.  
  986. Recipe By : Flora DiPillo
  987. Serving Size : 4 Preparation Time : 0:00
  988. Categories :
  989. Amount Measure Ingredient -- Preparation Method
  990. -------- ------------ --------------------------------
  991. 1 pound veal cutlets -- thin
  992. 3 tablespoons oil
  993. 3 cloves garlic -- finely minced
  994. 1 onion -- chopped
  995. 2 1/2 cups canned tomatoes
  996. 1 1/4 teaspoons pepper
  997. 8 ounces tomato sauce
  998. 1/4 teaspoon thyme
  999. 1 egg
  1000. 1/4 cup bread crumbs
  1001. 1/2 cup grated parmesan cheese
  1002. 3 tablespoons oil
  1003. 1/2 pound Mozzarella cheese -- thinly sliced
  1004.  
  1005. In 3 tablespoons hot oil saute garlic and onion till golden - add tomatoes, salt, pepper, break up tomatoes with fork. Simmer uncovered, 10 minutes . Add tomato sauce, thyme and simmer uncovered 20 minutes. Beat egg, combine crumbs, 1/4 cup Parmesan cheese. Dip each veal piece into egg and then into crumbs. Saute until golden brown. Set slices side by side in baking dish (12x8x2). Heat oven. Pour 2/3 of tomato mixture over veal. Put mozzarella on top. Spoon on rest of tomato mixture. Sprinkle with 1/4 cup Parmesan cheese. Bake uncovered 30 minutes.
  1006.  
  1007.  
  1008.  
  1009.  
  1010.  
  1011.  
  1012.  
  1013.  
  1014.  
  1015. - - - - - - - - - - - - - - - - - - -
  1016.  
  1017.  
  1018.  
  1019.  
  1020. Nutr. Assoc. : 0
  1021. * Exported from MasterCook *
  1022.  
  1023. Veal In Cream
  1024.  
  1025. Recipe By :
  1026. Serving Size : 4 Preparation Time : 0:00
  1027. Categories :
  1028. Amount Measure Ingredient -- Preparation Method
  1029. -------- ------------ --------------------------------
  1030. 1/2 Cup Chopped Onions
  1031. 1 Clove Garlic -- minced
  1032. 6 Tablespoons Butter
  1033. 4 Slices Veal -- pounded & cut
  1034. -- in thin strips
  1035. Salt And Pepper -- to taste
  1036. 1 Cup Cream
  1037. 1/2 Pound Mushrooms -- sliced
  1038. 2 Tablespoons Brandy
  1039. Noodles -- or rice
  1040.  
  1041. In a skillet, saute onion and garlic in 4 Tbsp. butter until onion in tender or translucent.
  1042.  
  1043. Add veal and saute for 2 - 3 minutes per side. Season if you wish.
  1044.  
  1045. Add cream; simmer covered, for 10 minutes.
  1046.  
  1047. In a separate pan, saute mushrooms in remaining butter for 2 - 3 minutes. Add brandy and combine with veal.
  1048.  
  1049. Serve with noodles or rice.
  1050.  
  1051.  
  1052.  
  1053.  
  1054.  
  1055.  
  1056.  
  1057.  
  1058.  
  1059. - - - - - - - - - - - - - - - - - - -
  1060.  
  1061.  
  1062.  
  1063.  
  1064. Nutr. Assoc. : 0
  1065. * Exported from MasterCook *
  1066.  
  1067. Thailand Beef Curry 2
  1068.  
  1069. Recipe By :
  1070. Serving Size : 1 Preparation Time : 0:00
  1071. Categories :
  1072. Amount Measure Ingredient -- Preparation Method
  1073. -------- ------------ --------------------------------
  1074. 1/2 cup minced onion
  1075. 1 pound round steak -- cut in 1" cubes
  1076. 2 tablespoons butter or oil
  1077. 2 1/2 teaspoons curry powder
  1078. 4 cups coconut milk
  1079. 1 small hot dried chili pepper
  1080. 1 Bouillon cube -- crushed
  1081. Salt -- to taste
  1082.  
  1083. Make coconut milk by cracking shell of coconut with hammer. Pry out meat with blunt knife. Cut meat into 1/2" chunks. Combine half the coconut meat and 1 1/2 cups of the hot water in blender. When paste has formed, strain through cloth into a bowl or 4 cup measure. Repeat with remaining coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).
  1084.  
  1085. Saut onion and meat in butter.
  1086.  
  1087. Stir in curry powder and remaining ingredients except salt.
  1088.  
  1089. Bring to a boil being careful not to boil over. When foaming ceases, turn to simmer.
  1090.  
  1091. Cook until mixture has been reduced to half its volume.
  1092.  
  1093. Add salt to taste.
  1094.  
  1095. Serve over hot rice, and raisin chutney or coconut chutney.
  1096.  
  1097. Possum Kingdom Lake Cookbook
  1098.  
  1099. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1100.  
  1101.  
  1102.  
  1103.  
  1104.  
  1105.  
  1106.  
  1107.  
  1108.  
  1109.  
  1110. - - - - - - - - - - - - - - - - - - -
  1111.  
  1112.  
  1113.  
  1114.  
  1115. Nutr. Assoc. : 0
  1116. * Exported from MasterCook *
  1117.  
  1118. Thailand Beef Curry 1
  1119.  
  1120. Recipe By :
  1121. Serving Size : 6 Preparation Time : 0:00
  1122. Categories :
  1123. Amount Measure Ingredient -- Preparation Method
  1124. -------- ------------ --------------------------------
  1125. 2 tablespoons salad oil or peanut oil
  1126. 1/2 cup minced onion
  1127. 2 small clove garlic
  1128. 1/2 teaspoon coriander seed -- crushed
  1129. 1 Small hot chili peppers -- (1 to 2)
  1130. 1/2 teaspoon powdered ginger
  1131. 1/2 teaspoon grated lemon rind
  1132. 1 pound round steak -- cut into 1" cubes
  1133. 1 Fresh coconut
  1134. 3 cups hot water
  1135. Salt to taste
  1136.  
  1137. In a blender container place onion, garlic, coriander seeds, chili peppers, ginger and lemon rind. Blend until a paste is formed.
  1138.  
  1139. Heat oil in skillet, add paste and cook until oil blends into paste. Add meat and brown well.
  1140.  
  1141. Meanwhile, crack shell of coconut with hammer. Pry out meat with blunt knife. Cut meat into 1/2" chunks. Combine half the coconut meat and 1 1/2 cups of the hot water in blender. When paste has formed, strain through cloth into a bowl or 4 cup measure. Repeat with remaining coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).
  1142.  
  1143. Stir in coconut milk to meat mixture, bring to a boil being careful not to boil over. When foaming ceases, turn to simmer. Cook until mixture has been reduced to half its volume.
  1144.  
  1145. Add salt to taste.
  1146.  
  1147. Serve over hot rice, and raisin chutney or coconut chutney.
  1148.  
  1149. Possum Kingdom Lake Cookbook
  1150.  
  1151. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1152.  
  1153.  
  1154.  
  1155.  
  1156.  
  1157.  
  1158.  
  1159.  
  1160.  
  1161.  
  1162. - - - - - - - - - - - - - - - - - - -
  1163.  
  1164.  
  1165.  
  1166.  
  1167. Nutr. Assoc. : 0
  1168. * Exported from MasterCook *
  1169.  
  1170. Tenderloin Tips In Beer
  1171.  
  1172. Recipe By :
  1173. Serving Size : 4 Preparation Time : 0:00
  1174. Categories :
  1175. Amount Measure Ingredient -- Preparation Method
  1176. -------- ------------ --------------------------------
  1177. 2 pounds tenderloin tips
  1178. Salt and pepper -- to taste
  1179. 1/2 cup flour
  1180. Oil for sauting
  1181. 1 large onion -- sliced
  1182. 1 Leek -- white only, chopped
  1183. 1 Shallot -- finely chopped
  1184. 2 Garlic cloves -- minced
  1185. 1 can beer -- (12 oz.)
  1186. 1/4 teaspoon thyme
  1187. 1 Bay leaf
  1188.  
  1189. Season tenderloin tips with salt and pepper; shake in bag containing the flour.
  1190.  
  1191. Pour a thin film of oil in skillet and saut the onion, leek, shallot and garlic until tender. Remove saut mixture with a slotted spoon and place in a casserole dish.
  1192.  
  1193. In the same pan, brown meat on all sides, adding more oil as needed. You may have to do this in 2 or 3 batches. Add browned meat to casserole.
  1194.  
  1195. Pour half the can of beer into the pan in which the meat was browned. Mix with the pan juices, scraping sides and bottom of pan. Pour this over meat in casserole.
  1196.  
  1197. Add remaining beer, thyme and bay leaf. Cover tightly and simmer 1 to 1 1/4 hours on top of the stove.
  1198.  
  1199. Serves 4 - 6.
  1200.  
  1201. Possum Kingdom Lake Cookbook
  1202.  
  1203. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1204.  
  1205.  
  1206.  
  1207.  
  1208.  
  1209.  
  1210.  
  1211.  
  1212.  
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  1214. - - - - - - - - - - - - - - - - - - -
  1215.  
  1216.  
  1217.  
  1218.  
  1219. Nutr. Assoc. : 0
  1220. * Exported from MasterCook *
  1221.  
  1222. Tenderloin Pita Pockets
  1223.  
  1224. Recipe By :
  1225. Serving Size : 4 Preparation Time : 0:00
  1226. Categories :
  1227. Amount Measure Ingredient -- Preparation Method
  1228. -------- ------------ --------------------------------
  1229. 2 teaspoons olive oil
  1230. 1 small onion -- sliced and
  1231. -- separated into
  1232. -- rings
  1233. 1/2 Green pepper -- diced
  1234. 2 cloves garlic -- minced
  1235. 1/2 teaspoon dried oregano leaves
  1236. 1 pound tenderloin tips -- cut into lengthwise
  1237. -- strips
  1238. 4 Pita pockets -- cut in half
  1239.  
  1240. Combine oil, onion, green pepper, garlic and oregano in a non-stick frying pan and cook for 2-3 minutes.
  1241.  
  1242. Add beef strips, brown all sides and season to taste.
  1243.  
  1244. Place 1/4 meat mixture into a pita and top with Sour Cream Dill Sauce or another sauce of you choice.
  1245.  
  1246. Possum Kingdom Lake Cookbook
  1247.  
  1248. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1249.  
  1250.  
  1251.  
  1252.  
  1253.  
  1254.  
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  1257.  
  1258.  
  1259. - - - - - - - - - - - - - - - - - - -
  1260.  
  1261.  
  1262.  
  1263.  
  1264. Nutr. Assoc. : 0
  1265. * Exported from MasterCook *
  1266.  
  1267. Sweet'n Sour Burgers
  1268.  
  1269. Recipe By :
  1270. Serving Size : 4 Preparation Time : 0:00
  1271. Categories :
  1272. Amount Measure Ingredient -- Preparation Method
  1273. -------- ------------ --------------------------------
  1274. 4 cans rice -- cooked
  1275. 1 cup pineapple juice
  1276. 1/2 cup sugar
  1277. 1/3 cup water
  1278. 1/4 cup vinegar
  1279. 1 tablespoon soy sauce
  1280. 2 tablespoons cornstarch
  1281. 2 tablespoons butter
  1282. 1 medium green pepper -- cut into strips
  1283. 4 slices pineapple rings
  1284. 4 Ground beef burgers
  1285.  
  1286. Prepare rice.
  1287.  
  1288. In a small saucepan combine next 6 ingredients and bring to a boil. Let simmer while preparing burgers.
  1289.  
  1290. Saut green pepper in butter for 4 to 5 minutes. Add pineapple.
  1291.  
  1292. Fry burgers 3 to 4 minutes on each side.
  1293.  
  1294. Place burgers on rice. Top with pineapple slices and several strips of green pepper. Pour sauce over top.
  1295.  
  1296. Possum Kingdom Lake Cookbook
  1297.  
  1298. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1299.  
  1300.  
  1301.  
  1302.  
  1303.  
  1304.  
  1305.  
  1306.  
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  1309. - - - - - - - - - - - - - - - - - - -
  1310.  
  1311.  
  1312.  
  1313.  
  1314. Nutr. Assoc. : 0
  1315. * Exported from MasterCook *
  1316.  
  1317. Sweet And Sour Meatballs 57
  1318.  
  1319. Recipe By :
  1320. Serving Size : 4 Preparation Time : 0:00
  1321. Categories :
  1322. Amount Measure Ingredient -- Preparation Method
  1323. -------- ------------ --------------------------------
  1324. 1 pound ground beef
  1325. 1 Egg -- beaten
  1326. 1 teaspoon salt
  1327. 1 dash pepper
  1328. 2 tablespoons shortening
  1329. 1 Green pepper -- cut into strips
  1330. 1 Onion -- sliced
  1331. 1 1/2 cups pineapple juice
  1332. 1/4 cup Heinz 57 Sauce
  1333. Cornstarch/water
  1334.  
  1335. Combine ground beef, egg, salt and pepper.
  1336.  
  1337. Form into 16 meatballs.
  1338.  
  1339. Lightly brown meatballs in shortening.
  1340.  
  1341. Add green pepper and onion; saut until vegetables are tender.
  1342.  
  1343. Stir in pineapple juice and Heinz 57 sauce. Cover; simmer 15 - 20 minutes.
  1344.  
  1345. Thicken sauce with cornstarch and water mixture.
  1346.  
  1347. Serve over hot rice.
  1348.  
  1349. Possum Kingdom Lake Cookbook
  1350.  
  1351. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1352.  
  1353.  
  1354.  
  1355.  
  1356.  
  1357.  
  1358.  
  1359.  
  1360.  
  1361.  
  1362. - - - - - - - - - - - - - - - - - - -
  1363.  
  1364.  
  1365.  
  1366.  
  1367. Nutr. Assoc. : 0
  1368. * Exported from MasterCook *
  1369.  
  1370. Sweet & Sour Meatballs
  1371.  
  1372. Recipe By : Martha Jo Williams
  1373. Serving Size : 1 Preparation Time : 0:00
  1374. Categories :
  1375. Amount Measure Ingredient -- Preparation Method
  1376. -------- ------------ --------------------------------
  1377. 1 pound ground chuck
  1378. 1 Egg -- beaten
  1379. Salt & pepper
  1380. 1 small jar apple jelly
  1381. 1 jar chili sauce -- may add to beef
  1382. Garlic salt
  1383. Worcestershire sauce
  1384. Catsup
  1385. Cracker crumbs
  1386. Flour
  1387. Onion
  1388.  
  1389. Possum Kingdom Lake Cookbook
  1390.  
  1391. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1392.  
  1393.  
  1394.  
  1395.  
  1396.  
  1397.  
  1398.  
  1399.  
  1400.  
  1401.  
  1402. - - - - - - - - - - - - - - - - - - -
  1403.  
  1404.  
  1405.  
  1406.  
  1407. Nutr. Assoc. : 0
  1408. * Exported from MasterCook *
  1409.  
  1410. Swedish Meat Balls
  1411.  
  1412. Recipe By :
  1413. Serving Size : 1 Preparation Time : 0:00
  1414. Categories :
  1415. Amount Measure Ingredient -- Preparation Method
  1416. -------- ------------ --------------------------------
  1417. ***MEAT BALLS***
  1418. 2 tablespoons butter or margarine -- melted
  1419. 1/4 cup finely minced onion
  1420. 1 Egg -- slightly beaten
  1421. 1/2 cup milk
  1422. 1/2 cup soft -- fine bread crumbs
  1423. 1 1/2 teaspoons salt
  1424. 1/2 teaspoon allspice
  1425. 1/4 teaspoon nutmeg
  1426. 1 pound lean ground beef
  1427. 1/4 pound ground veal -- or pork
  1428. SAUCE:
  1429. 2 tablespoons butter or margarine
  1430. 3 tablespoons flour
  1431. 1 teaspoon sugar
  1432. 1 teaspoon salt
  1433. 1/4 teaspoon black pepper
  1434. 1 cup water
  1435. 3/4 cup light cream -- or evaporated milk
  1436.  
  1437. Saut onion in butter.
  1438.  
  1439. Combine egg with milk and bread crumbs; let stand 5 minutes.
  1440.  
  1441. Add salt, spices, meat and onion. Blend well.
  1442.  
  1443. Melt remaining butter in large skillet.
  1444.  
  1445. Using 2 teaspoons, form meat mixture into small balls about 1/2" in diameter.
  1446.  
  1447. Drop some balls into skillet; brown well on all sides; remove to warm casserole; repeat until all meat balls are browned.
  1448.  
  1449. To make sauce: stir the flour, sugar, salt and pepper into the butter left in the skillet.
  1450.  
  1451. Slowly add water and cream; cook and stir until thickened, about 5 minutes.
  1452.  
  1453. Pour sauce over meat balls; cover and bake at 350 degrees 25 to 30 minutes. Or simply return meat balls to skillet; cover and simmer until tender.
  1454.  
  1455. Yield: about 36 meatballs.
  1456.  
  1457. NOTE: These meat balls may be made a day ahead, cooled and refrigerated. Reheat just before serving.
  1458.  
  1459. Possum Kingdom Lake Cookbook
  1460.  
  1461. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1462.  
  1463.  
  1464.  
  1465.  
  1466.  
  1467.  
  1468.  
  1469.  
  1470.  
  1471.  
  1472. - - - - - - - - - - - - - - - - - - -
  1473.  
  1474.  
  1475.  
  1476.  
  1477. Nutr. Assoc. : 0
  1478. * Exported from MasterCook *
  1479.  
  1480. Stew-Da-Loo
  1481.  
  1482. Recipe By :
  1483. Serving Size : 8 Preparation Time : 0:00
  1484. Categories :
  1485. Amount Measure Ingredient -- Preparation Method
  1486. -------- ------------ --------------------------------
  1487. 2 pounds cubed lean beef for stew
  1488. 2 tablespoons shortening
  1489. 3 1/2 cups water
  1490. 1 medium onion -- sliced
  1491. 1 tablespoon Heinz Worcestershire Sauce
  1492. 1/4 teaspoon pepper
  1493. 6 medium potatoes -- cubed
  1494. 4 medium carrots -- cut into 1/4"
  1495. -- slices
  1496. 2 medium onions -- cut into eighths
  1497. 1 cup Heinz Tomato Ketchup
  1498. 1/2 cup dry red wine
  1499. 1 package frozen peas -- (10 oz.)
  1500.  
  1501. In large saucepan or Dutch oven, brown meat well in shortening.
  1502.  
  1503. Add water and next 4 ingredients.
  1504.  
  1505. Cover; simmer 45 minutes or until meat is almost tender, stirring occasionally.
  1506.  
  1507. Add potatoes, carrots and onions.
  1508.  
  1509. Cover; simmer 30 minutes or until vegetables are tender.
  1510.  
  1511. Stir in ketchup, wine and peas.
  1512.  
  1513. Cover; simmer 20 minutes longer.
  1514.  
  1515. Thicken sauce with flour/water mixture, if desired.
  1516.  
  1517. Makes 8 - 10 servings.
  1518.  
  1519. Possum Kingdom Lake Cookbook
  1520.  
  1521. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1522.  
  1523.  
  1524.  
  1525.  
  1526.  
  1527.  
  1528.  
  1529.  
  1530.  
  1531.  
  1532. - - - - - - - - - - - - - - - - - - -
  1533.  
  1534.  
  1535.  
  1536.  
  1537. Nutr. Assoc. : 0
  1538. * Exported from MasterCook *
  1539.  
  1540. Steak Strips
  1541.  
  1542. Recipe By :
  1543. Serving Size : 1 Preparation Time : 0:00
  1544. Categories :
  1545. Amount Measure Ingredient -- Preparation Method
  1546. -------- ------------ --------------------------------
  1547. 1 pound top sirloin steaks -- sliced into thin
  1548. -- strips
  1549. 1 can tomatoes -- diced (10 oz.)
  1550. 1 cup carrots -- thinly sliced
  1551. 1/2 cup onion -- finely chopped
  1552. 1/2 teaspoon basil
  1553. 1/4 teaspoon oregano
  1554. 4 tablespoons flour
  1555. 2 teaspoons salt
  1556. 1/4 teaspoon pepper
  1557. 1/4 teaspoon cumin
  1558. 1 tablespoon peanut oil
  1559. 1 cup zucchini -- thinly sliced
  1560. 1 1/2 cups mushrooms -- sliced
  1561.  
  1562. Pour juice from tomatoes into a microwave-safe dish and add carrots, onion, basil and oregano. Cover and microwave on high power for 4 minutes, stirring once during that time.
  1563.  
  1564. Combine flour, salt, pepper, cumin; dredge steak strips.
  1565.  
  1566. Add oil to an oblong microwave-safe baking dish and spread steak strips over bottom. Cover and cook on medium power for 6 minutes, stirring once during that time.
  1567.  
  1568. Stir in carrot mixture, tomatoes, zucchini and mushrooms. Cover and continue cooking on medium power for 12 minutes, stirring 3 or 4 times. Let stand 3 minutes.
  1569.  
  1570. Serve with rice.
  1571.  
  1572. Possum Kingdom Lake Cookbook
  1573.  
  1574. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1575.  
  1576.  
  1577.  
  1578.  
  1579.  
  1580.  
  1581.  
  1582.  
  1583.  
  1584.  
  1585. - - - - - - - - - - - - - - - - - - -
  1586.  
  1587.  
  1588.  
  1589.  
  1590. Nutr. Assoc. : 0
  1591. * Exported from MasterCook *
  1592.  
  1593. Steak Mandarin
  1594.  
  1595. Recipe By :
  1596. Serving Size : 4 Preparation Time : 0:00
  1597. Categories :
  1598. Amount Measure Ingredient -- Preparation Method
  1599. -------- ------------ --------------------------------
  1600. 3/4 pound flank steak
  1601. 1 tablespoon dry sherry
  1602. 3 tablespoons soy sauce
  1603. 1 tablespoon cornstarch
  1604. 1 sweet green pepper, whole
  1605. 8 1/2 ounces waterchestnuts, canned -- drained
  1606. 3 tablespoons vegetable oil
  1607. 16 ounces bean sprouts -- canned, drained
  1608. 1/2 teaspoon salt
  1609. 1/2 teaspoon sugar
  1610. 11 ounces mandarin oranges -- canned, drained
  1611.  
  1612. Cut flank steak diagonally into paper thin strips. (1x1/2x1/4 inch).
  1613. Marinate steak in sherry and soy sauce about 10 minutes. Stir in cornstarch to coast each piece.
  1614. Meanwhile, wash and cup pepper, remove seeds and cut into 1x1/2 inch wide strips to make 1/2 cup. Cut waterchestnuts into 1/4 inch thick slices.
  1615. In a skillet or wok, heat remaining oil, stir-fry steak until it turns grey, return vegetables to skillet. stir-fry until heated through. Mix in mandarin oranges, heat and serve.
  1616. Makes 4 or 5 servings.
  1617.  
  1618.  
  1619.  
  1620.  
  1621.  
  1622.  
  1623.  
  1624.  
  1625.  
  1626. - - - - - - - - - - - - - - - - - - -
  1627.  
  1628.  
  1629.  
  1630.  
  1631. Nutr. Assoc. : 0
  1632. * Exported from MasterCook *
  1633.  
  1634. Steak Diane
  1635.  
  1636. Recipe By :
  1637. Serving Size : 2 Preparation Time : 0:00
  1638. Categories :
  1639. Amount Measure Ingredient -- Preparation Method
  1640. -------- ------------ --------------------------------
  1641. 2 Filet Mignons -- or other type of
  1642. -- steak of your
  1643. -- choice
  1644. 1/8 teaspoon salt
  1645. 1/8 teaspoon freshly ground pepper
  1646. 2 tablespoons butter
  1647. 1 teaspoon Dijon style mustard
  1648. 1 tablespoon shallots -- minced
  1649. 1 tablespoon butter
  1650. 1 tablespoon lemon juice
  1651. 1 1/2 teaspoons Worcestershire sauce
  1652. 1 tablespoon fresh chives -- minced
  1653. 1 teaspoon brandy
  1654. 1 tablespoon fresh parsley -- minced
  1655. Salt & pepper to taste
  1656.  
  1657. Season both sides of steaks with salt and pepper.
  1658.  
  1659. Melt butter in a heavy skillet; add mustard and shallots. Saut over medium heat 1 minute.
  1660.  
  1661. Add steaks and cook approximately 3 minutes on each side for medium rare. Remove steaks to serving plate and keep warm.
  1662.  
  1663. Add into pan drippings, 1 Tbsp. butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes.
  1664.  
  1665. Add brandy; pour over steaks. Sprinkle parsley over top of steaks.
  1666.  
  1667. Possum Kingdom Lake Cookbook
  1668.  
  1669. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1670.  
  1671.  
  1672.  
  1673.  
  1674.  
  1675.  
  1676.  
  1677.  
  1678.  
  1679.  
  1680. - - - - - - - - - - - - - - - - - - -
  1681.  
  1682.  
  1683.  
  1684.  
  1685. Nutr. Assoc. : 0
  1686. * Exported from MasterCook *
  1687.  
  1688. Steak
  1689.  
  1690. Recipe By :
  1691. Serving Size : 1 Preparation Time : 0:00
  1692. Categories :
  1693. Amount Measure Ingredient -- Preparation Method
  1694. -------- ------------ --------------------------------
  1695. 2 large steaks
  1696. flour
  1697. salt
  1698. pepper
  1699. garlic
  1700. 2 onions -- sliced
  1701. 1 cup water
  1702. 1 can tomatoes
  1703. 1 green pepper
  1704.  
  1705. Beat steak, brown on both sides in hot fat, and add the remaining ingredients, cover and simmer until meat is tender 1 or 2 hours.
  1706.  
  1707.  
  1708.  
  1709.  
  1710.  
  1711.  
  1712.  
  1713.  
  1714.  
  1715. - - - - - - - - - - - - - - - - - - -
  1716.  
  1717.  
  1718.  
  1719.  
  1720. Nutr. Assoc. : 0
  1721. * Exported from MasterCook *
  1722.  
  1723. Spaghetti Pie
  1724.  
  1725. Recipe By : Meredith Corporation, 1980
  1726. Serving Size : 6 Preparation Time : 0:00
  1727. Categories :
  1728. Amount Measure Ingredient -- Preparation Method
  1729. -------- ------------ --------------------------------
  1730. 6 ounces spaghetti
  1731. 2 tablespoons butter or margarine
  1732. 1/3 cup grated parmesan cheese
  1733. 2 eggs -- well beaten
  1734. 1 cup cottage cheese
  1735. 1 pound ground beef
  1736. 1/2 cup chopped onion
  1737. 1/4 cup chopped green bell pepper
  1738. 1 cup tomatoes -- cut up
  1739. 6 ounces tomato paste
  1740. 1 teaspoon sugar
  1741. 1 teaspoon dried oregano -- crushed
  1742. 1/2 teaspoon garlic salt
  1743. 1/2 cup shredded mozzarella cheese
  1744.  
  1745. Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter into hot spaghetti. Stir in parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie plate. spread cottage cheese over bottom of spaghetti crust.
  1746.  
  1747. In skillet cook ground beef, onion, and green pepper till vegetables are tender and meat is browned. Drain off excess fat. stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.
  1748.  
  1749. /turn meat mixture into spaghetti crust. Bake uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarella a cheese atop. Bake 5 minutes longer or till cheese melts. Makes 6 servings.
  1750.  
  1751.  
  1752.  
  1753.  
  1754.  
  1755.  
  1756.  
  1757.  
  1758.  
  1759. - - - - - - - - - - - - - - - - - - -
  1760.  
  1761. NOTES : May usepork sausage instead of beef is you like.
  1762.  
  1763.  
  1764.  
  1765.  
  1766.  
  1767.  
  1768.  
  1769.  
  1770.  
  1771. Nutr. Assoc. : 0
  1772. * Exported from MasterCook *
  1773.  
  1774. Sour Cream-Tomato Beef Stew
  1775.  
  1776. Recipe By :
  1777. Serving Size : 1 Preparation Time : 0:00
  1778. Categories :
  1779. Amount Measure Ingredient -- Preparation Method
  1780. -------- ------------ --------------------------------
  1781. 2 1/2 pounds beef chuck steak -- cut into 2x1/2"
  1782. -- strips
  1783. 1 cup onion -- chopped
  1784. 2 tablespoons vegetable oil
  1785. 2 cups sliced mushrooms
  1786. 1 can whole tomatoes -- (14 1/2 oz.)
  1787. 1 can tomato paste -- (6 oz.)
  1788. 1/2 cup water
  1789. 1 tablespoon sugar
  1790. 1 1/2 teaspoons Worcestershire sauce
  1791. 1/2 teaspoon pepper
  1792. 3/4 cup sour cream
  1793. 2 tablespoons Bisquick baking mix
  1794. 1/3 cup butter -- melted
  1795. 1 cup sour cream
  1796.  
  1797. Cook beef and onion in oil in Dutch oven until brown.
  1798.  
  1799. Stir in mushrooms, tomatoes (with liquid, paste, water, sugar, salt, sauce and pepper; break up tomatoes.
  1800.  
  1801. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, 1 1/2 hour.
  1802.  
  1803. Mix 3/4 cup sour cream and 2 Tbsp. baking mix; stir into stew. Heat to boiling.
  1804.  
  1805. Mix remaining ingredients; beat 20 strokes. Drop by spoonfuls on stew. Bake at 450 degrees until brown, 10 minutes.
  1806.  
  1807. 5 - 6 servings.
  1808.  
  1809. Possum Kingdom Lake Cookbook
  1810.  
  1811. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1812.  
  1813.  
  1814.  
  1815.  
  1816.  
  1817.  
  1818.  
  1819.  
  1820.  
  1821.  
  1822. - - - - - - - - - - - - - - - - - - -
  1823.  
  1824.  
  1825.  
  1826.  
  1827. Nutr. Assoc. : 0
  1828. * Exported from MasterCook *
  1829.  
  1830. Smothered Round Steak
  1831.  
  1832. Recipe By :
  1833. Serving Size : 4 Preparation Time : 0:00
  1834. Categories :
  1835. Amount Measure Ingredient -- Preparation Method
  1836. -------- ------------ --------------------------------
  1837. 2 pounds round steak
  1838. 2 teaspoons salt
  1839. 1/2 teaspoon ground black pepper
  1840. 1 teaspoon ground red pepper
  1841. 1 teaspoon ground white pepper
  1842. all-purpose flour (dredging)
  1843. 1/2 cup vegetable oil
  1844. 3 medium onions, chopped
  1845. 2 bell peppers, chopped
  1846. 1 celery rib, chopped
  1847. 1 cup beef stock
  1848.  
  1849. 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. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering.
  1850.  
  1851.  
  1852.  
  1853.  
  1854.  
  1855.  
  1856.  
  1857.  
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  1859. - - - - - - - - - - - - - - - - - - -
  1860.  
  1861.  
  1862.  
  1863.  
  1864. Nutr. Assoc. : 0
  1865. * Exported from MasterCook *
  1866.  
  1867. Sloppy Joes
  1868.  
  1869. Recipe By :
  1870. Serving Size : 8 Preparation Time : 0:00
  1871. Categories :
  1872. Amount Measure Ingredient -- Preparation Method
  1873. -------- ------------ --------------------------------
  1874. 1 pound ground beef
  1875. 1 tablespoon cooking oil
  1876. 1/2 cup chopped onion
  1877. 2 tablespoons chopped sweet green pepper
  1878. 2 cups tomato sauce
  1879. 1 1/4 teaspoons salt
  1880. 8 Hamburger buns
  1881.  
  1882. Brown beef in oil, when meat is al most brown add onion and peppers and finish browning. Add tomato sauce and salt and simmer 20 to 30 minutes, until thick. Split and toast buns.
  1883. Serve hamburger mixture on hot toasted buns.
  1884.  
  1885.  
  1886.  
  1887.  
  1888.  
  1889.  
  1890.  
  1891.  
  1892.  
  1893. - - - - - - - - - - - - - - - - - - -
  1894.  
  1895. Serving Ideas: dill pickles and potato chips
  1896.  
  1897.  
  1898.  
  1899.  
  1900. Nutr. Assoc. : 0
  1901. * Exported from MasterCook *
  1902.  
  1903. Skillet Spaghetti
  1904.  
  1905. Recipe By :
  1906. Serving Size : 6 Preparation Time : 0:00
  1907. Categories :
  1908. Amount Measure Ingredient -- Preparation Method
  1909. -------- ------------ --------------------------------
  1910. 1 pound ground beef
  1911. 3/4 cup chopped onions
  1912. 1/3 cup chopped green pepper
  1913. 1 clove garlic -- minced
  1914. 1 tablespoon shortening
  1915. 2 teaspoons salt
  1916. 4 cups water
  1917. 1/2 pound spaghetti -- broken into 2"
  1918. -- pieces
  1919. 1 can tomatoes -- cut into bite-size
  1920. -- pieces (1 Lb.)
  1921. 3/4 cup Heinz Tomato Ketchup
  1922.  
  1923. In Dutch oven or large deep skillet, brown first 4 ingredients in shortening.
  1924.  
  1925. Sprinkle with salt; stir in water. Bring mixture to a boil; add spaghetti.
  1926.  
  1927. Cook, uncovered, 12 - 15 minutes or until spaghetti is tender.
  1928.  
  1929. Stir in tomatoes and ketchup; simmer about 10 minutes to blend flavors.
  1930.  
  1931. Serve with Parmesan cheese, if desired.
  1932.  
  1933. Makes 6 - 8 servings
  1934.  
  1935. Possum Kingdom Lake Cookbook
  1936.  
  1937. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1938.  
  1939.  
  1940.  
  1941.  
  1942.  
  1943.  
  1944.  
  1945.  
  1946.  
  1947.  
  1948. - - - - - - - - - - - - - - - - - - -
  1949.  
  1950.  
  1951.  
  1952.  
  1953. Nutr. Assoc. : 0
  1954. * Exported from MasterCook *
  1955.  
  1956. Skillet Beef And Rice
  1957.  
  1958. Recipe By :
  1959. Serving Size : 6 Preparation Time : 0:00
  1960. Categories :
  1961. Amount Measure Ingredient -- Preparation Method
  1962. -------- ------------ --------------------------------
  1963. 1 tablespoon salad oil
  1964. 1 medium onion -- chopped
  1965. 1 medium green pepper -- chopped, optional
  1966. 1 pound extra-lean ground beef
  1967. 1 cup enriched regular long-grain rice
  1968. 1 can kidney beans -- (16 oz.)
  1969. 1 can tomatoes -- (16 oz.)
  1970. 1 teaspoon salt
  1971.  
  1972. In large skillet over medium heat, in hot oil, cook onion and pepper, 5 minutes or until tender.
  1973.  
  1974. Add ground beef and cook until browned, stirring occasionally.
  1975.  
  1976. Stir in remaining ingredients; heat to boiling.
  1977.  
  1978. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.
  1979.  
  1980. Possum Kingdom Lake Cookbook
  1981.  
  1982. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1983.  
  1984.  
  1985.  
  1986.  
  1987.  
  1988.  
  1989.  
  1990.  
  1991.  
  1992.  
  1993. - - - - - - - - - - - - - - - - - - -
  1994.  
  1995.  
  1996.  
  1997.  
  1998. Nutr. Assoc. : 0
  1999. * Exported from MasterCook *
  2000.  
  2001. Shirley's Beef Burgundy
  2002.  
  2003. Recipe By : Shirley Tremble, Ft. Myers, FL
  2004. Serving Size : 1 Preparation Time : 0:00
  2005. Categories :
  2006. Amount Measure Ingredient -- Preparation Method
  2007. -------- ------------ --------------------------------
  2008. 1/2 pound sliced mushrooms
  2009. 1/4 cup melted butter
  2010. 3 slices bacon -- cut in pieces
  2011. 2 pounds beef roast -- cut in 1 1/2" cubes
  2012. 1 1/2 cups red wine
  2013. 2 beef bouillon cubes
  2014. 2 tablespoons sugar
  2015. 1/4 teaspoon salt
  2016. 1/4 teaspoon ground thyme
  2017. 1 small bay leaf
  2018. 1/2 pound small whole onions
  2019.  
  2020. Saute mushrooms in butter, remove and saute bacon, remove bacon and add beef. Brown well, sprinkle in flour, garlic, onions, bouillon cubes, wine, sugar, salt, spices and cover. Simmer 2 hours. Add bacon and mushrooms and simmer another hour.
  2021.  
  2022. Serve over hot rice or noodles.
  2023.  
  2024.  
  2025.  
  2026.  
  2027.  
  2028.  
  2029.  
  2030.  
  2031.  
  2032. - - - - - - - - - - - - - - - - - - -
  2033.  
  2034. NOTES : Very Good
  2035.  
  2036.  
  2037.  
  2038.  
  2039.  
  2040.  
  2041.  
  2042.  
  2043.  
  2044. Nutr. Assoc. : 0
  2045. * Exported from MasterCook *
  2046.  
  2047. Savory Pot Roast
  2048.  
  2049. Recipe By :
  2050. Serving Size : 8 Preparation Time : 0:00
  2051. Categories :
  2052. Amount Measure Ingredient -- Preparation Method
  2053. -------- ------------ --------------------------------
  2054. 2 tablespoons vegetable oil
  2055. 3 1/2 pounds beef round -- or chuck pot roast,
  2056. -- up to 4
  2057. 1 can cream of mushroom soup -- (10 3/4 oz.)
  2058. 1 Pouch Campbell's Dry Onion Soup and
  2059. -- Recipe Mix
  2060. 1 1/4 cups water
  2061. 6 medium potatoes -- quartered
  2062. 6 Carrots -- cut into 2" pieces
  2063. 2 tablespoons all-purpose flour
  2064.  
  2065. In 6 quart saucepot, in hot oil, brown roast on all sides. Spoon off fat.
  2066.  
  2067. Stir in mushroom soup, onion soup mix and 1 cup water.
  2068.  
  2069. Reduce heat to low. Cover; cook 2 hours.
  2070.  
  2071. Add vegetables. Cover; cook 45 minutes or until roast and vegetables are fork-tender.
  2072.  
  2073. Remove roast and vegetables.
  2074.  
  2075. Stir together flour and remaining water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly.
  2076.  
  2077. Garnish with fresh parsley if desired.
  2078.  
  2079. Possum Kingdom Lake Cookbook
  2080.  
  2081. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  2082.  
  2083.  
  2084.  
  2085.  
  2086.  
  2087.  
  2088.  
  2089.  
  2090.  
  2091.  
  2092. - - - - - - - - - - - - - - - - - - -
  2093.  
  2094.  
  2095.  
  2096.  
  2097. Nutr. Assoc. : 0
  2098. * Exported from MasterCook *
  2099.  
  2100. Saucy Steak Skillet
  2101.  
  2102. Recipe By :
  2103. Serving Size : 6 Preparation Time : 0:00
  2104. Categories :
  2105. Amount Measure Ingredient -- Preparation Method
  2106. -------- ------------ --------------------------------
  2107. 1 pound beef boneless round steak -- cut into serving
  2108. -- pieces
  2109. 1/4 cup all-purpose flour
  2110. 1 tablespoon vegetable oil
  2111. 1 large onion -- chopped
  2112. 1 can whole potatoes -- drained (reserve
  2113. -- liquid) (16 oz.)
  2114. 1/4 cup catsup
  2115. 1 tablespoon Worcestershire sauce
  2116. 2 teaspoons bell pepper flakes
  2117. 1 teaspoon instant beef bouillon
  2118. 1 teaspoon salt
  2119. 1/2 teaspoon dried marjoram leaves
  2120. 1/4 teaspoon pepper
  2121. 1 package frozen Italian green beans -- (10 oz.)
  2122. 1 jar sliced pimiento -- drained (2 oz.)
  2123.  
  2124. Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10" skillet; push beef to side. Cook and stir onion in oil until tender; drain.
  2125.  
  2126. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper; pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours.
  2127.  
  2128. Rinse frozen beans under running cold water to separate. Add potatoes, beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender, 10 to 15 minutes.
  2129.  
  2130. Possum Kingdom Lake Cookbook
  2131.  
  2132. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  2133.  
  2134.  
  2135.  
  2136.  
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  2145.  
  2146.  
  2147.  
  2148. Nutr. Assoc. : 0
  2149. * Exported from MasterCook *
  2150.  
  2151. Quick Skillet Beef and Vegetables
  2152.  
  2153. Recipe By : Naomi Billings
  2154. Serving Size : 2 Preparation Time : 0:00
  2155. Categories :
  2156. Amount Measure Ingredient -- Preparation Method
  2157. -------- ------------ --------------------------------
  2158. 1 large onion -- sliced
  2159. 4 large mushrooms -- sliced
  2160. 1/2 pound lean beef -- thinly sliced
  2161. 3 tablespoons cooking oil
  2162. 4 tablespoons soy sauce
  2163. 2 tablespoons sugar
  2164. 1/4 pound fresh spinach
  2165. 3 pieces celery -- sliced thin diagonal
  2166. 4 scallions -- cut lengthwise into
  2167. -- thin slices
  2168. 1/2 can consomme
  2169.  
  2170. Place in skillet 3 tablespoons cooking oil and the sliced onion. Mix in sliced mushrooms. Add beef, spinach, celery, scallions and soy sauce. Sprinkle with sugar. Add half of a 10 1/2 ounce can consomme. Mix. Cook 2 minutes. Serve over rice. Serve 2
  2171.  
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  2181.  
  2182.  
  2183.  
  2184.  
  2185. Nutr. Assoc. : 0
  2186. * Exported from MasterCook *
  2187.  
  2188. Quick Italian Soup
  2189.  
  2190. Recipe By :
  2191. Serving Size : 1 Preparation Time : 0:00
  2192. Categories :
  2193. Amount Measure Ingredient -- Preparation Method
  2194. -------- ------------ --------------------------------
  2195. 1 pound ground beef
  2196. 1 medium onion -- chopped
  2197. 1 package Hamburger Helper mix for Lasagna
  2198. 5 cups water
  2199. 1 can whole kernel corn -- (8 1/4 oz.)
  2200. 1 can whole tomatoes -- (16 oz.)
  2201. 2 tablespoons grated Parmesan cheese
  2202. 1 small zucchini -- sliced and slices
  2203. -- cut into halves
  2204.  
  2205. Cook and stir ground beef and onion in Dutch oven until beef is brown; drain.
  2206.  
  2207. Stir in Sauce Mix, water, corn (with liquid), tomatoes (with liquid), and cheese; break up tomatoes with fork.
  2208.  
  2209. Heat to boiling, stirrings constantly; reduce heat.
  2210.  
  2211. Cover and simmer, stirring occasionally, 10 minutes.
  2212.  
  2213. Stir in Noodles and zucchini.
  2214.  
  2215. Cover and cook 10 minutes longer.
  2216.  
  2217. Sprinkle each serving with grated Parmesan cheese if desired.
  2218.  
  2219. Makes 9 1/2 cups.
  2220.  
  2221. Possum Kingdom Lake Cookbook
  2222.  
  2223. MC Formatted using MC Buster & SNT on 4/10/98
  2224.  
  2225.  
  2226.  
  2227.  
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  2235.  
  2236.  
  2237.  
  2238.  
  2239. Nutr. Assoc. : 0
  2240. * Exported from MasterCook *
  2241.  
  2242. Picante Burgers
  2243.  
  2244. Recipe By : Frito-Lays, Inc. 1984
  2245. Serving Size : 1 Preparation Time : 0:00
  2246. Categories :
  2247. Amount Measure Ingredient -- Preparation Method
  2248. -------- ------------ --------------------------------
  2249. 1 pound ground beef
  2250. 1 cup picante sauce
  2251.  
  2252. Mix beef and picante sauce together. Shape into patties for hamburgers. Gill to desired doneness.
  2253.  
  2254.  
  2255.  
  2256.  
  2257.  
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  2263.  
  2264.  
  2265.  
  2266.  
  2267. Nutr. Assoc. : 0
  2268. * Exported from MasterCook *
  2269.  
  2270. Oriental Pepper Steak
  2271.  
  2272. Recipe By :
  2273. Serving Size : 4 Preparation Time : 0:00
  2274. Categories :
  2275. Amount Measure Ingredient -- Preparation Method
  2276. -------- ------------ --------------------------------
  2277. 1 1/2 pounds steak -- cut in thin strips
  2278. 4 tablespoons oil
  2279. 3 green pepper -- cut in strips
  2280. salt and pepper -- to taste
  2281. 3 tablespoons soy sauce
  2282. 1 cup beef bouillon -- from cube or powder
  2283. 2 tablespoons cornstarch
  2284.  
  2285. Heat oil in skillet and saute meat slices until all red is gone. Add pepper strips, onions, garlic, salt and pepper.
  2286. Cook and stir for 5 to 10 minutes.
  2287. Combine soy sauce and bouillon, stir in cornstarch to make a smooth mixture.
  2288. Pour mixture into skillet cook and stir a few minutes more
  2289. Serve over rice.
  2290.  
  2291.  
  2292.  
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  2301.  
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  2303.  
  2304. Nutr. Assoc. : 0
  2305. * Exported from MasterCook *
  2306.  
  2307. Oriental Marinated Strips
  2308.  
  2309. Recipe By :
  2310. Serving Size : 2 Preparation Time : 0:00
  2311. Categories :
  2312. Amount Measure Ingredient -- Preparation Method
  2313. -------- ------------ --------------------------------
  2314. 1/2 cup fresh orange juice
  2315. 1/4 cup soy sauce
  2316. 2 tablespoons very dry sherry
  2317. 2 small clove garlic -- minced
  2318. 2 dashes ground ginger
  2319. 2 Boneless Strip Sirloins
  2320.  
  2321. Combine first five ingredients.
  2322.  
  2323. Place stakes in the marinade. Marinate in the refrigerator for 2 to 3 hours, turning occasionally.
  2324.  
  2325. Remove steaks from marinade and place on preheated grill over medium heat for approximately 7 to 9 minutes for a medium rare stake.
  2326.  
  2327. Possum Kingdom Lake Cookbook
  2328.  
  2329. MC Formatted using MC Buster & SNT on 4/10/98
  2330.  
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  2341.  
  2342.  
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  2344.  
  2345. Nutr. Assoc. : 0
  2346. * Exported from MasterCook *
  2347.  
  2348. One-Dish Dinner
  2349.  
  2350. Recipe By :
  2351. Serving Size : 1 Preparation Time : 0:00
  2352. Categories :
  2353. Amount Measure Ingredient -- Preparation Method
  2354. -------- ------------ --------------------------------
  2355. 3 1/2 pounds chuck roast
  2356. salt and pepper -- to taste
  2357. 1 teaspoon sugar
  2358. paprika -- optional
  2359. garlic salt
  2360. 2 cups water
  2361. 4 medium potatoes -- quartered
  2362. 4 medium onions -- sliced
  2363. 4 large carrots -- cut in large chunks
  2364. 1 cup tomatoes, canned
  2365.  
  2366. Brown roast on all sides in hot skillet; rub with salt, pepper and sugar; sprinkle with paprika and garlic salt. Add water; cover and simmer for 3 hours. Adding water as needed. Add potatoes, onions and carrots. Simmer for 30 minutes. Add tomatoes and season to taste, simmer for 30 minutes longer. Thicken liquid for gravy is desired.
  2367.  
  2368.  
  2369.  
  2370.  
  2371.  
  2372.  
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  2377.  
  2378.  
  2379.  
  2380.  
  2381. Nutr. Assoc. : 0
  2382. * Exported from MasterCook *
  2383.  
  2384. New England Boiled Dinner
  2385.  
  2386. Recipe By :
  2387. Serving Size : 6 Preparation Time : 0:00
  2388. Categories :
  2389. Amount Measure Ingredient -- Preparation Method
  2390. -------- ------------ --------------------------------
  2391. 3 pounds beef round roast
  2392. 2 tablespoons shortening
  2393. 2 cans onion soup -- 10 3/4 oz. each
  2394. 2 tablespoons prepared horseradish
  2395. 1 medium bay leaf
  2396. 1 medium garlic clove -- minced
  2397. 6 medium carrots -- cut in 2" pieces
  2398. 1 pound rutabaga -- sliced 1/4" thick
  2399. 8 small potatoes -- whole
  2400. 1 medium cabbage -- cut in wedges
  2401. 1/2 cup water
  2402. 1/4 cup flour
  2403.  
  2404. In large heavy skillet brown meat in shortening, pour off fat, add soup, horseradish, bay leaf, and garlic, cover and cook over low heat 2 hours.
  2405.  
  2406. Add carrots and rutabagas, cook 30 minutes, stir occasionally, add potatoes and cabbage on top, cook 30 minutes more or until done.
  2407.  
  2408. Remove meat and vegetable to a platter, keep warm.
  2409.  
  2410. Blend water into flour until smooth, slowly stir into meat sauce, cook stirring constantly until thickened.
  2411.  
  2412.  
  2413.  
  2414.  
  2415.  
  2416.  
  2417.  
  2418.  
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  2420. - - - - - - - - - - - - - - - - - - -
  2421.  
  2422.  
  2423.  
  2424.  
  2425. Nutr. Assoc. : 0
  2426. * Exported from MasterCook *
  2427.  
  2428. My First Beef Stroganoff
  2429.  
  2430. Recipe By :
  2431. Serving Size : 4 Preparation Time : 0:00
  2432. Categories :
  2433. Amount Measure Ingredient -- Preparation Method
  2434. -------- ------------ --------------------------------
  2435. 2 pounds round steak -- cut 1/2 inch thick
  2436. 3 tablespoons butter
  2437. 1/2 cup onions
  2438. 1/2 pound mushroom -- sliced
  2439. 1 1/4 teaspoons salt
  2440. 1/4 teaspoon freshly ground black pepper
  2441. 1 clove garlic -- minced
  2442. 1 tablespoon worcestershire sauce
  2443. 4 tablespoons tomato sauce
  2444. 2 cups sour cream
  2445.  
  2446. Cut the steak into strips 1 1/2 inches long by 1/4 inch wide.
  2447. Melt the butter in a skillet, saute the onions 5 minutes, add the meat and let brown.
  2448. Mix the mushrooms, salt, pepper, garlic, worcestershire sauce and tomato sauce. Cover and cook over low heat 30 minutes or until the meat is tender. Just before serving mix in the sour cream. heat, but do not boil.
  2449. Serve with rice or noodles
  2450.  
  2451.  
  2452.  
  2453.  
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  2459. - - - - - - - - - - - - - - - - - - -
  2460.  
  2461.  
  2462.  
  2463.  
  2464. Nutr. Assoc. : 0
  2465. * Exported from MasterCook *
  2466.  
  2467. Mince Meat 2
  2468.  
  2469. Recipe By :
  2470. Serving Size : 1 Preparation Time : 0:00
  2471. Categories :
  2472. Amount Measure Ingredient -- Preparation Method
  2473. -------- ------------ --------------------------------
  2474. ***FOR MINCE MEAT PIES***
  2475. 5 cups beef round -- ground
  2476. 4 cups suet -- ground
  2477. 3 cups apples -- peeled and chopped
  2478. 1/4 cup orange pulp -- chopped
  2479. 1/4 cup lemon juice
  2480. 3 packages currants -- (11 oz. each)
  2481. 1 cup brandy
  2482. 3 cups sweet cider
  2483. 1/3 cup finely chopped orange peel
  2484. 3 packages raisins -- (15 oz. each)
  2485. 1 package chopped candied citron -- (8 oz.)
  2486. 2 pounds brown sugar
  2487. 1 tablespoon salt
  2488. 1 tablespoon cinnamon
  2489. 1 tablespoon allspice
  2490. 2 teaspoons nutmeg
  2491. 1 teaspoon powdered cloves
  2492. 1/2 teaspoon ginger
  2493.  
  2494. Combine all ingredients in large saucepan. Simmer 1 hour, stirring frequently to prevent sticking.
  2495.  
  2496. Prepare pine home-canning jars and lids according to manufacturer's instructions. Pour mincemeat into hot jars, leaving 1" head space. Remove air bubbles with not-metallic spatula. Adjust caps.
  2497.  
  2498. Process pints 20 minutes at 10 pounds pressure in a pressure canner.
  2499.  
  2500. Yield: about 12 pints
  2501.  
  2502. Possum Kingdom Lake Cookbook
  2503.  
  2504. MC Formatted using MC Buster & SNT on 4/10/98
  2505.  
  2506.  
  2507.  
  2508.  
  2509.  
  2510.  
  2511.  
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  2516.  
  2517.  
  2518.  
  2519.  
  2520. Nutr. Assoc. : 0
  2521. * Exported from MasterCook *
  2522.  
  2523. Mince Meat
  2524.  
  2525. Recipe By : Katie Lewis
  2526. Serving Size : 1 Preparation Time : 0:00
  2527. Categories :
  2528. Amount Measure Ingredient -- Preparation Method
  2529. -------- ------------ --------------------------------
  2530. 2 cups boiled beef -- chopped fine
  2531. 2 cups raisins
  2532. 1 1/2 cups currants
  2533. 3 cups brown sugar
  2534. 1 cup Good New Orleans Molasses
  2535. 5 cups chopped tart apples
  2536. 1 tablespoon salt
  2537. 1 tablespoon cinnamon
  2538. 1 teaspoon cloves
  2539. 1 teaspoon nutmeg
  2540. 1 teaspoon mace
  2541. Grated rind of 2 lemons
  2542. 3 lemons -- Juice of
  2543. 1 ounce citron
  2544. 1/2 pint brandy
  2545. 8 tablespoons rum
  2546. 1/2 cup sherry or cider
  2547. 1 pinch cayenne
  2548. 2 cups beef stock
  2549.  
  2550. Mix and boil in stainless steel or porcelain kettle for 10 minutes, store in cool place.
  2551.  
  2552. Possum Kingdom Lake Cookbook
  2553.  
  2554. MC Formatted using MC Buster & SNT on 4/10/98
  2555.  
  2556.  
  2557.  
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  2566.  
  2567.  
  2568.  
  2569.  
  2570. Nutr. Assoc. : 0
  2571. * Exported from MasterCook *
  2572.  
  2573. Meat Loaf 57
  2574.  
  2575. Recipe By :
  2576. Serving Size : 6 Preparation Time : 0:00
  2577. Categories :
  2578. Amount Measure Ingredient -- Preparation Method
  2579. -------- ------------ --------------------------------
  2580. 1 1/2 pounds ground beef
  2581. 1 Egg -- slightly beaten
  2582. 1 cup soft bread crumbs
  2583. 1/2 cup milk
  2584. 3 tablespoons Heinz 57 Sauce
  2585. 1 1/4 teaspoons salt
  2586. 1 dash pepper
  2587.  
  2588. Combine ground beef, egg, bread crumbs, milk, Heinz 57 sauce, salt and pepper.
  2589.  
  2590. Shape into loaf in lightly greased shallow baking pan.
  2591.  
  2592. Brush top with additional 57 Sauce, if desired.
  2593.  
  2594. Bake in 350 degree oven, 1 hour.
  2595.  
  2596. Allow meat loaf to stand 5 minutes before slicing.
  2597.  
  2598. Makes 6 - 8 servings.
  2599.  
  2600. Possum Kingdom Lake Cookbook
  2601.  
  2602. MC Formatted using MC Buster & SNT on 4/10/98
  2603.  
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  2617.  
  2618. Nutr. Assoc. : 0
  2619. * Exported from MasterCook *
  2620.  
  2621. Mandarin Rotini Skillet
  2622.  
  2623. Recipe By : Sargento Cheese
  2624. Serving Size : 6 Preparation Time : 0:05
  2625. Categories :
  2626. Amount Measure Ingredient -- Preparation Method
  2627. -------- ------------ --------------------------------
  2628. 2 1/2 cups rotini -- uncooked
  2629. 1 pound ground beef -- or turkey
  2630. 2 cloves garlic -- minced
  2631. 14 1/2 ounces tomatoes, canned -- diced, drained
  2632. 16 ounces frozen mixed Oriental vegetables
  2633. 8 ounces tomato sauce -- canned
  2634. 2 tablespoons hoisin sauce -- optional
  2635. 1 tablespoon soy sauce
  2636. 2 cups Sargento 4 Cheese Country Blend
  2637.  
  2638. Cook pasta according to package directions; drain. Rinse with cold water.
  2639.  
  2640. Brown ground beef with garlic; drain. Stir in vegetables, tomatoes, tomato sauce, hoisin sauce and soy sauce. Bring to boil; cover and simmer 5 minutes or until vegetables are heated through.
  2641.  
  2642. Stir in pasta and 1 cup cheese. Sprinkle with remaining cheese. Cover and heat 4 to 6 minutes or until cheese is melted and pasta is heated through.
  2643.  
  2644.  
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  2656.  
  2657. Nutr. Assoc. : 0
  2658. * Exported from MasterCook *
  2659.  
  2660. Macaroni and Beef Bake
  2661.  
  2662. Recipe By : Virginia Akerley
  2663. Serving Size : 1 Preparation Time : 0:00
  2664. Categories :
  2665. Amount Measure Ingredient -- Preparation Method
  2666. -------- ------------ --------------------------------
  2667. 1/4 cup chopped onion
  2668. 1/4 cup chopped celery
  2669. 2 tablespoons shortening
  2670. 2 cups cooked beef -- cubed
  2671. 2 tablespoons chopped sweet pickled
  2672. 1 # --
  2673.  
  2674.  
  2675.  
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  2683.  
  2684.  
  2685.  
  2686. Nutr. Assoc. : 0
  2687. * Exported from MasterCook *
  2688.  
  2689. Lobster Stuffed Tenderloin Of Beef
  2690.  
  2691. Recipe By :
  2692. Serving Size : 8 Preparation Time : 0:00
  2693. Categories :
  2694. Amount Measure Ingredient -- Preparation Method
  2695. -------- ------------ --------------------------------
  2696. 4 pounds whole beef tenderloin
  2697. 6 slices bacon -- partially cook
  2698. 2 lobster tails; frozen -- 4oz each
  2699. 1 tablespoon butter -- melted
  2700. 1 1/2 teaspoons lemon juice
  2701. 1/2 cup green onions -- sliced
  2702. 1/2 cup butter
  2703. 1/2 cup dry white wine
  2704. 1/8 teaspoon garlic salt
  2705.  
  2706. Cut tenderloin lengthwise to within 1/2" of the bottom. Place frozen lobster tails in boiling water to cover; simmer for 5 minutes. Remove lobster from shells. Cut in half. Place lobster end to end inside the beef. Combine melted butter and lemon juice. Drizzle on lobster. Close meat around the lobster and tie roast together with string. Place in a roasting pan on a rack. Roast at 425~ for 30 minutes. Place bacon on top, roast 5 minutes longer. Saute onion in 1/2 cup butter in saucepan, add wine and garlic salt. Heat through. Slice roast. Spoon on the wine sauce. Serve. NOTE: The tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to cook.
  2707.  
  2708.  
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  2718.  
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  2720.  
  2721. Nutr. Assoc. : 0
  2722. * Exported from MasterCook *
  2723.  
  2724. Impossible Lasagne Pie
  2725.  
  2726. Recipe By : Bisquick "No Time to Cook" Recipe booklet
  2727. Serving Size : 6 Preparation Time : 0:00
  2728. Categories :
  2729. Amount Measure Ingredient -- Preparation Method
  2730. -------- ------------ --------------------------------
  2731. 1 pound ground beef
  2732. 1 teaspoon oregano -- dry leaves
  2733. 1 teaspoon basil
  2734. 1 can tomato paste
  2735. 1 cup mozzarella cheese -- shredded
  2736. 1/2 cup creamed cottage cheese -- small curd
  2737. 1/4 cup Parmesan cheese -- grated
  2738. 1 cup milk
  2739. 2/3 cup Bisquick. baking mix
  2740. 2 eggs
  2741. 1 teaspoon salt
  2742. 1/4 teaspoon pepper
  2743.  
  2744. Heat oven to 400 degrees.
  2745.  
  2746. Grease 10" pie plate.
  2747.  
  2748. Cook and stir beef over medium heat until brown; drain.
  2749.  
  2750. Stir in oregano, basil, tomato paste and 1/2 cup mozzarella cheese.
  2751.  
  2752. Layer cottage cheese and Parmesan cheese in plate.
  2753.  
  2754. Spoon beef mixture over top.
  2755.  
  2756. Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds on high in blender or 1 minute with hand beater.
  2757.  
  2758. Pour into plate.
  2759.  
  2760. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes.
  2761.  
  2762. Sprinkle with remaining cheese.
  2763.  
  2764. Cool 5 minutes.
  2765.  
  2766. Possum Kingdom Lake Cookbook
  2767.  
  2768. MC formatted using MC Buster 2.0d by Barb on 4/7/98
  2769.  
  2770.  
  2771.  
  2772.  
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  2781.  
  2782.  
  2783.  
  2784. Nutr. Assoc. : 0
  2785. * Exported from MasterCook *
  2786.  
  2787. Impossible Cheeseburger Pie 2
  2788.  
  2789. Recipe By : Adapted from Bisquick Family Favorites
  2790. Serving Size : 8 Preparation Time : 0:10
  2791. Categories :
  2792. Amount Measure Ingredient -- Preparation Method
  2793. -------- ------------ --------------------------------
  2794. --Crust--
  2795. 1 1/2 cups skim milk
  2796. 3/4 cup low-fat baking mix
  2797. 2 whole egg whites
  2798. --Filling--
  2799. 1/2 teaspoon olive oil
  2800. 1 pound ground chicken breast -- skinless, cooked
  2801. 1/2 cup onions -- chopped
  2802. 1/2 cup bell peppers -- chopped
  2803. 1/8 teaspoon black pepper
  2804. 2 tablespoons low-fat baking mix
  2805. 1 tablespoon worcestershire sauce
  2806. 1 cup fat-free cottage cheese
  2807. 1 cup fat-free cheddar cheese -- grated
  2808.  
  2809. Preheat oven to 375. Prepare a 8" square baking pan with cooking spray and flour; set aside.
  2810.  
  2811. To prepare crust, combine milk, 3/4 cups baking mix, and egg whites until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough 2" larger than pie pan. Ease into pie pan and flute edges; set aside.
  2812.  
  2813. To prepare filling, heat oil over medium heat in a skillet. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in black pepper, remaining baking mix, and worcestershire sauce. Spoon into pie crust. Pour cottage cheese over chicken mixture.
  2814.  
  2815. Sprinkle with cheddar cheese. Bake for 30 minutes.
  2816.  
  2817. Possum Kingdom Lake Cookbook
  2818.  
  2819. MC Formatted using MC Buster 2.0d by Barb on 4/7/98
  2820.  
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  2831.  
  2832.  
  2833.  
  2834.  
  2835. Nutr. Assoc. : 0
  2836. * Exported from MasterCook *
  2837.  
  2838. Impossible Cheeseburger Pie
  2839.  
  2840. Recipe By : Bisquick Family Favorites
  2841. Serving Size : 6 Preparation Time : 0:00
  2842. Categories :
  2843. Amount Measure Ingredient -- Preparation Method
  2844. -------- ------------ --------------------------------
  2845. 1 pound ground beef
  2846. 1 1/2 cups onions -- chopped
  2847. 1 1/2 cups milk
  2848. 3/4 cup Bisquick. baking mix
  2849. 3 eggs
  2850. 1/2 teaspoon salt
  2851. 1/4 teaspoon pepper
  2852. 2 tomatoes -- sliced
  2853. 1 cup cheddar cheese -- shredded
  2854.  
  2855. Heat oven to 400 degrees. Grease 10" pie plate.
  2856.  
  2857. Cook and stir beef and onion over medium heat until beef is brown; drain. Spread in plate.
  2858.  
  2859. Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater.
  2860.  
  2861. Pour into plate. Bake 25 minutes.
  2862.  
  2863. Top with tomatoes; sprinkle with cheese.
  2864.  
  2865. Bake until knife inserted in center comes out clean, 5 to 8 minutes.
  2866.  
  2867. Cool 5 minutes.
  2868.  
  2869. Possum Kingdom Lake Cookbook
  2870.  
  2871. MC Formatted using MC Buster 2.0d by Barb on 4/7/98
  2872.  
  2873.  
  2874.  
  2875.  
  2876.  
  2877.  
  2878.  
  2879.  
  2880.  
  2881.  
  2882. - - - - - - - - - - - - - - - - - - -
  2883.  
  2884.  
  2885.  
  2886.  
  2887. Nutr. Assoc. : 0
  2888. * Exported from MasterCook *
  2889.  
  2890. Imperial Cheeseburger Pie
  2891.  
  2892. Recipe By :
  2893. Serving Size : 4 Preparation Time : 0:00
  2894. Categories :
  2895. Amount Measure Ingredient -- Preparation Method
  2896. -------- ------------ --------------------------------
  2897. 1 pound ground beef
  2898. 1 1/2 cups onions -- chopped
  2899. 1 1/2 cups milk
  2900. 3/4 cup Bisquick. baking mix
  2901. 1 egg
  2902. 1/2 teaspoon salt
  2903. 1/4 teaspoon pepper
  2904. 2 tomatoes -- sliced
  2905. 1 cup cheese -- shredded
  2906.  
  2907. Heat oven to 400 degrees.
  2908.  
  2909. In 10" skillet, cook and stir meat & onions until brown.
  2910.  
  2911. Beat rest of ingredients, except cheese and tomatoes.
  2912.  
  2913. Add all ingredients in ovenproof pan. Cook for 15 minutes, test for doneness.
  2914.  
  2915. Place cheese and tomatoes on top and cook for 5 to 8 minutes more.
  2916.  
  2917. Cool for 5 minutes before serving.
  2918.  
  2919. Possum Kingdom Lake Cookbook
  2920.  
  2921. MC Formatted using MC Buster 2.0d by Barb on 4/7/98
  2922.  
  2923.  
  2924.  
  2925.  
  2926.  
  2927.  
  2928.  
  2929.  
  2930.  
  2931.  
  2932. - - - - - - - - - - - - - - - - - - -
  2933.  
  2934.  
  2935.  
  2936.  
  2937. Nutr. Assoc. : 0
  2938. * Exported from MasterCook *
  2939.  
  2940. Hungarian Goulash 57
  2941.  
  2942. Recipe By :
  2943. Serving Size : 6 Preparation Time : 0:00
  2944. Categories :
  2945. Amount Measure Ingredient -- Preparation Method
  2946. -------- ------------ --------------------------------
  2947. 2 pounds cubed boneless beef
  2948. 2 tablespoons shortening
  2949. 2 slices onion
  2950. 1 clove garlic -- minced
  2951. 1 tablespoon paprika
  2952. 2 teaspoons salt
  2953. 3 cups water
  2954. 1/4 cup Heinz 57 Sauce
  2955. Hot buttered noodles
  2956.  
  2957. In Dutch oven brown beef in shortening.
  2958.  
  2959. Stir in sliced onions, garlic, paprika and salt; saut until onions are tender.
  2960.  
  2961. Add water, Heinz 57 sauce. Cover; simmer 1 1/2 to 2 hours or until meat is tender.
  2962.  
  2963. Thicken sauce with flour/water mixture, if desired.
  2964.  
  2965. Serve over hot buttered noodles.
  2966.  
  2967. Possum Kingdom Lake Cookbook
  2968.  
  2969. MC Formatted using MC Buster & SNT on 4/9/98
  2970.  
  2971.  
  2972.  
  2973.  
  2974.  
  2975.  
  2976.  
  2977.  
  2978.  
  2979.  
  2980. - - - - - - - - - - - - - - - - - - -
  2981.  
  2982.  
  2983.  
  2984.  
  2985. Nutr. Assoc. : 0
  2986. * Exported from MasterCook *
  2987.  
  2988. Hot Diggity Barbecued Franks
  2989.  
  2990. Recipe By :
  2991. Serving Size : 1 Preparation Time : 0:00
  2992. Categories :
  2993. Amount Measure Ingredient -- Preparation Method
  2994. -------- ------------ --------------------------------
  2995. 1 cup catsup
  2996. 1 cup water
  2997. 1 small onion -- chopped
  2998. 1 tablespoon Worcestershire sauce
  2999. 1/4 cup brown sugar
  3000. 2 teaspoons dry mustard
  3001. 1 teaspoon paprika
  3002. 1 teaspoon chili powder
  3003. 1 clove garlic -- chopped fine
  3004. 1 teaspoon seasoned salt
  3005. 2 pounds frankfurters
  3006. Toasted hot dog rolls
  3007.  
  3008. Mix catsup, water, onion, worcestershire sauce, vinegar, brown sugar, dry mustard, paprika, chili powder, garlic and seasoned salt. Let simmer slowly at side of grill in covered pan and 1/2 hour before using.
  3009.  
  3010. Dip frankfurters into sauce and grill about 4 inches from hot coals 10 minutes or until nicely browned.
  3011.  
  3012. Brush frequently with sauce while cooking.
  3013.  
  3014. Or, heat frankfurters in sauce in skillet or saucepan until plump and heated through.
  3015.  
  3016. Serve on toasted hot dog rolls.
  3017.  
  3018. Possum Kingdom Lake Cookbook
  3019.  
  3020. MC Formatted using MC Buster & SNT on 4/9/98
  3021.  
  3022.  
  3023.  
  3024.  
  3025.  
  3026.  
  3027.  
  3028.  
  3029.  
  3030.  
  3031. - - - - - - - - - - - - - - - - - - -
  3032.  
  3033.  
  3034.  
  3035.  
  3036. Nutr. Assoc. : 0
  3037. * Exported from MasterCook *
  3038.  
  3039. Filet Mignon With Mushrooms
  3040.  
  3041. Recipe By :
  3042. Serving Size : 6 Preparation Time : 0:00
  3043. Categories :
  3044. Amount Measure Ingredient -- Preparation Method
  3045. -------- ------------ --------------------------------
  3046. 3/4 Pound Fresh Mushrooms
  3047. 3 Tablespoons Butter
  3048. 2 Teaspoons Flour
  3049. Salt And Pepper -- to taste
  3050. 1 Cup Heavy Cream -- heated
  3051. 6 Filet Mignons
  3052. 6 French Bread Slice
  3053. 6 Tablespoons Butter
  3054. 1/2 Cup Scotch
  3055.  
  3056. Slice mushrooms and saute in 3 Tbsp. butter. Add flour and salt and pepper to taste. Blend well. Stir in warm cream. Keep well heated.
  3057.  
  3058. In a separate skillet saute the filets in hot butter for 2 1/2 minutes per side (for rare).
  3059.  
  3060. Saute bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed. Arrange bread slices in a ring on well heated platter.
  3061.  
  3062. Top with the filets and arrange the mushroom sauce in the center. Stir the Scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.
  3063.  
  3064. Additional sauce can be passed separately.
  3065.  
  3066.  
  3067.  
  3068.  
  3069.  
  3070.  
  3071.  
  3072.  
  3073.  
  3074. - - - - - - - - - - - - - - - - - - -
  3075.  
  3076.  
  3077.  
  3078.  
  3079. Nutr. Assoc. : 0
  3080. * Exported from MasterCook *
  3081.  
  3082. Fast & Fancy Veal
  3083.  
  3084. Recipe By :
  3085. Serving Size : 4 Preparation Time : 0:00
  3086. Categories :
  3087. Amount Measure Ingredient -- Preparation Method
  3088. -------- ------------ --------------------------------
  3089. 1/2 Cup Flour
  3090. 1/4 Teaspoon Salt
  3091. 1/8 Teaspoon Pepper
  3092. 2 Tablespoons Butter
  3093. 10 Mushrooms -- sliced
  3094. 1 Medium Green Pepper -- cut into strips
  3095. 1 Small Red Onion -- sliced & separated
  3096. 3 Tablespoons Butter
  3097. 4 Slices Veal -- pounded
  3098. 3/4 Cup Chicken Broth
  3099. 1/2 Cup Cream Of Chicken Soup, Condensed
  3100.  
  3101. Combine flour and seasonings.
  3102.  
  3103. Saute vegetables in 2 Tbsp. butter until crisp-tender.
  3104.  
  3105. Remove vegetables from skillet.
  3106.  
  3107. Add 3 Tbsp. butter and while it is melting, dredge veal slices in flour mixture; then cook in butter over medium heat until browned on both sides.
  3108.  
  3109. Remove veal to serving platter.
  3110.  
  3111. Return vegetables to the skillet and simmer until heated.
  3112.  
  3113. Serve with veal.
  3114.  
  3115.  
  3116.  
  3117.  
  3118.  
  3119.  
  3120.  
  3121.  
  3122.  
  3123. - - - - - - - - - - - - - - - - - - -
  3124.  
  3125.  
  3126.  
  3127.  
  3128. Nutr. Assoc. : 0
  3129. * Exported from MasterCook *
  3130.  
  3131. Corned Beef Roll
  3132.  
  3133. Recipe By : Elanor Boyle
  3134. Serving Size : 1 Preparation Time : 0:00
  3135. Categories :
  3136. Amount Measure Ingredient -- Preparation Method
  3137. -------- ------------ --------------------------------
  3138. Biscuit foundation:
  3139. 2 cups flour
  3140. 3/4 teaspoon salt
  3141. 3 teaspoons baking powder
  3142. 2 tablespoons shortening -- to 4 tablespoons
  3143. 2/3 cup milk -- to 3/4 cup
  3144. ***
  3145. 2 cups cooked corned beef brisket -- shredded
  3146.  
  3147. Biscuit: Sift flour, salt and baking powder. Cut or rub in shortening. Add milk, stirring only enough to make ingredients hold together. Turn out on lightly floured board. Knead gently for 1/2 minute. Roll or pat to desired thickness. roll out dough into rectangular sheet 1/4" thick.
  3148.  
  3149. Corned Beef: Shred corned beef with fork. spread on biscuit dough. Roll jelly roll fashion and seal edge. Bake on ungreased baking sheet in 425 degree oven 20-25 minutes. Serve hot with chili.
  3150.  
  3151.  
  3152.  
  3153.  
  3154.  
  3155.  
  3156.  
  3157.  
  3158.  
  3159. - - - - - - - - - - - - - - - - - - -
  3160.  
  3161.  
  3162.  
  3163.  
  3164. Nutr. Assoc. : 0
  3165. * Exported from MasterCook *
  3166.  
  3167. Corned Beef Hawaiian
  3168.  
  3169. Recipe By :
  3170. Serving Size : 6 Preparation Time : 0:00
  3171. Categories :
  3172. Amount Measure Ingredient -- Preparation Method
  3173. -------- ------------ --------------------------------
  3174. 1 can corned beef -- cut into 6 slices
  3175. -- (12 oz.)
  3176. 1/2 cup packed brown sugar
  3177. 1/4 cup Bisquick baking mix
  3178. 2 tablespoons soy sauce
  3179. 1 can pineapple chunks -- drained (reserved
  3180. -- syrup) (20 oz.)
  3181. 8 Green onions -- with tops, cut into
  3182. -- 1" pieces
  3183. 1 Green pepper -- cut into 1" pieces
  3184. 1 clove garlic -- crushed
  3185.  
  3186. Heat oven to 375 degrees.
  3187.  
  3188. Overlap corned beef slices lengthwise down center of ungreased rectangular baking dish, 10x6x1 1/2 inches.
  3189.  
  3190. Mix brown sugar, baking mix and soy sauce in 2 quart saucepan until smooth.
  3191.  
  3192. Gradually stir in pineapple syrup, onions, green pepper and garlic. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minutes.
  3193.  
  3194. Stir in pineapple.
  3195.  
  3196. Spoon over and around corned beef.
  3197.  
  3198. Cover and bake until corned beef is hot, 25 to 30 minutes.
  3199.  
  3200. Serve with hot cooked rice.
  3201.  
  3202. Makes 6 servings.
  3203.  
  3204. Possum Kingdom Lake Cookbook
  3205.  
  3206. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
  3207.  
  3208.  
  3209.  
  3210.  
  3211.  
  3212.  
  3213.  
  3214.  
  3215.  
  3216.  
  3217. - - - - - - - - - - - - - - - - - - -
  3218.  
  3219.  
  3220.  
  3221.  
  3222. Nutr. Assoc. : 0
  3223. * Exported from MasterCook *
  3224.  
  3225. Carne Guisada Con Papas (Meat & Potatoes)
  3226.  
  3227. Recipe By :
  3228. Serving Size : 4 Preparation Time : 0:00
  3229. Categories :
  3230. Amount Measure Ingredient -- Preparation Method
  3231. -------- ------------ --------------------------------
  3232. 3 pounds round steak -- 1/2" thick
  3233. 2 pounds potatoes
  3234. 8 ounces tomato sauce
  3235. 1 1/2 teaspoons salt
  3236. 1/2 teaspoon ground pepper
  3237. 1/2 teaspoon ground cumin
  3238. 1 large clove garlic -- smashed
  3239. water
  3240.  
  3241. Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approximately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.
  3242.  
  3243.  
  3244.  
  3245.  
  3246.  
  3247.  
  3248.  
  3249.  
  3250.  
  3251. - - - - - - - - - - - - - - - - - - -
  3252.  
  3253.  
  3254.  
  3255.  
  3256. Nutr. Assoc. : 0
  3257. * Exported from MasterCook *
  3258.  
  3259. Burgers Deluxe
  3260.  
  3261. Recipe By : Possum Kingdom Lake Cookbook
  3262. Serving Size : 2 Preparation Time : 0:00
  3263. Categories :
  3264. Amount Measure Ingredient -- Preparation Method
  3265. -------- ------------ --------------------------------
  3266. 2 Tablespoons Butter
  3267. 1 1/2 Cups Fresh Mushrooms -- sliced
  3268. 1/2 Cup Beef Broth -- clear
  3269. 1/2 Teaspoon Tarragon
  3270. 1 Can Tomatoes -- with juice
  3271. 2 Tablespoons Butter
  3272. 2 Teaspoons Teriyaki Sauce
  3273. 2 Ground Steak Burgers
  3274.  
  3275. Melt 2 Tbsp. butter in a skillet; saute mushrooms for 3 to 4 minutes. Add broth, tarragon, and chopped tomatoes plus the juice. Simmer.
  3276.  
  3277. In another skillet, melt 2 Tbsp. butter; add teriyaki sauce. Fry burgers to desired doneness.
  3278.  
  3279. Pour tomato mixture over burgers for a quick and easy entree.
  3280.  
  3281.  
  3282.  
  3283.  
  3284.  
  3285.  
  3286.  
  3287.  
  3288.  
  3289. - - - - - - - - - - - - - - - - - - -
  3290.  
  3291.  
  3292.  
  3293.  
  3294. Nutr. Assoc. : 0
  3295. * Exported from MasterCook *
  3296.  
  3297. Bull's-Eye Bbq Chili Sandwich
  3298.  
  3299. Recipe By : Possum Kingdom Lake Cookbook
  3300. Serving Size : 1 Preparation Time : 0:00
  3301. Categories :
  3302. Amount Measure Ingredient -- Preparation Method
  3303. -------- ------------ --------------------------------
  3304. 2 Pounds Ground Beef
  3305. 1 Bottle Barbecue Sauce -- Bull's Eye
  3306. 1 Can Tomato Sauce
  3307. 1 Cup Water
  3308. Salt -- to taste
  3309. Cayenne Pepper -- to taste
  3310. 1 Package Chili Mix -- 4 oz.
  3311. Hamburger Buns
  3312.  
  3313. Brown beef in large skillet or Dutch oven; drain.
  3314.  
  3315. Stir in barbecue sauce, tomato sauce and water.
  3316.  
  3317. Add Large Spice Packet; season with salt and cayenne pepper to taste.
  3318.  
  3319. Cover; simmer 30 minutes or until desired thickness, stirring occasionally.
  3320.  
  3321. For thicker meat mixture, stir in Masa Flour Packet mixed with 1/3 cup water during last 15 minutes of cooking.
  3322.  
  3323. Fill buns with meat mixture.
  3324.  
  3325. VARIATIONS:
  3326.  
  3327. Substitute coarsely chopped cooked turkey, chicken or roast beef for ground beef.
  3328.  
  3329. Substitute ground turkey or fresh ground pork for ground beef.
  3330.  
  3331.  
  3332.  
  3333.  
  3334.  
  3335.  
  3336.  
  3337.  
  3338.  
  3339.  
  3340.  
  3341. - - - - - - - - - - - - - - - - - - -
  3342.  
  3343. NOTES : Carrol Shelby's Original Texas Brand Chili Mix
  3344.  
  3345.  
  3346.  
  3347.  
  3348.  
  3349.  
  3350.  
  3351.  
  3352.  
  3353. Nutr. Assoc. : 0
  3354. * Exported from MasterCook *
  3355.  
  3356. Brisket of Beef With Sauerkraut
  3357.  
  3358. Recipe By :
  3359. Serving Size : 1 Preparation Time : 0:00
  3360. Categories :
  3361. Amount Measure Ingredient -- Preparation Method
  3362. -------- ------------ --------------------------------
  3363. 3 pounds brisket
  3364. water
  3365. 1 onion
  3366. salt -- to taste
  3367. 2 pounds sauerkraut
  3368. 1 potato
  3369. 1 apple -- sliced
  3370. 1 tablespoon caraway seed
  3371.  
  3372. Wipe meat, place in large pan add cold water to cover, bring to a boil and skim off fat.
  3373. Add onion and seasonings and continue to simmer until meat is tender. About 2 hours.
  3374. Transfer the meat and 1/4 of the liquid to another pan.
  3375. (The remaining liquid make a strong broth to garish with noodles and serve as soup.)
  3376. To the meat add the sauerkraut, potato, and apple. Sprinkle with caraway seeds and simmer all together for 15 minutes.
  3377.  
  3378.  
  3379.  
  3380.  
  3381.  
  3382.  
  3383.  
  3384.  
  3385.  
  3386. - - - - - - - - - - - - - - - - - - -
  3387.  
  3388.  
  3389.  
  3390.  
  3391. Nutr. Assoc. : 0
  3392. * Exported from MasterCook *
  3393.  
  3394. Brisket 2
  3395.  
  3396. Recipe By : Reberta Webb, Possum Kingdom Lake Cookbook
  3397. Serving Size : 8 Preparation Time : 0:00
  3398. Categories :
  3399. Amount Measure Ingredient -- Preparation Method
  3400. -------- ------------ --------------------------------
  3401. 7 Pounds Beef Brisket
  3402. Garlic Salt
  3403. Onion Salt
  3404. Celery Salt
  3405. 1/2 Bottle Liquid Barbecue Smoke.
  3406. 1/2 Bottle Worcestershire Sauce
  3407. Salt And Pepper
  3408.  
  3409. Line baking pan with enough foil to cover and seal brisket.
  3410.  
  3411. Put fat side down and sprinkle generously with garlic, onion, and celery salts.
  3412.  
  3413. Add liquid smoke, cover with foil and refrigerate overnight.
  3414.  
  3415. Next morning add Worcestershire sauce, salt and pepper.
  3416.  
  3417. Bake in foil at 275 degrees for 5 to 6 hours.
  3418.  
  3419.  
  3420.  
  3421.  
  3422.  
  3423.  
  3424.  
  3425.  
  3426.  
  3427. - - - - - - - - - - - - - - - - - - -
  3428.  
  3429.  
  3430.  
  3431.  
  3432. Nutr. Assoc. : 0
  3433. * Exported from MasterCook *
  3434.  
  3435. Brisket 1
  3436.  
  3437. Recipe By : Possum Kingdom Lake Cookbook
  3438. Serving Size : 6 Preparation Time : 0:00
  3439. Categories :
  3440. Amount Measure Ingredient -- Preparation Method
  3441. -------- ------------ --------------------------------
  3442. 1 Tablespoon Salt
  3443. 1 Tablespoon Pepper
  3444. 1 Tablespoon Onion Salt
  3445. 1 Tablespoon Garlic Salt
  3446. 1 Beef Brisket
  3447. 2 Tablespoons Celery Seeds
  3448. 2 Tablespoons Liquid Barbecue Smoke.
  3449. 2 Tablespoons Worcestershire Sauce
  3450. 1 Jar Woodie's Cooking Sauce Concentrate
  3451.  
  3452. Mix all seasoning except Woodie's cooking sauce and rub well over meat.
  3453.  
  3454. Wrap tightly in thick foil and refrigerate for 24 hours.
  3455.  
  3456. Bake on a cookie sheet for 3 hours at 300 degrees.
  3457.  
  3458. Open foil and brush on 1/2 jar of the Woodie's sauce. Rewrap and cook for 1 more hour.
  3459.  
  3460.  
  3461.  
  3462.  
  3463.  
  3464.  
  3465.  
  3466.  
  3467.  
  3468. - - - - - - - - - - - - - - - - - - -
  3469.  
  3470.  
  3471.  
  3472.  
  3473. Nutr. Assoc. : 0
  3474. * Exported from MasterCook *
  3475.  
  3476. Boiled Corned Beef Dinner
  3477.  
  3478. Recipe By : Possum Kingdom Lake Cookbook
  3479. Serving Size : 6 Preparation Time : 0:00
  3480. Categories :
  3481. Amount Measure Ingredient -- Preparation Method
  3482. -------- ------------ --------------------------------
  3483. 3 1/2 Pounds Corned Beef Brisket
  3484. 2 Cups Carrots -- cut in 1-inch pieces
  3485. 1 Cup Celery -- cut 1/2 inch pieces
  3486. 1 Cup Onions -- thinly sliced
  3487. 1 Cup Barley -- regular
  3488. 1 Bay Leaf
  3489. 1/2 Teaspoon Garlic Powder
  3490.  
  3491. Place corned beef brisket in large Dutch oven or saucepot. Add enough water to cover meat. Cover; bring to a boil. Reduce heat. Simmer, covered, about 2 hours. Skim fat from liquid in Dutch oven.
  3492.  
  3493. Add vegetables, barley and seasoning. Cover, bring to a boil. Reduce heat. Simmer 1 hour or until meat and barley are tender.
  3494.  
  3495. Remove meat to serving platter.
  3496.  
  3497. Drain vegetable-barley mixture; serve with corned beef brisket.
  3498.  
  3499.  
  3500.  
  3501.  
  3502.  
  3503.  
  3504.  
  3505.  
  3506.  
  3507. - - - - - - - - - - - - - - - - - - -
  3508.  
  3509.  
  3510.  
  3511.  
  3512. Nutr. Assoc. : 0
  3513. * Exported from MasterCook *
  3514.  
  3515. Biscuit-Topped Burgers
  3516.  
  3517. Recipe By : Possum Kingdom Lake Cookbook
  3518. Serving Size : 8 Preparation Time : 0:00
  3519. Categories :
  3520. Amount Measure Ingredient -- Preparation Method
  3521. -------- ------------ --------------------------------
  3522. 1 1/2 Pounds Ground Beef
  3523. 1/2 Cup Dry Bread Crumbs
  3524. 1/4 Cup Chopped Onions
  3525. 1/2 Cup Milk
  3526. 1 Tablespoon Worcestershire Sauce
  3527. 1 Egg
  3528. 1 1/4 Teaspoons Salt
  3529. 1/4 Teaspoon Pepper
  3530. 1/4 Teaspoon Dry Mustard
  3531. 1/4 Teaspoon Ground Sage
  3532. 1/4 Teaspoon Celery Salt
  3533. 1/4 Teaspoon Garlic Powder
  3534. 1/2 Cup Barbecue Sauce
  3535. Biscuits -- rolled
  3536.  
  3537. Heat oven to 350 degrees.
  3538.  
  3539. Mix ground beef, bread crumbs, onion, milk, the Worcestershire sauce, egg and seasoning.
  3540.  
  3541. Shape into eight 3" patties; place in ungreased oblong pan, 13x9x2 inches.
  3542.  
  3543. Bake until done, 20 to 25 minutes; drain.
  3544.  
  3545. Top each patty with 1 Tbsp. barbecue sauce.
  3546.  
  3547. Increase oven temperature too 450 degrees.
  3548.  
  3549. Prepare Rolled Biscuits as directed on package of Bisquick baking ix except - roll dough 3/8 inch thick.
  3550.  
  3551. Cut into 8 biscuits with 3" biscuit cutter dipped in baking mix.
  3552.  
  3553. Place 1 biscuit over each patty. Bake until biscuits are golden brown, 8 to 10 minutes.
  3554.  
  3555. Serves with additional barbecue sauce if desired.
  3556.  
  3557.  
  3558.  
  3559.  
  3560.  
  3561.  
  3562.  
  3563.  
  3564.  
  3565. - - - - - - - - - - - - - - - - - - -
  3566.  
  3567.  
  3568.  
  3569.  
  3570. Nutr. Assoc. : 0
  3571. * Exported from MasterCook *
  3572.  
  3573. Beer Marinade For Beef
  3574.  
  3575. Recipe By :
  3576. Serving Size : 8 Preparation Time : 0:00
  3577. Categories :
  3578. Amount Measure Ingredient -- Preparation Method
  3579. -------- ------------ --------------------------------
  3580. 2 cups beer (12 oz or 10 oz cans)
  3581. 2 teaspoons salt
  3582. 1/2 cup olive oil
  3583. 1 teaspoon ground cayenne pepper
  3584. 1 tablespoon wine vinegar
  3585. 1 tablespoon prepared horseradish
  3586. 1 teaspoon onion powder
  3587. 2 tablespoons lemon juice
  3588. 1 teaspoon garlic powder
  3589.  
  3590. Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.
  3591.  
  3592.  
  3593.  
  3594.  
  3595.  
  3596.  
  3597.  
  3598.  
  3599.  
  3600. - - - - - - - - - - - - - - - - - - -
  3601.  
  3602.  
  3603.  
  3604.  
  3605. Nutr. Assoc. : 0
  3606. * Exported from MasterCook *
  3607.  
  3608. Beef Stroganoff 2
  3609.  
  3610. Recipe By : Possum Kingdom Lake Cookbook
  3611. Serving Size : 6 Preparation Time : 0:00
  3612. Categories :
  3613. Amount Measure Ingredient -- Preparation Method
  3614. -------- ------------ --------------------------------
  3615. 2 Pounds Beef Tenderloin -- or
  3616. Sirloin Steak
  3617. 1/4 Cup Butter
  3618. 1 Can Sliced Mushrooms -- drained
  3619. 2 Cans Beef Broth
  3620. 1/3 Cup Minced Onions
  3621. 1/4 Cup Catsup
  3622. 1 1/2 Teaspoons Garlic Salt
  3623. 1/3 Cup Flour
  3624. 2 Cups Sour Cream
  3625. 10 Ounces Noodles -- uncooked
  3626. 3 Tablespoons Butter
  3627.  
  3628. Cut meat across the grain into 3/4" slices, then into strips 3x1/4 inch.
  3629.  
  3630. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.
  3631.  
  3632. In same skillet, brown meat.
  3633.  
  3634. Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes.
  3635.  
  3636. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through.
  3637.  
  3638. Cook noodles as directed on package; drain. Toss with 3 Tbsp. butter. Serve with stroganoff.
  3639.  
  3640.  
  3641.  
  3642.  
  3643.  
  3644.  
  3645.  
  3646.  
  3647.  
  3648. - - - - - - - - - - - - - - - - - - -
  3649.  
  3650.  
  3651.  
  3652.  
  3653. Nutr. Assoc. : 0
  3654. * Exported from MasterCook *
  3655.  
  3656. Beef Stroganoff 1
  3657.  
  3658. Recipe By : Possum Kingdom Lake Cookbook
  3659. Serving Size : 4 Preparation Time : 0:00
  3660. Categories :
  3661. Amount Measure Ingredient -- Preparation Method
  3662. -------- ------------ --------------------------------
  3663. 1/4 Cup Butter
  3664. 1/4 Cup Flour
  3665. 1 Pound Tenderloin, Beef -- cut in pieces
  3666. 1/2 Cup Onions -- diced
  3667. 1 Clove Garlic -- minced
  3668. 8 Ounces Fresh Mushrooms -- sliced
  3669. 1 Can Beef Consomme
  3670. 1/4 Cup Dry Sherry
  3671. 1 Cup Sour Cream
  3672. Paprika
  3673.  
  3674. Melt butter over medium high heat in a deep saute pan.
  3675.  
  3676. Place flour in a plastic bag. Add tips to flour. Close bag and shake.
  3677.  
  3678. Saute onions and garlic in butter for a few minutes.
  3679.  
  3680. Add tips and mushrooms to pan and brown lightly.
  3681.  
  3682. Stir in consomme and cook over low heat for about 20 minutes.
  3683.  
  3684. Add sherry and cream and cook an additional 5 minutes.
  3685.  
  3686. Sprinkle paprika over Stroganoff, stir and serve over noodles.
  3687.  
  3688.  
  3689.  
  3690.  
  3691.  
  3692.  
  3693.  
  3694.  
  3695.  
  3696. - - - - - - - - - - - - - - - - - - -
  3697.  
  3698.  
  3699.  
  3700.  
  3701. Nutr. Assoc. : 0
  3702. * Exported from MasterCook *
  3703.  
  3704. Beef Stroganoff
  3705.  
  3706. Recipe By : Cookbook USA
  3707. Serving Size : 1 Preparation Time : 0:00
  3708. Categories :
  3709. Amount Measure Ingredient -- Preparation Method
  3710. -------- ------------ --------------------------------
  3711. 1 1/2 Pounds Veal Cutlet -- or
  3712. Steaks -- cut in thin strips
  3713. 1/4 Cup Flour
  3714. 1 Dash Pepper
  3715. 1/4 Cup Butter
  3716. 1 Can Mushrooms
  3717. 1/2 Cup Onions
  3718. 1 Small Garlic Clove -- minced
  3719. 1 Can Beef Broth
  3720. 1 Cup Sour Cream
  3721.  
  3722. Brown meat in butter. Add mushrooms (sliced and drained), onion, garlic and brown lightly. Stir in 1 can broth (or consomme). Cover and cook 1 hour until meat is tender. Stir now and then stir in 1 cup sour cream. Serve over the thin noodles.
  3723.  
  3724.  
  3725.  
  3726.  
  3727.  
  3728.  
  3729.  
  3730.  
  3731.  
  3732. - - - - - - - - - - - - - - - - - - -
  3733.  
  3734. NOTES : Possum Kingdom Lake Cookbook
  3735.  
  3736.  
  3737.  
  3738.  
  3739.  
  3740.  
  3741.  
  3742.  
  3743.  
  3744. Nutr. Assoc. : 0
  3745. * Exported from MasterCook *
  3746.  
  3747. Beef Strips And Carrots
  3748.  
  3749. Recipe By :
  3750. Serving Size : 4 Preparation Time : 0:00
  3751. Categories :
  3752. Amount Measure Ingredient -- Preparation Method
  3753. -------- ------------ --------------------------------
  3754. 1 pound carrots
  3755. 2/3 cup carbonated soda water
  3756. 1 cup white wine
  3757. 1 teaspoon salt
  3758. 1/4 teaspoon sugar
  3759. 1 pound sirloin steak
  3760. 2 tablespoons vegetable oil
  3761. 2 onions; small, diced
  3762. 1/4 teaspoon white pepper
  3763. 1/2 cup heavy cream
  3764. 1 tablespoon parsley; chopped
  3765.  
  3766. Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve.
  3767.  
  3768.  
  3769.  
  3770.  
  3771.  
  3772.  
  3773.  
  3774.  
  3775.  
  3776. - - - - - - - - - - - - - - - - - - -
  3777.  
  3778.  
  3779.  
  3780.  
  3781. Nutr. Assoc. : 0
  3782. * Exported from MasterCook *
  3783.  
  3784. Beef Cutlets
  3785.  
  3786. Recipe By : Cookbook USA
  3787. Serving Size : 4 Preparation Time : 0:00
  3788. Categories :
  3789. Amount Measure Ingredient -- Preparation Method
  3790. -------- ------------ --------------------------------
  3791. 1 Pound Beef Cutlets -- thinly sliced
  3792. 4 Eggs
  3793. 1 Tablespoon Water
  3794. 3 Cups Italian Bread Crumbs -- more in needed
  3795. Olive Oil -- for frying
  3796.  
  3797. Beat eggs and water together. Dip beef into egg mixture, one at a time, then into bread crumbs, coating well. Heat a large frying pan. Add enough olive oil to about 1/4 inch deep. Fry cutlets until well browned on both sides. Drain on paper towels. Add more oil when frying if necessary.
  3798.  
  3799.  
  3800.  
  3801.  
  3802.  
  3803.  
  3804.  
  3805.  
  3806.  
  3807.  
  3808. - - - - - - - - - - - - - - - - - - -
  3809.  
  3810. NOTES : Possum Kingdom Lake Cookbook
  3811.  
  3812.  
  3813.  
  3814.  
  3815.  
  3816.  
  3817.  
  3818.  
  3819.  
  3820. Nutr. Assoc. : 0
  3821. * Exported from MasterCook *
  3822.  
  3823. Beef Brisket and Sauerkraut
  3824.  
  3825. Recipe By :
  3826. Serving Size : 6 Preparation Time : 0:00
  3827. Categories :
  3828. Amount Measure Ingredient -- Preparation Method
  3829. -------- ------------ --------------------------------
  3830. 4 pounds brisket
  3831. Hot water
  3832. 1 tablespoon salt
  3833. 1 quart sauerkraut
  3834. 1/4 teaspoon pepper
  3835. 1 cup vinegar -- mild
  3836. 3 tablespoons brown sugar
  3837. 1 medium potato -- grated
  3838. 1 teaspoon caraway seed
  3839.  
  3840. Cover brisket with water; season. Simmer for 1 hour to 1 1/2 hours. Add sauerkraut, vinegar and brown sugar. Cook 1 hour longer. Add potato and caraway seed. Cook 10 minutes longer.
  3841. Yield 6 to 8 servings.
  3842.  
  3843.  
  3844.  
  3845.  
  3846.  
  3847.  
  3848.  
  3849.  
  3850.  
  3851. - - - - - - - - - - - - - - - - - - -
  3852.  
  3853.  
  3854.  
  3855.  
  3856. Nutr. Assoc. : 0
  3857. * Exported from MasterCook *
  3858.  
  3859. Bacon-Wrapped Meatballs
  3860.  
  3861. Recipe By : Southern Living, April 1979
  3862. Serving Size : 2 Preparation Time : 0:00
  3863. Categories :
  3864. Amount Measure Ingredient -- Preparation Method
  3865. -------- ------------ --------------------------------
  3866. 1/2 pound ground beef
  3867. 1/4 cup cold water
  3868. 2 teaspoons minced onions
  3869. 1/2 teaspoon salt
  3870. 1/4 teaspoon seasoned pepper
  3871. 4 slices bacon -- cut in half
  3872. crosswise
  3873.  
  3874. Combine first 5 ingredients, mixing well; shape into 8 meatballs. Roll bacon pieces around meatballs, and secure with toothpicks. Saute over medium heat until bacon is crisp and brown; drain off fat. If meatballs are not done, cover and simmer an additional 5 to 7 minutes.
  3875.  
  3876. Source: Mrs. Marian Jenkins, Savannah, Georgia; Souther Living Magazine, April 1979.
  3877.  
  3878.  
  3879.  
  3880.  
  3881.  
  3882.  
  3883.  
  3884.  
  3885.  
  3886. - - - - - - - - - - - - - - - - - - -
  3887.  
  3888.  
  3889.  
  3890.  
  3891. Nutr. Assoc. : 0
  3892. * Exported from MasterCook *
  3893.  
  3894. 4 Meals in 1
  3895.  
  3896. Recipe By : Margie Russell, Flordia
  3897. Serving Size : 1 Preparation Time : 0:00
  3898. Categories :
  3899. Amount Measure Ingredient -- Preparation Method
  3900. -------- ------------ --------------------------------
  3901. spaghetti sauce
  3902. ground beef
  3903. pot roast
  3904. 1 can chile beans
  3905.  
  3906. Make a double recipe of spaghetti sauce with ground beef.
  3907.  
  3908. 1. Add a large pre-browned pot roast to the cooking sauce. When roast is done, wrap in foil and freeze.
  3909.  
  3910. 2. remove a portion of meat sauce and add a can of chili beans. Freeze for chili.
  3911.  
  3912. 3. Remove another portion of sauce and freeze for sloppy joes.
  3913.  
  3914. 4. The balance of the sauce have with spaghetti.
  3915.  
  3916.  
  3917.  
  3918.  
  3919.  
  3920.  
  3921.  
  3922.  
  3923.  
  3924. - - - - - - - - - - - - - - - - - - -
  3925.  
  3926. NOTES : 4. Spaghetti Sauce
  3927.  
  3928.  
  3929.  
  3930.  
  3931.  
  3932.  
  3933.  
  3934.  
  3935.  
  3936. Nutr. Assoc. : 0
  3937. * Exported from MasterCook *
  3938.  
  3939. Spicy Chili With Sour Cream Dumplings
  3940.  
  3941. Recipe By :
  3942. Serving Size : 1 Preparation Time : 0:00
  3943. Categories :
  3944. Amount Measure Ingredient -- Preparation Method
  3945. -------- ------------ --------------------------------
  3946. 1 pound ground beef
  3947. 1 cup chopped onion
  3948. 2 cloves garlic -- crushed
  3949. 2 teaspoons chili powder
  3950. 1 teaspoon sugar
  3951. 1/2 teaspoon salt
  3952. 1/4 teaspoon pepper
  3953. 1 can stewed tomatoes -- undrained (16 oz.)
  3954. 1 can kidney beans -- undrained (15 1/2
  3955. -- Oz.)
  3956. 1 can tomato sauce -- (15 oz.)
  3957. 1 can chopped green chilies -- undrained (4 oz.)
  3958. 1/4 cup sour cream
  3959. 1/4 cup milk
  3960. 1 1/4 cups Bisquick baking mix
  3961.  
  3962. Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef is brown; drain.
  3963.  
  3964. Stir in chili powder, sugar, salt, pepper, stewed tomatoes, kidney beans, tomato sauce and green chilies.
  3965.  
  3966. Heat to boiling, stirring frequently; reduce heat. Cover and simmer, stirring occasionally, 1 hour.
  3967.  
  3968. Mix sour cream and milk in medium bowl until smooth. Mix in baking mix until soft dough forms.
  3969.  
  3970. Drop dough by 6 spoonfuls onto hot chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
  3971.  
  3972. Sprinkle with snipped parsley if desired.
  3973.  
  3974. Possum Kingdom Lake Cookbook
  3975.  
  3976. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  3977.  
  3978.  
  3979.  
  3980.  
  3981.  
  3982.  
  3983.  
  3984.  
  3985.  
  3986.  
  3987. - - - - - - - - - - - - - - - - - - -
  3988.  
  3989.  
  3990.  
  3991.  
  3992. Nutr. Assoc. : 0
  3993. * Exported from MasterCook *
  3994.  
  3995. Grilled Cuban Steak Sandwiches
  3996.  
  3997. Recipe By :
  3998. Serving Size : 6 Preparation Time : 0:00
  3999. Categories : Sandwich
  4000. Amount Measure Ingredient -- Preparation Method
  4001. -------- ------------ --------------------------------
  4002. 1 1/4 pounds small flank steak
  4003. 3 tablespoons fresh lime juice
  4004. 2 tablespoons olive oil
  4005. 3 cloves garlic -- minced
  4006. 2 teaspoons dried oregano
  4007. 1 teaspoon hot pepper sauce
  4008. 1/2 teaspoon salt
  4009. 1/2 teaspoon freshly ground black pepper
  4010. 1/2 teaspoon cumin seeds
  4011. 6 Bays English Muffins -- split, lightly toast
  4012. MAYONESA ROSADA
  4013. 1/4 cup mayonnaise
  4014. 1 tablespoon pimento or roasted red pepper -- finely diced bottled
  4015. 1 teaspoon tomato paste
  4016. 1 teaspoon fresh lime juice
  4017. 1/4 teaspoon hot pepper sauce
  4018.  
  4019. SALSA DE AQUACATE
  4020. 1 large (or 2 small) ripe avocados -- peeled, seeded, dice
  4021. 2 tablespoons bottled drained pimento or roasted red pep -- diced
  4022. 1 tablespoon olive oil
  4023. 2 teaspoons drained capers
  4024. 2 teaspoons fresh lime juice
  4025. 1/4 teaspoon (1/4 to 1/2) hot pepper sauce -- as desired
  4026.  
  4027. Combine oil, lime juice, garlic, oregano, and pepper sauce; pour over steak. Close bag securely; turn to coat steak with oil mixture.
  4028.  
  4029. Refrigerate at least 30 minutes or up to 2 hours before grilling. Drain steak, discarding marinade. Sprinkle steak with salt, pepper, and cumin seeds.
  4030.  
  4031. Grill over medium-hot coals for 4 to 5 minutes per side for medium-rare steak. Transfer to carving board; tent with foil and let stand for 5 minutes.
  4032.  
  4033. Carve steak crosswise into thin slices. Spread Mayonesa Rosada over four muffin halves; pile steak strip on top. Close sandwiches with muffin tops. Serve with Salsa de Aguacate.
  4034.  
  4035. MAYONESA ROSADA:
  4036. In a small bowl, combine all ingredients; mix well. Serve immediately or cover and refrigerate up to 2 hours before serving.
  4037.  
  4038. SALSA de AGUACATE:
  4039. In medium bowl, combine all ingredients. Serve immediately or cover and chill up to 2 hours before serving.
  4040.  
  4041. Source:
  4042. "Bays Corporation"
  4043. S(Internet Address):
  4044. "http://www.bays.com"
  4045.  
  4046.  
  4047.  
  4048.  
  4049. - - - - - - - - - - - - - - - - - - -
  4050.  
  4051.  
  4052.  
  4053.  
  4054. Nutr. Assoc. : 0
  4055. * Exported from MasterCook *
  4056.  
  4057. Beef Tacos Al Carbon
  4058.  
  4059. Recipe By :
  4060. Serving Size : 8 Preparation Time : 4:00
  4061. Categories : Beef
  4062. Amount Measure Ingredient -- Preparation Method
  4063. -------- ------------ --------------------------------
  4064. 1 1/2 pounds flank steak -- trimmed
  4065. 1/2 cup fresh lime juice
  4066. 5 tablespoons olive oil -- separated
  4067. 2 cloves garlic -- peeled and crushed
  4068. 1 teaspoon salt
  4069. 1/2 teaspoon black pepper
  4070. 16 large green onions -- trimmed
  4071. 16 (6-inch) corn tortillas -- warmed
  4072.  
  4073. In a shallow dish, stir together lime juice, 3 tablespoons olive oil, garlic, salt and pepper. Add the flank steak and marinate in refrigerator 2-4 hours.
  4074.  
  4075. Remove steak from marinade. Discard marinade.
  4076.  
  4077. Grill steak over medium coals to desired doneness (about 17 minutes for medium-rare), turning once. Transfer to a cutting board, tent with foil, and let stand for 10 minutes before carving.
  4078.  
  4079. Brush onions with remaining olive oil and grill for 6-8 minutes, turning once.
  4080.  
  4081. Carve steak across the grain into thin slices.
  4082.  
  4083. To serve, place several slices of the steak and one of the onions in each corn tortilla and roll.
  4084.  
  4085. Description:
  4086. "A Mexican food classic."
  4087. Source:
  4088. "The Texas Beef Council"
  4089. S(Internet Address):
  4090. "http://www.txbeef.org"
  4091. T(Cook Time):
  4092. "0:25"
  4093.  
  4094.  
  4095.  
  4096.  
  4097. - - - - - - - - - - - - - - - - - - -
  4098.  
  4099.  
  4100.  
  4101.  
  4102. Nutr. Assoc. : 0
  4103. * Exported from MasterCook *
  4104.  
  4105. Grilled Steak Santa Fe
  4106.  
  4107. Recipe By :
  4108. Serving Size : 4 Preparation Time : 0:10
  4109. Categories : Beef
  4110. Amount Measure Ingredient -- Preparation Method
  4111. -------- ------------ --------------------------------
  4112. 1 1/4 pounds top round steak -- cut 1-inch thick
  4113. 6 tablespoons frozen margarita drink mix concentrate -- defrosted
  4114. 2 tablespoons chopped fresh cilantro
  4115. 2 tablespoons vegetable oil
  4116. 4 cloves garlic -- crushed
  4117. 2 teaspoons ground cumin
  4118. 1/2 teaspoon salt
  4119. 1/4 teaspoon pepper
  4120. 1 large avocado -- diced
  4121. 1/2 cup chopped red onion
  4122.  
  4123. In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 tablespoons of the marinade in a small container, cover and refrigerate.
  4124.  
  4125. Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally.
  4126.  
  4127. Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm.
  4128.  
  4129. Just before serving, in a medium bowl, combine avocado, onion and reserved 2 tablespoons of marinade mixture. Toss gently to coat.
  4130.  
  4131. Carve steak crosswise into thin slices. Serve immediately with avocado mixture.
  4132.  
  4133. Description:
  4134. "Frozen margarita mix is the secret to this great tasting steak."
  4135. Source:
  4136. "The Texas Beef Council"
  4137. S(Internet Address):
  4138. "http://www.txbeef.org"
  4139. T(Cook Time):
  4140. "0:20"
  4141.  
  4142.  
  4143.  
  4144.  
  4145. - - - - - - - - - - - - - - - - - - -
  4146.  
  4147.  
  4148.  
  4149.  
  4150. Nutr. Assoc. : 0
  4151. * Exported from MasterCook *
  4152.  
  4153. BBQ Cheese Burgers
  4154.  
  4155. Recipe By :
  4156. Serving Size : 4 Preparation Time : 0:00
  4157. Categories : Beef Burgers/Sandwiches
  4158. Amount Measure Ingredient -- Preparation Method
  4159. -------- ------------ --------------------------------
  4160. 1 pound lean ground beef
  4161. 1/4 cup onion -- finely chopped
  4162. Barbecue sauce
  4163. 4 slices American cheese
  4164. 4 crusty rolls
  4165. Romaine lettuce -- split
  4166. Tomato -- sliced
  4167.  
  4168. In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties.
  4169.  
  4170. Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted.
  4171.  
  4172. Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.
  4173.  
  4174. Source:
  4175. "The Texas Beef Council"
  4176. S(Internet address):
  4177. "http://www.txbeef.org/"
  4178. Start to Finish Time:
  4179. "0:30"
  4180.  
  4181.  
  4182.  
  4183.  
  4184. - - - - - - - - - - - - - - - - - - -
  4185.  
  4186.  
  4187.  
  4188.  
  4189. Nutr. Assoc. : 0
  4190. * Exported from MasterCook *
  4191.  
  4192. Cowboy Steaks With Ranch Beans and Slaw
  4193.  
  4194. Recipe By : McCall's, Page 143, Sept. 1997
  4195. Serving Size : 4 Preparation Time : 0:00
  4196. Categories :
  4197. Amount Measure Ingredient -- Preparation Method
  4198. -------- ------------ --------------------------------
  4199. Beans
  4200. 2 slices bacon -- thick-cut, diced
  4201. 1 large yellow bell pepper -- cut into 1/2" cubes
  4202. 1 medium red onion -- finely chopped
  4203. 15 ounces pinto beans -- drained
  4204. 1/3 cup barbecue sauce
  4205. 1/4 cup water
  4206. Slaw
  4207. 1/2 cup mayonnaise
  4208. 1/2 cup sour cream
  4209. 1 tablespoon cider vinegar
  4210. 1 tablespoon poppy seeds
  4211. 1 tablespoon sugar
  4212. 1/2 teaspoon salt
  4213. 1/2 teaspoon pepper
  4214. 1 pound coleslaw -- package mix
  4215. Steaks
  4216. 1 tablespoon olive oil
  4217. 4 beef strip steaks -- boneless
  4218. 1 tablespoon chili powder
  4219.  
  4220. 1. Beans: In medium saucepan, cook bacon over medium-high heat 3 to 4 minutes, stirring until brown and crisp. Add half the yellow pepper and half the red onion; saute 3 minutes, until onion is translucent. Stir in the beans, barbecue sauce and water; simmer 3 minutes. Remove from heat; cover, keep warm.
  4221.  
  4222. 2. Slaw: Meanwhile, in serving bowl, whisk mayonnaise, sour cream, vinegar, poppy seeds, sugar, salt and pepper. Add coleslaw mix and remaining yellow pep and red onion; toss.
  4223.  
  4224. 3. Steaks: In large skillet, heat oil over high heat. Rub steaks all over with chili powder. When oil is hot, add steaks; cook 2 minutes per side for medium-rare, 3 minutes per side for medium and 4 - 5 minutes per side for well-done. Serve with beans and slaw.
  4225.  
  4226.  
  4227.  
  4228.  
  4229.  
  4230.  
  4231.  
  4232.  
  4233.  
  4234. - - - - - - - - - - - - - - - - - - -
  4235.  
  4236.  
  4237.  
  4238.  
  4239. Nutr. Assoc. : 0
  4240. * Exported from MasterCook *
  4241.  
  4242. Skewered Baby Beef And Mushrooms
  4243.  
  4244. Recipe By :
  4245. Serving Size : 6 Preparation Time : 0:00
  4246. Categories :
  4247. Amount Measure Ingredient -- Preparation Method
  4248. -------- ------------ --------------------------------
  4249. 1 1/2 pounds beef round -- cut 1/4" thick
  4250. 1 clove garlic -- mashed
  4251. 1 tablespoon minced onion
  4252. 1 1/2 tablespoons A-1 sauce
  4253. 1 teaspoon worcestershire sauce
  4254. 2/3 cup catsup
  4255. 1 dash pepper
  4256. 1/4 teaspoon salt
  4257. 3 tablespoons sherry
  4258. 12 Squares green pepper -- 1 1/2" x 1 1/2"
  4259. 12 slices onion -- 1/4" thick or cut
  4260. -- in wedges
  4261. 36 Mushroom crowns -- fresh or canned
  4262.  
  4263. Cut meat in 1 1/2" squares. (There should be 36.)
  4264.  
  4265. Add to sauce made by mixing next 8 ingredients; stir; let stand for several hours.
  4266.  
  4267. Parboil green pepper, onion and fresh mushrooms separately in small amounts of lightly salted water; drain.
  4268.  
  4269. On 6 skewers, string meat and vegetables, beginning and ending each skewer with green pepper.
  4270.  
  4271. Broil slowly until browned on all sides.
  4272.  
  4273. Serve on beds of hot cooked rice with a hot green vegetable and garnish of tomato wedges (or tiny cherry tomatoes) and parsley.
  4274.  
  4275. Possum Kingdom Lake Cookbook
  4276.  
  4277. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  4278.  
  4279.  
  4280.  
  4281.  
  4282.  
  4283.  
  4284.  
  4285.  
  4286.  
  4287.  
  4288. - - - - - - - - - - - - - - - - - - -
  4289.  
  4290.  
  4291.  
  4292.  
  4293. Nutr. Assoc. : 0
  4294. * Exported from MasterCook *
  4295.  
  4296. Flank Steak with Garlic Wine Sauce
  4297.  
  4298. Recipe By :
  4299. Serving Size : 4 Preparation Time : 0:00
  4300. Categories : Garlic Meats
  4301. Amount Measure Ingredient -- Preparation Method
  4302. -------- ------------ --------------------------------
  4303. 1 1/2 pounds Flank Steak
  4304. Salt & Pepper -- to taste
  4305. 2 tablespoons Unsalted Butter
  4306. 2 tablespoons Unsalted Butter -- softened
  4307. 2 tablespoons Thinly Slice Scallions
  4308. 1 cup Dry Red Wine
  4309. Garlic Puree (1 head Roasted)
  4310.  
  4311. Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 tablespoons butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm.
  4312. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated under the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 tablespoons softened butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hotplatter, pour sauce down the center of them and serve at once.
  4313.  
  4314.  
  4315.  
  4316.  
  4317.  
  4318. - - - - - - - - - - - - - - - - - - -
  4319.  
  4320.  
  4321.  
  4322.  
  4323. Nutr. Assoc. : 0
  4324. * Exported from MasterCook *
  4325.  
  4326. "Make You Famous" Lite Beef Chili
  4327.  
  4328. Recipe By :
  4329. Serving Size : 6 Preparation Time : 0:00
  4330. Categories :
  4331. Amount Measure Ingredient -- Preparation Method
  4332. -------- ------------ --------------------------------
  4333. 1 1/2 lbs. top sirloin steak cut into 1/2-inch cubes
  4334. 2 cans beef broth -- (14-1/2 ounces)
  4335. 1 1/2 cups water
  4336. 6 corn tortillas -- cut into strips
  4337. 2 Tbsp. chili powder
  4338. 2 tsp. ground cumin
  4339. 1 tsp. dried oregano leaves
  4340. 2 cloves garlic -- diced
  4341. 2 cans black beans -- (16 ounces each)
  4342. drained and rinsed
  4343. 3 Roma tomatoes -- chopped
  4344. 1 cup frozen corn
  4345. 1/2 red bell pepper -- chopped
  4346. 1/2 poblano pepper -- chopped
  4347. 1/2 small onion -- chopped
  4348. 1 stalk celery -- chopped
  4349. 1 carrot -- chopped
  4350. 2 fresh jalapeno peppers -- finely diced
  4351. 1 cup jicama -- diced
  4352. 1 Tbsp. fresh cilantro -- chopped (1 to 2)
  4353. salt and pepper to taste
  4354.  
  4355. Heat broth and water over medium heat in a 4-quart pot. Add tortillas and bring to a boil. Reduce heat and simmer until tortillas dissolve.
  4356.  
  4357.  
  4358. Meanwhile, brown beef over medium heat in skillet, drain fat and add chili powder, cumin, oregano and garlic.
  4359.  
  4360.  
  4361. Add beef, beans, and all vegetables except jicama to broth/tortilla mixture. Lower heat and simmer for 1 hour.
  4362.  
  4363.  
  4364. Season with salt and pepper to taste. Just before serving, stir in jicama and cilantro.
  4365.  
  4366.  
  4367.  
  4368.  
  4369.  
  4370.  
  4371. - - - - - - - - - - - - - - - - - - -
  4372.  
  4373. NOTES : You can substitute ground chuck for the cubed sirloin.
  4374.  
  4375.  
  4376.  
  4377.  
  4378. Nutr. Assoc. : 0
  4379. * Exported from MasterCook *
  4380.  
  4381. "Quick" Fajitas with Pico de Gallo
  4382.  
  4383. Recipe By :
  4384. Serving Size : 4 Preparation Time : 0:00
  4385. Categories : Beef Main Dishes
  4386. Amount Measure Ingredient -- Preparation Method
  4387. -------- ------------ --------------------------------
  4388. 1 pound well-trimmed beef top round or top sirloin -- cut 3/4 inch thick
  4389. 8 small flour tortillas
  4390. Lime wedges (optional)
  4391. Cilantro sprig (optional)
  4392. MARINADE
  4393. 2 tablespoons fresh lime juice
  4394. 2 teaspoons vegetable oil
  4395. 2 large garlic cloves -- crushed
  4396. PICO DE GALLO
  4397. 1 cup tomato -- seeded and chopped
  4398. 1/2 cup zucchini -- diced
  4399. 1/4 cup fresh cilantro -- chopped
  4400. 1/4 cup prepared picante sauce or salsa
  4401. 1 tablespoon fresh lime juice
  4402.  
  4403. Place beef steak in plastic bag; add marinade ingredients, turning to coat. Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once.
  4404. Wrap tortillas securely in heavy-duty aluminum foil. Meanwhile in medium bowl, combine Pico de Gallo ingredients; mix well.
  4405.  
  4406. Remove steak from marinade; discard marinade. Place steak on grid over medium ash-covered coals. Grill top round steak, uncovered, 8 to 9 minutes (10 to 12 minutes for top sirloin steak) for medium-rare to medium doneness, turning occasionally. During last 5 minutes, place tortilla packet on outer edge of grid, turning occasionally.
  4407.  
  4408. Trim fat from steak; carve crosswise into very thin slices. Garnish with lime and cilantro, if desired.
  4409.  
  4410. Cuisine:
  4411. "Tex-Mex"
  4412. Source:
  4413. "The Texas Beef Council"
  4414. S(Internet address):
  4415. "http://www.txbeef.org/"
  4416. Start to Finish Time:
  4417. "0:45"
  4418.  
  4419.  
  4420.  
  4421.  
  4422. - - - - - - - - - - - - - - - - - - -
  4423.  
  4424. Serving Ideas: Serve beef in tortillas with Pico de Gallo.
  4425.  
  4426.  
  4427.  
  4428.  
  4429. Nutr. Assoc. : 0
  4430. * Exported from MasterCook *
  4431.  
  4432. 1,2,3,4,5 Chinese Spareribs
  4433.  
  4434. Recipe By :
  4435. Serving Size : 0 Preparation Time : 0:00
  4436. Categories :
  4437. Amount Measure Ingredient -- Preparation Method
  4438. -------- ------------ --------------------------------
  4439.  
  4440. Ingredients:
  4441.  
  4442. 1-2 lbs spare ribs, each cut in thirds for smaller pieces
  4443.  
  4444. 1 Tbsp cooking wine (rice wine works well)
  4445. 2 Tbsp sugar
  4446. 3 Tbsp vinegar
  4447. 4 Tbsp soy sauce
  4448. 5 Tbsp water
  4449.  
  4450. Directions:
  4451.  
  4452. Heat a large skillet with some oil in it, and start to brown the spare
  4453. ribs. Once the ribs are seared and browned, add the rest of the
  4454. ingredients. Mix well and bring to a boil. Cover and reduce heat to
  4455. medium-low. Cook for about 20-25 minutes, and it's ready to serve!
  4456.  
  4457. Note:
  4458.  
  4459. When cutting the spare ribs into thirds, you can do it with a
  4460. well-sharpened cleaver. However, getting the butcher to saw them with a
  4461. belt saw is usually better, as the cleaver creates bone fragments which
  4462. are unpleasant when eating the ribs. The saw, on the other hand, makes a
  4463. nice clean cut.
  4464.  
  4465.  
  4466.  
  4467.  
  4468.  
  4469. - - - - - - - - - - - - - - - - - - -
  4470.  
  4471.  
  4472.  
  4473.  
  4474. Nutr. Assoc. : 0
  4475. * Exported from MasterCook *
  4476.  
  4477. 15-Minute Albondigas Soup
  4478.  
  4479. Recipe By :
  4480. Serving Size : 7 Preparation Time : 0:15
  4481. Categories : Soup
  4482. Amount Measure Ingredient -- Preparation Method
  4483. -------- ------------ --------------------------------
  4484. 2 (14 ounce) c beef broth
  4485. 2 cups frozen corn kernels
  4486. 1 cup prepared salsa
  4487. 1 (16 ounce) p heat-and-serve frozen beef meatballs
  4488. Tortilla chips
  4489. Chopped cilantro
  4490.  
  4491. Combine beef broth, corn and salsa in medium saucepan.
  4492.  
  4493. Bring to a boil and simmer 5 minutes.
  4494.  
  4495. Meanwhile, microwave meatballs according to package directions.
  4496.  
  4497. Add meatballs to soup mixture and serve.
  4498.  
  4499. Garnish with crumbled tortilla chips or chopped cilantro, if desired.
  4500.  
  4501. Description:
  4502. "Homemade in a hurry."
  4503. Source:
  4504. "The Texas Beef Council"
  4505. S(Internet Address):
  4506. "http://www.txbeef.org"
  4507.  
  4508.  
  4509.  
  4510.  
  4511. - - - - - - - - - - - - - - - - - - -
  4512.  
  4513.  
  4514.  
  4515.  
  4516. Nutr. Assoc. : 0
  4517. * Exported from MasterCook *
  4518.  
  4519. Classic Peppersteak with Cabernet Sauce
  4520.  
  4521. Recipe By :
  4522. Serving Size : 6 Preparation Time : 0:20
  4523. Categories : Beef
  4524. Amount Measure Ingredient -- Preparation Method
  4525. -------- ------------ --------------------------------
  4526. 6 (6-8 ounces each) sirloin strip steaks
  4527. 4 tablespoons cracked peppercorn mix -- black green and pink
  4528. Kosher salt
  4529. 1 tablespoon olive oil
  4530. 3 shallots -- sliced
  4531. 1 cup Cabernet wine -- pick a good one
  4532. 1 1/2 cups beef or veal broth
  4533. 1 cup cream
  4534. 2 tablespoons butter
  4535. Salt
  4536.  
  4537. Season steaks with peppercorn and Kosher salt.
  4538.  
  4539. In a heavy saute pan, over medium heat, add olive oil and 1 tablespoon butter. Place steaks in pan and cook for 2 to 2-1/2 minutes on each side to medium-rare. Set aside.
  4540.  
  4541. Pour off most of the fat, reduce heat to medium and add shallots. Cook, stirring until soft. Add cabernet and reduce to glaze. Add broth and reduce by half. Add cream and reduce until thickened. Season with salt. Pour over steak and serve.
  4542.  
  4543. Description:
  4544. "A favorite of Chef Richard Chamberlain."
  4545. Source:
  4546. "The Texas Beef Council"
  4547. S(Internet Address):
  4548. "http://www.txbeef.org"
  4549. T(Cook Time):
  4550. "0:45"
  4551.  
  4552.  
  4553.  
  4554.  
  4555. - - - - - - - - - - - - - - - - - - -
  4556.  
  4557.  
  4558.  
  4559.  
  4560. Nutr. Assoc. : 0
  4561. * Exported from MasterCook *
  4562.  
  4563. Asian Beef Kabobs
  4564.  
  4565. Recipe By :
  4566. Serving Size : 0 Preparation Time : 0:10
  4567. Categories : Beef
  4568. Amount Measure Ingredient -- Preparation Method
  4569. -------- ------------ --------------------------------
  4570. 4 main course
  4571. 1 pound beef top sirloin steak
  4572. 6 green onions -- cut into 1 1/2-inch
  4573. 1/4 cup packed brown sugar
  4574. 3 tablespoons dry sherry
  4575. 3 tablespoons soy sauce
  4576. 2 teaspoons dark sesame oil
  4577. 2 cloves garlic -- crushed
  4578. 1/2 teaspoon ground ginger
  4579. 16 bamboo skewers
  4580.  
  4581. Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.
  4582.  
  4583. Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.
  4584.  
  4585. Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinade in refrigerator 20 minutes. Reserve remaining marinade.
  4586.  
  4587. Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.
  4588.  
  4589. Remove beef from marinade and discard marinade.
  4590.  
  4591. Alternately thread beef (weaving back and forth) and green onion onto skewers.
  4592.  
  4593. Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.
  4594.  
  4595. Brush kabobs with reserved marinade during last 2 minutes.
  4596.  
  4597. Description:
  4598. "Kabobs with an Oriental flair."
  4599. Source:
  4600. "The Texas Beef Council"
  4601. S(Internet Address):
  4602. "http://www.txbeef.org"
  4603. Yield:
  4604. "16 "
  4605. T(Cook Time):
  4606. "0:15"
  4607.  
  4608.  
  4609.  
  4610.  
  4611. - - - - - - - - - - - - - - - - - - -
  4612.  
  4613.  
  4614.  
  4615.  
  4616. Nutr. Assoc. : 0
  4617. * Exported from MasterCook *
  4618.  
  4619. Red-Cooked Pot Roast (Shanghai Pot Roast)
  4620.  
  4621. Recipe By :
  4622. Serving Size : 12 Preparation Time : 0:00
  4623. Categories : Beef Chinese
  4624. Amount Measure Ingredient -- Preparation Method
  4625. -------- ------------ --------------------------------
  4626. 4 pounds Chuck roast -- boneless
  4627. 1 tablespoon Sherry
  4628. 1/2 cup Regular soy sauce
  4629. 1 cup Water
  4630. 2 slices Ginger
  4631. 2 cloves Garlic -- optional
  4632. 1 ounce Sugar
  4633. 2 Star anise stars -- optional
  4634.  
  4635. Either brown the roast in a little fat or dunk it in boiling water for a minute or so. Put it into a heavy kettle into which it fits fairly snugly.
  4636.  
  4637. Add all the rest of the ingredients (ginger slices, star anise, and garlic should be at the bottom of the pot).
  4638.  
  4639. Bring to a boil, then reduce heat and simmer covered, turning and basting occasionally, for 3 hours or until tender.
  4640.  
  4641. Serve sliced, hot or cold. If cold, you may want to weight it down with a brick covered in foil or some similarly heavy item while chilling it in the fridge.
  4642.  
  4643. You may cook lamb or pork this way, but cut the cooking time to 2 - 2 1/2 hr.
  4644.  
  4645. For lamb add a cinnamon stick instead of the star anise; for pork double the soy sauce and sherry, either halve or omit the star anise, and use up to 4 oz of sugar to taste.
  4646.  
  4647. Source:
  4648. "Michael Loo"
  4649. S(Internet Address):
  4650. ""
  4651.  
  4652.  
  4653.  
  4654.  
  4655. - - - - - - - - - - - - - - - - - - -
  4656.  
  4657.  
  4658.  
  4659.  
  4660. Nutr. Assoc. : 0
  4661. * Exported from MasterCook *
  4662.  
  4663. Texas BBQ Brisket
  4664.  
  4665. Recipe By :
  4666. Serving Size : 8 Preparation Time : 0:30
  4667. Categories : Beef
  4668. Amount Measure Ingredient -- Preparation Method
  4669. -------- ------------ --------------------------------
  4670. 1 pound (4 1/2 to 5) beef brisket
  4671. 5 large cloves garlic -- sliced
  4672. 1 (12 ounce) cup beer
  4673. 1 (18 ounce) bottle Kraft BULL'S-EYE Orig. or favorite Barbecue Sauce
  4674. 1 (4 ounce) can chopped green chilies -- drained
  4675.  
  4676. With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches. Insert garlic slice in each cut.
  4677.  
  4678. Place meat, fat side up, in shallow baking pan. Pour 1 cup beer over meat. Cover with foil and bake at 300F for 2 hours.
  4679.  
  4680. Remove meat from pan. Drain liquid, reserving 1/2-cup. Return meat and reserved liquid to pan.
  4681.  
  4682. Combine remaining beer, barbeque sauce and green chilies. Pour over meat. Continue baking, uncovered, for 1 hour or until meat is tender.
  4683.  
  4684. With knife slanted at 45 angle, carve meat across the grain into thin slices. Serve with remaining sauce.
  4685.  
  4686. Description:
  4687. "An oven version of a Texas favorite."
  4688. Source:
  4689. "The Texas Beef Council"
  4690. S(Internet Address):
  4691. "http://www.txbeef.org"
  4692. T(Cook):
  4693. "2:00"
  4694.  
  4695.  
  4696.  
  4697.  
  4698. - - - - - - - - - - - - - - - - - - -
  4699.  
  4700.  
  4701.  
  4702. Nutr. Assoc. : 0
  4703. * Exported from MasterCook *
  4704.  
  4705. Grilled Jalapeno Cheese Burgers
  4706.  
  4707. Recipe By :
  4708. Serving Size : 4 Preparation Time : 0:10
  4709. Categories : Beef
  4710. Amount Measure Ingredient -- Preparation Method
  4711. -------- ------------ --------------------------------
  4712. 1 pound lean ground beef
  4713. 2 teaspoons fresh jalapeno pepper -- seeded and chopped
  4714. 1 1/2 teaspoons chili powder
  4715. 1/4 cup shredded Monterey Jack cheese
  4716. 4 thin tomato slices
  4717. 4 hamburger buns -- split, toasted
  4718.  
  4719. In medium bowl, combine ground beef, jalapeno pepper and chili powder, mixing lightly but thoroughly.
  4720.  
  4721. Shape beef mixture into four 1/2-inch thick patties.
  4722.  
  4723. Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until centers are no longer pink, turning once. Check with a meat thermometer for an internal temperature of 160F.
  4724.  
  4725. Approximately 1 minute before burgers are done, sprinkle each with 1 tablespoon cheese.
  4726.  
  4727. Place one slice tomato on bottom half of each bun and top with burger. Close sandwiches and serve.
  4728.  
  4729. Description:
  4730. "Cheeseburgers with zip."
  4731. Source:
  4732. "The Texas Beef Council"
  4733. S(Internet Address):
  4734. "http://www.txbeef.org"
  4735.  
  4736.  
  4737.  
  4738.  
  4739. - - - - - - - - - - - - - - - - - - -
  4740.  
  4741.  
  4742.  
  4743.  
  4744. Nutr. Assoc. : 0
  4745. * Exported from MasterCook *
  4746.  
  4747. Beef Pita, Greek Style
  4748.  
  4749. Recipe By :
  4750. Serving Size : 12 Preparation Time : 0:00
  4751. Categories : Beef Greek
  4752. Amount Measure Ingredient -- Preparation Method
  4753. -------- ------------ --------------------------------
  4754. 2 pounds Ground Beef
  4755. 1 medium Onion -- chopped
  4756. 4 small Clove Garlic -- minced
  4757. 1/2 pound Fresh Mushrooms -- sliced
  4758. 1 Bay Leaf
  4759. 1 1/4 teaspoons Salt
  4760. 1/2 teaspoon Chil Powder
  4761. 1/2 teaspoon Cumin Powder
  4762. 1/4 teaspoon Cinnamon
  4763. 1 8 ounce can Tomato Sauce
  4764. 1/3 cup Burgundy Or Rose Wine
  4765. 1 large Egg
  4766. 1 8 ounce pack Cream Cheese -- softened
  4767. 1 cup Creamed Cottage Cheese
  4768. 1/2 cup Crumbled Feta Cheese
  4769. 1/2 cup Unsalted Butter or Margarine -- melted
  4770. 1/2 16 ounce pac Phyllo Leaves **
  4771. 1/4 cup Dry Bread Crumbs
  4772.  
  4773. 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.
  4774. 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.
  4775. 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.
  4776.  
  4777.  
  4778.  
  4779.  
  4780.  
  4781. - - - - - - - - - - - - - - - - - - -
  4782.  
  4783. NOTES : To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers
  4784.  
  4785.  
  4786.  
  4787.  
  4788. Nutr. Assoc. : 0
  4789. * Exported from MasterCook *
  4790.  
  4791. Country Corn & Southwestern Beef Salsa
  4792.  
  4793. Recipe By :
  4794. Serving Size : 4 Preparation Time : 0:25
  4795. Categories : Sauce & Condiment
  4796. Amount Measure Ingredient -- Preparation Method
  4797. -------- ------------ --------------------------------
  4798. 1 pound ground beef
  4799. 1 16 ounce jar prepared thick-and-chunky salsa
  4800. 1 1.25 ounce p taco seasoning mix
  4801. COUNTRY CORN
  4802. 2 cups quick-cooking grits
  4803. 5 1/2 cups boiling water
  4804. 1 teaspoon salt
  4805. 1 4 1/2 ounce chopped green chilies -- drained well
  4806. 2 cups shredded Mexican or Italian cheese blend
  4807.  
  4808. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in salsa and taco seasoning; cook over medium-low heat 3 to 4 minutes, stirring occasionally.
  4809.  
  4810. Meanwhile prepare grits with boiling water and salt according to package directions. Stir in chilies and 1-1/2 cups of the cheese.
  4811.  
  4812. Spoon grits onto serving dish. Spoon beef mixture over grits; sprinkle with remaining 1/2 cup cheese.
  4813.  
  4814. Source:
  4815. "National Cattlemen's Beef Association"
  4816. S(Internet Address):
  4817. "http://www.beef.org/index.htm"
  4818.  
  4819.  
  4820.  
  4821.  
  4822. - - - - - - - - - - - - - - - - - - -
  4823.  
  4824. NOTES : Shelf-stable prepared polenta or quick-cooking polenta mix may be substituted for grits. Prepare quick-cooking polenta mix according to package directions
  4825.  
  4826.  
  4827.  
  4828.  
  4829. Nutr. Assoc. : 0
  4830. * Exported from MasterCook *
  4831.  
  4832. Cajun Ribeye Burgundy
  4833.  
  4834. Recipe By :
  4835. Serving Size : 4 Preparation Time : 0:10
  4836. Categories : Beef
  4837. Amount Measure Ingredient -- Preparation Method
  4838. -------- ------------ --------------------------------
  4839. 4 (6-ounce) beef rib eye steaks -- cut 1-inch thick
  4840. 3 tablespoons Cajun spice mix
  4841. 1 tablespoon olive oil
  4842. 2 tablespoons fresh oregano -- chopped fine
  4843. 1 tablespoon fresh thyme -- chopped fine
  4844. 1 tablespoon fresh rosemary -- chopped fine
  4845. 1 teaspoon garlic -- minced
  4846. 1 cup Burgundy wine
  4847. Salt and pepper to taste
  4848.  
  4849. Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.
  4850.  
  4851. In a heavy skillet, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter.
  4852.  
  4853. Reduce heat to medium and add oil. Saute herbs and garlic in oil until fragrant and slightly brown.
  4854.  
  4855. Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes.
  4856.  
  4857. Remove steaks to platter and keep warm. Boil liquid until reduced by half. Spoon sauce over steaks and serve.
  4858.  
  4859. Description:
  4860. "This recipe was the winning entry in the 1997 Texas Beef Cookoff."
  4861. Source:
  4862. "The Texas Beef Council"
  4863. S(Internet Address):
  4864. "http://www.txbeef.org"
  4865. T(Cook Time):
  4866. "0:20"
  4867.  
  4868.  
  4869.  
  4870.  
  4871. - - - - - - - - - - - - - - - - - - -
  4872.  
  4873.  
  4874.  
  4875.  
  4876. Nutr. Assoc. : 0
  4877. * Exported from MasterCook *
  4878.  
  4879. Jamaican Beef Kabobs
  4880.  
  4881. Recipe By :
  4882. Serving Size : 4 Preparation Time : 0:10
  4883. Categories : Beef
  4884. Amount Measure Ingredient -- Preparation Method
  4885. -------- ------------ --------------------------------
  4886. 1 pound beef sirloin steak
  4887. 1 tablespoon onion powder
  4888. 1 teaspoon sugar
  4889. 1 teaspoon thyme
  4890. 1 teaspoon red pepper
  4891. 1 teaspoon allspice
  4892. 1 teaspoon salt
  4893. 1/2 teaspoon pepper
  4894. 2 medium sweet potatoes
  4895. 1 medium pineapple
  4896. 4 fresh jalapeno peppers
  4897.  
  4898. Mix onion powder, sugar, thyme, red pepper, allspice, salt and pepper together in small bowl. Rub mixture into steak.
  4899.  
  4900. Peel the sweet potatoes and cut into 1-inch chunks. Place the potatoes in sauce pan with water to cover. Drain.
  4901.  
  4902. Cut the steak and the pineapple into 1-inch cubes. Cut the jalapenos in half and remove the seeds.
  4903.  
  4904. Thread beef, sweet potatoes, pineapple and jalapenos onto skewers.
  4905.  
  4906. Grill over medium coals until beef is done to your liking, about 10-15 minutes.
  4907.  
  4908. Description:
  4909. "This recipe was a finalist in the 1996 Texas Beef Cook-Off."
  4910. Source:
  4911. "The Texas Beef Council"
  4912. S(Internet Address):
  4913. "http://www.txbeef.org"
  4914. T(Cook Time):
  4915. "0:20"
  4916.  
  4917.  
  4918.  
  4919.  
  4920. - - - - - - - - - - - - - - - - - - -
  4921.  
  4922.  
  4923.  
  4924.  
  4925. Nutr. Assoc. : 0
  4926. * Exported from MasterCook *
  4927.  
  4928. Acorn Squash Soup With Corned Beef & Walnuts
  4929.  
  4930. Recipe By : Chef Fritz Sonnenschmidt
  4931. Serving Size : 12 Preparation Time : 0:00
  4932. Categories : Soups
  4933. Amount Measure Ingredient -- Preparation Method
  4934. -------- ------------ --------------------------------
  4935. 1 1/2 pound lean corned beef
  4936. 3 quarts water
  4937. 2 pounds acorn squash -- peeled, seeded & cub
  4938. black peppercorns -- to taste
  4939. nutmeg -- to taste
  4940. mace -- to taste
  4941. bay leaf -- to taste
  4942. juniper berries -- to taste
  4943. 1 cloves -- to taste
  4944. 4 ounces prepared horseradish
  4945. 2 quarts corned beef broth
  4946. 1 1/2 cup heavy cream
  4947. salt -- to taste
  4948. pepper -- to taste
  4949. 6 ounces walnuts -- shelled & toasted
  4950. 4 tablespoons chives -- snipped
  4951.  
  4952. Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De-fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste.
  4953.  
  4954. Add the cubed corned beef. Sprinkle with toasted walnuts and chives immediately before serving.
  4955.  
  4956. Source:
  4957. "The Searchable Online Archive of Recipes (SOAR)"
  4958.  
  4959.  
  4960.  
  4961.  
  4962. - - - - - - - - - - - - - - - - - - -
  4963.  
  4964.  
  4965.  
  4966.  
  4967. Nutr. Assoc. : 0
  4968. * Exported from MasterCook *
  4969.  
  4970. Dutch Meatloaf
  4971.  
  4972. Recipe By :
  4973. Serving Size : 6 Preparation Time : 0:00
  4974. Categories : Londontowne Meatloaf
  4975. Amount Measure Ingredient -- Preparation Method
  4976. -------- ------------ --------------------------------
  4977. 1 1/2 pounds Ground meat
  4978. 1 1/2 teaspoons Salt
  4979. 1 cup Breadcrumbs
  4980. 1/4 teaspoon Pepper
  4981. 8 ounces Tomato sauce with onions
  4982. 2 tablespoons Brown sugar
  4983. 2 tablespoons Mustard
  4984. 1 Egg
  4985. 1 tablespoon Vinegar
  4986.  
  4987. Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes.
  4988.  
  4989. Source:
  4990. "Mrs. Robert F Lewis"
  4991.  
  4992.  
  4993.  
  4994.  
  4995. - - - - - - - - - - - - - - - - - - -
  4996.  
  4997.  
  4998.  
  4999.  
  5000. Nutr. Assoc. : 0
  5001. * Exported from MasterCook *
  5002.  
  5003. Picadinho
  5004.  
  5005. Recipe By :
  5006. Serving Size : 0 Preparation Time : 0:00
  5007. Categories :
  5008. Amount Measure Ingredient -- Preparation Method
  5009. -------- ------------ --------------------------------
  5010. 800 g sirloin steak -- trimmed of fat
  5011. 2 tablespoons red wine vinegar
  5012. 1 pinch cinnamon
  5013. 1 pinch ground clove
  5014. olive oil
  5015. 1 yellow pepper
  5016. 1 red pepper
  5017. 2 onions
  5018. 2 garlic cloves
  5019. 1 small tin tomato puree
  5020. 2 large tomatoes
  5021. 150 ml beef stock (cube)
  5022. 1 small hot pepper
  5023. salt and pepper
  5024. 1 tablespoon Worchestershire sauce
  5025. 3 tablespoons chopped -- fresh parsley
  5026. 2 tablespoons chopped green olives
  5027. 2 tablespoons capers
  5028.  
  5029. 1. Slice the meat into pieces. Put in a bowl with the red wine vinegar,
  5030. cinnamon and ground clove. Leave to stand.
  5031.  
  5032. 2. Prepare all the other ingredients. Clean and dice the peppers, chop the
  5033. onions, the garlic. Take skin of tomatoes, and cut into pieces
  5034.  
  5035. 3. Put some olive oil in heavy based pan and brown the meat. Take out of
  5036. pan and put aside, keep the meat juice separate.
  5037.  
  5038. 4. Heat some more olive oil and sauté the yellow and red pepper for about
  5039. 5 minutes. Remove from pan and set aside.
  5040.  
  5041. 5. Add olive oil to pan, and sauté the onions and garlic until golden
  5042. brown, Add tomato puree and leave for 5 minutes, stirring occasionally.
  5043. Add tomatoes, the reserved meat juice and stock and bring to boil. Simmer
  5044. for 10 minutes.
  5045.  
  5046. 6. Add the meat to the onion mixture with the hot pepper and season with
  5047. salt and pepper Cook for 15 minutes.
  5048.  
  5049. 7. Add the Worcestershire sauce, parsley, olives and capers, cook 5 more
  5050. minutes.
  5051.  
  5052. Serve with brazilian rice.
  5053.  
  5054.  
  5055.  
  5056. - - - - - - - - - - - - - - - - - - -
  5057.  
  5058. Per serving: 1952 Calories (kcal); 112g Total Fat; (51% calories from fat); 160g Protein; 78g Carbohydrate; 502mg Cholesterol; 1601mg Sodium
  5059. Food Exchanges: 0 Grain(Starch); 20 1/2 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates
  5060.  
  5061.  
  5062.  
  5063. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
  5064. * Exported from MasterCook *
  5065.  
  5066. Cheese Steak Pizza
  5067.  
  5068. Recipe By :
  5069. Serving Size : 4 Preparation Time : 0:20
  5070. Categories : Main Course
  5071. Amount Measure Ingredient -- Preparation Method
  5072. -------- ------------ --------------------------------
  5073. 1 pound ground beef
  5074. 1 small green or red bell pepper -- cut into thin strips
  5075. 1 small onion -- thinly sliced, separ
  5076. 3/4 teaspoon salt
  5077. 1/2 teaspoon pepper
  5078. 1 large (16 ounces) prepared baked pizza crust (ap
  5079. 2 cups shredded low-moisture part-skim Mozzarella
  5080.  
  5081. Preheat oven to 400F.
  5082.  
  5083. In large skillet, brown ground beef over medium heat 6 minutes.
  5084.  
  5085. Add bell pepper and onion. Continue cooking 3-4 minutes or until beef is no longer pink and vegetables are crisp-tender. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  5086.  
  5087. Place bread shell on baking sheet. Remove beef and vegetables from skillet with slotted spoon and arrange on top of bread shell.
  5088.  
  5089. Sprinkle cheese on top of beef and vegetable mixture.
  5090.  
  5091. Bake 8-10 minutes or until cheese is melted. Cut into 8 wedges and serve hot.
  5092.  
  5093. Description:
  5094. "A pizza that's good any time."
  5095. Source:
  5096. "The Texas Beef Council"
  5097. S(Internet Address):
  5098. "http://www.txbeef.org"
  5099. T(Cook Time):
  5100. "0:10"
  5101.  
  5102.  
  5103.  
  5104.  
  5105. - - - - - - - - - - - - - - - - - - -
  5106.  
  5107.  
  5108.  
  5109.  
  5110. Nutr. Assoc. : 0
  5111. * Exported from MasterCook *
  5112.  
  5113. Chilli Plum Beef
  5114.  
  5115. Recipe By :
  5116. Serving Size : 0 Preparation Time : 0:00
  5117. Categories : Beef Chinese
  5118. Amount Measure Ingredient -- Preparation Method
  5119. -------- ------------ --------------------------------
  5120. 750 grams Beef eye fillet (in one piece)
  5121. 1 150 ml bottl plum sauce
  5122. 1 tablespoon Dark soya sauce
  5123. 1 Clove garlic
  5124. 1 teaspoon Grated fresh ginger
  5125. 1/2 teaspoon Chopped fresh red chilli
  5126. 2 teaspoons Sugar
  5127. 2 teaspoons Dry sherry
  5128. 2 teaspoons Cornflour
  5129. 2 tablespoons Oil
  5130. 1/2 cup Water
  5131. 2 teaspoons Extra Cornflour
  5132. 1 Beef stock cube
  5133.  
  5134. Trim beef, slice thinly. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and cornflour in large bowl, mix well, cover, marinate 30 minutes or refrigerate overnight.
  5135.  
  5136. Heat a little of the oil in a wok, add beef, about a quarter at a time, stir-fry few minutes, or until browned. Remove from wok as it is cooked; repeat with remaining oil and beef.
  5137.  
  5138. Return beef to wok with remaining marinade, blended water and extra cornflour and crumbled stock cube, stir until mixture boils and thickens.
  5139.  
  5140. S(Internet Address):
  5141. ""
  5142.  
  5143.  
  5144.  
  5145.  
  5146. - - - - - - - - - - - - - - - - - - -
  5147.  
  5148.  
  5149.  
  5150.  
  5151. Nutr. Assoc. : 0
  5152. * Exported from MasterCook *
  5153.  
  5154. Kraut Burgers (Bierochen)
  5155.  
  5156. Recipe By :
  5157. Serving Size : 4 Preparation Time : 0:00
  5158. Categories : Beef Ground beef
  5159. Amount Measure Ingredient -- Preparation Method
  5160. -------- ------------ --------------------------------
  5161. 1 pound Lean Ground Beef
  5162. 1 large Onion -- finely chopped
  5163. 3 tablespoons Shortening
  5164. 2 loaves Frozen Bread Dough -- (or substitute your
  5165. favorite 2 loaf bread dough recipe)
  5166. 1 small Head Cabbage -- shredded
  5167. Salt & Pepper To Taste
  5168.  
  5169. Melt shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping tablespoons of mixture on each square; bring corners together and pinch sides shut. Let rise 20 minutes. Bake at 375 degrees F for about 20 minutes or until brown. Brush tops with melted butter as the dough cools.
  5170.  
  5171.  
  5172.  
  5173.  
  5174.  
  5175. - - - - - - - - - - - - - - - - - - -
  5176.  
  5177.  
  5178.  
  5179.  
  5180. Nutr. Assoc. : 0
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