OTHER BEEF RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEEF BOURGIGNON (12-12-92) (0:03) IBM 2 POUND BEEF STEW MEAT, CUT INTO 1/2 INCH CUBES 1 1/4 CUPS DRY RED WINE 4 BACON SLICES, CUT INTO 1 INCH PIECES 2 MEDIUM ONIONS, FINELY CHOPPED 1 MEDIUM CARROT, SLICED 1 TABLESPOON BUTTER 1 TEASPOON SALT 1/2 TEASPOON PEPPER 2 GARLIC CLOVES, MINCED 1/2 POUND FRESH MUSHROOMS 2 TEASPOONS FINELY CHOPPED PARSLEY 1/2 CUP CELERY 1 BAY LEAF 1 TEASPOON THYME 1/2 TEASPOON MARJORAM 1/2 TEASPOON OREGANO 3 TABLESPOONS FLOUR 2 TEASPOONS BRANDY 1 1/2 TABLESPOONS CORNSTARCH 1 TABLESPOON BROWNING SAUCE MARINATE MEAT IN RED WINE OVERNIGHT IN THE REFRIGERATOR. COOK BACON ON MICROPOWER HIGH FOR FOUR MINUTES OR UNTIL CRISP. IN 2 QUART CASSEROLE, ADD THE BACON; HALF OF THE BACON DRIPPINGS, ONION, CARROTS AND BUTTER. COOK ON MICROPOWER HIGH FOR 2 MINUTES. REMOVE MEAT FROM WINE. SET WINE ASIDE. ADD MEAT, SALT AND PEPPER TO THE CASSEROLE. COOK ON MICROPOWER HIGH FOR 6 MINUTES, STIRRING AT HALF TIME, AND ADD THE WINE. MIX FLOUR, BRANDY AND CORNSTARCH. ADD IT TO THE CASSEROLE AND COOK ON MICROWAVE/CONVECTION FOR 10 MINUTES. ADD BROWNING SAUCE. COOK FOR LAST 5 MINUTES. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEEF BOURGIGNON 1 (08-18-93) (0:31) SERVINGS: 4 5 EA MEDIUM ONIONS SLICED 1/2 LB FRESH MUSHROOMS 2 T SHORTENING 2 LB STEW MEAT 1 T SALT 1/2 T CRUSHED MARJORAM 1/2 T CRUSHED THYME 1/8 T PEPPER 1 1/2 T FLOUR 3/4 C BEEF STOCK 1 1/2 C RED BURGUNDY COOK AND STIR ONIONS AND MUSHROOMS IN HOT SHORTENING UNTIL ONIONS ARE TENDER; DRAIN ON PAPER TOWELS. BROWN MEAT IN SAME SKILLET; ADD MORE SHORTENING AS NECESSARY. REMOVE FROM HEAT. SPRINKLE SEASONINGS OVER MEAT. MIX FLOUR AND BEEF STOCK; POUR INTO SKILLET. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL 1 MIN. STIR IN BURGUNDY. COVER; SIMMER UNTIL MEAT IS TENDER, 1 1/2 TO 2 HR. THE LIQUID SHOULD ALWAYS JUST COVER THE MEAT. (IF NECESSARY, ADD A LITTLE MORE BOUILLON AND BURGUNDY - 1 PART BOUILLON TO 2 PARTS BURGUNDY.) GENTLY STIR IN ONIONS AND MUSHROOMS; COOK UNCOVERED 15 MIN., OR UNTIL HEATED THROUGH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRISKET WITH PRUNES (08-18-93) (0:34) SERVINGS: 4 2 EA ONIONS, DICED 2 LB BEEF BRISKET 12 OZ BEER 1 C DRIED PITTED PRUNES 1 C DRIED APRICOTS 3 T BROWN SUGAR FIRMLY PACKED 2 T ORANGE MARMALADE 1 T BRANDY 1 T GRATED LEMON PEEL 1/8 C LEMON JUICE 3/4 T GINGER, GROUND 1/2 T CINNAMON 1/2 T WORCESTERSHIRE SAUCE 1/2 T GROUND BLACK PEPPER PREHEAT OVEN TO 350 DEGREES F. CUT PIECE OF ALUMINUM FOIL LARGE ENOUGH TO WRAP BRISKET. SPRINKLE HALF OF DICED ONIONS OVER FOIL IN LAYER ABOUT SAME SIZE AS BRISKET. SET BRISKET OVER ONIONS. SPRINKLE REMAINING ONIONS OVER TOP. SEAL TIGHTLY. SET IN LARGE SHALLOW PAN. ROAST 3 HOURS. COMBINE BEER WITH REMAINING INGREDIENTS IN LARGE SAUCEPAN AND BRING TO BOIL OVER MEDIUM-HIGH HEAT. REMOVE FROM HEAT. DISCARD FOIL AND SPREAD FRUIT MIXTURE OVER BRISKET. REDUCE OVEN TO 300 DEGREES F. COVER PAN AND CONTINUE ROASTING 1 HOUR, ADDING MORE BEER TO PAN IF SAUCE APPEARS TOO DRY. TRANSFER BRISKET TO HEATED PLATTER. SURROUND WITH FRUIT AND SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEEF JERKEY (08-17-93) (21:13) SERVINGS: 30 1 1/2 LB FLANK STEAK SELECT A 1/2 INCH THINK FLANK OR TOP ROUND STEAK. TRIM AWAY ALL FAT THEN PARTIALLY FREEZE UNTIL FIRM. SLICE ACROSS THE GRAIN IN A 1/4 TO 1/2 INCH WIDE STRIPS. PLACE MEAT STRIPS IN A SHALLOW DISH OR HEAVY PLASTIC BAG. ADD SOY OR TERIYAKI SAUCE TO COVER MEAT. IF DESIRED ONION OR GARLIC POWDER OR WORCESTERSHIRE SAUCE MAY BE ADDED. TOSS TO COAT EACH PIECE. COVER AND REFRIGERATE SEVERAL HOURS OR OVER NIGHT. LIFT MEAT FROM MARINADE, DRAIN WILL THEN AIR DRY FOR A COUPLE OF HOURS. ARRANGE MEAT STRIPS IN SINGLE LAYER ON FINE WIRE SCREEN OR CAKE COOLING RACK. PLACE IN LOW TEMP. OVEN (175 TO 200 DEGREES) OR SLOWLY SMOKE-COOK IN SMOKER UNTIL MEAT IS COMPLETELY DRIED. STORE IN AIR-TIGHT CONTAINER. SERVE AS A SNACK OR APPETIZER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEEF SAUTE (08-18-93) (0:28) SERVINGS: 4 2 T PEANUT OIL 1 1/4 C SLICED GREEN ONION 1 T MINCED GARLIC 1 T WATER 1 LB BEEF CUT FOR STIRFRY 1 PN FRESH GINGER 1 PN RED PEPPER FLAKES 1 PN WHITE PEPPER 3/4 LB SEA SCALLOPS 1 T SALT 1 PN RED PEPPER FLAKES HEAT OIL IN WOK OR LARGE SKILLET UNTIL ALMOST SMOKING. ADD GARLIC AND BEEF, THEN SCALLOPS, AND STIR-FRY ABOUT 30 SECONDS. ADD REMAINING INGREDIENTS AND STIR-FRY BEEF AND SCALLOPS ANOTHER 20 TO 30 SECONDS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEEF SHREDS WITH GREEN PEPPER (05-01-93) (19:23) SERVINGS: 4 1 LB FLANK STEAK 2 EA MEDIUM BELL PEPPERS 1 EA CLOVE GARLIC 4 T PEANUT OIL 1/4 T SALT ----------------------------------SAUCE------------------------------------- 1/4 C STOCK 1 T THIN SOY SAUCE 1 T CHILI PASTE WITH SOYBEAN 1 T SHERRY WINE 1 1/2 T THIN CORNSTARCH PASTE; * * APPROX. REMOVE MEMBRANE FROM FLANK STEAK. IF IT IS A THICK SLAB OF MEAT, SLICE WITH GRAIN INTO THIN SHEET ABOUT 1/4" THICK. SLICE ACROSS GRAIN INTO MATCHSTICKS ABOUT 2 1/2" LONG. HALVE AND CORE BELL PEPPER; SCALD PEPPER HALVES UNTIL COLOR TURNS BRIGHT GREEN; PLUNGE IN COLD WATER TO STOP COOKING PROCESS. SLICE PEPPER THINLY TO MATCH COOKED MEAT. PEEL AND QUARTER GARLIC CLOVE; ADD TO PEANUT OIL. MIX SAUCE INGREDIENTS. STIR-FRYING: HEAT WOK AS HOT AS POSSIBLE. ADD GARLIC AND 1/2 THE OIL; STIR; REMOVE GARLIC WHEN IT BROWNS. ADD SALT TO OIL; STIR. ADD HALF OF FLANK STEAK; TOSS AND STIR BRISKLY TO COAT WITH OIL AND PREVENT SCORCHING OF MEAT. WHEN MEAT BEGINS TO SHRIVEL, REMOVE TO PLATTER. RINSE WOK; REHEAT; ADD REST OF OIL. STIR-FRY REMAINING MEAT. ADD PEPPERS, SAUCE, OTHER BEEF; TOSS BRISKLY FOR ABOUT 1 MINUTE UNTIL SAUCE EVAPORATES. SERVE. GARNISHING NOTE: TIME AND INCLINATION PERMITTING, DEEP-FRY ABOUT 12 SHRIMP CHIPS. ARRANGE ON SERVING PLATTER AROUND BEEF AND PEPPERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOY'S LEGS (12/15/93) (2:06) 3 LB BEEF, STEWING 12 MED POTATO 3 TBSP BUTTER 2 TBSP PARSLEY, MINCED 1 SMALL ONION, MINCED 3 EGG 2 1/2 CUP FLOUR 2 TSP BAKING POWDER 1/2 TSP SALT 4 TBSP SHORTENING 7 TBSP WATER 1 CUP BREAD, STALE, CUBED 3 TBSP BUTTER OR: 3 TBSP BACON DRIPPINGS 1/2 CUP MILK SALT & PEPPER WASH THE MEAT, COVER WITH WATER, ADD SEASONINGS TO TASTE AND COOK SLOWLY FOR SEVERAL HOURS. WASH AND PEEL THE POTATOES AND CUT INTO THIN SLICES. COOK UNTIL TENDER. DRAIN OFF ALL OF THE WATER, ADD THE 3 TBSP OF BUTTER, SALT AND PEPPER TO TASTE, PARSLEY AND ONION. MIX WELL. BEAT THE EGGS, ADD TO POTATOES AND BEAT MIXTURE LIGHTLY. LET STAND UNTIL PASTRY IS MADE. SIFT TOGETHER THE FLOUR, BAKING POWDER AND 1/2 TSP SALT. WORK IN THE 4 TBSP OF SHORTENING AND THEN ADD THE WATER, USING ONLY ENOUGH TO HOLD DOUGH TOGETHER. ROLL THIN ON A FLOURED BOARD AND CUT INTO LARGE CIRCLES, ABOUT 10 INCHES IN DIAMETER, SPREAD WITH SOME OF THE POTATO MIXTURE, FOLD DOUGH TO FORM A SEMI-CIRCLE, PRESSING EDGES TOGETHER WITH PRONGS OF FORK. DROP INTO THE HOT MEAT AND BROTH, COVER POT CLOSELY AND BOIL ABOUT 25 MINUTES. WHILE THESE ARE COOKING MAKE A SAUCE OF THE 3 TBSP OF BUTTER OR BACON DRIPPINGS, ADD THE BREAD CUBES AND BROWN. STIR IN THE MILK. ARRANGE THE "BOOVA SHENKEL" ON A PLATTER AND POUR OVER ALL THE MILK SAUCE. SERVE AT ONCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHIL-BEER BRISKET OF BEEF OVER WILD RICE AMADINE SERVINGS: 8 2 1/2 LB FRESH BEEF BRISKET 1/2 C DICED ONION 1 T SALT 1 T PEPPER 1/4 T GARLIC POWDER 1 EA BOTTLE (12 OZ) CHILI SAUCE 1 EA BOTTLE (12 OZ) BEER 1 X WILD RICE AMADINE 1 X ---------GARNISHES---------- 2 EA MED. RIPE TOMATOES, SLICED 1 X PARSLEY SPRIGS PLACE BEEF BRISKET, FAT SIDE DOWN, IN DEEP ROASTING PAN. SPRINKLE BRISKET WITH ONION, SALT, PEPPER AND GARLIC POWDER. POUR CHILI SAUCE OVER BRISKET. COVER TIGHTLY AND COOK IN SLOW OVEN (325 DEGREES F.) FOR 3 HOURS. POUR BEER OVER BRISKET. INCREASE OVEN TEMPERATURE TO MODERATE (350 DEGREES F.) AND CONTINUE COOKING, COVERED, 30 MINUTES. PLACE BRISKET ON LARGE SERVING PLATTER AND SURROUND WITH WILD RICE AMADINE. GARNISH WITH SLICED TOMATOES AND PARSLEY. SLICE BRISKET VERY THIN AND SERVE WITH HOT COOKING LIQUID. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOPPED BEEF SANDWICHES 1 CUP CHOPPED COOKED BEEF 1/2 CUP FINELY CHOPPED CELERY 2 TABLESPOONS MINCED ONION 2 TABLESPOONS SWEET PICKLE RELISH, DRAINED 1 TABLESPOON LEMON JUICE 1/2 TEASPOON SALT 1/8 TEASPOON PEPPER 1/3 CUP MAYONNAISE OR SALAD DRESSING 4 OR 5 HARD ROLLS, SPLIT AND BUTTERED MIX ALL INGREDIENTS EXCEPT ROLLS. SPREAD ON ROLLS. MAKES 4 OR 5 SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DELI BRISKET BAKE (08-18-93) (0:40) SERVINGS: 4 2 1/2 LB BEEF BRISKET 1/2 C PREPARED MUSTARD 1/4 C WHOLE MIXED PICKLING SPICES 27 OZ SAUERKRAUT, 1 CN 1/4 LB GRATED SWISS CHEESE PLACE BRISKET ON ALUMINUM FOIL. SPREAD EACH SIDE OF THE BRISKET WITH PREPARED MUSTARD AND WHOLE MIXED PICKLING SPICES. WRAP FOIL TIGHTLY AROUND BRISKET AND PLACE IN 8 X 10 BAKING DISH. BAKE IN SLOW OVEN (225 DEGREES F.) 3 1/2 HOURS OR UNTIL DONE. REMOVE BRISKET FROM FOIL. SCRAPE OFF AND DISCARD PICKLING SPICES FROM BRISKET AND TRIM ANY EXCESS FAT. CUT BRISKET INTO 4 TO 6 EQUAL PORTIONS AND PLACE IN 8 X 10 BAKING DISH. RINSE AND DRAIN SAUERKRAUT AND PLACE ON TOP OF BRISKET. SPRINKLE WITH GRATED SWISS CHEESE. PLACE UNDER THE BROILER UNTIL THE CHEESE HAS BROWNED, ABOUT 8 TO 10 MINUTES. GARNISH WITH PREPARED MUSTARD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DRIED BEEF AND NOODLE CASSEROLE (05-02-93) (21:29) SERVINGS: 5 4 OZ DRIED BEEF, SNIPPED 1 C WATER 1 EA SMALL ONION, CHOPPED 2 C UNCOOKED NOODLES 1 CN CREAM OF MUSHROOM SOUP * 1/2 C MILK 1 C WATER 1 T DRIED PARSLEY FLAKES 4 OZ (1 C) SHREDDED CHEDDAR CHEESE * CREAM OF MUSHROOM SOUP SHOULD BE THE 10 3/4 OZ CAN OF CONDENSED CREAM OF MUSHROOM SOUP. COVER AND MICROWAVE DRIED BEEF AND 1 CUP WATER IN 2-QT CASSEROLE ON HIGH (100%) TO BOILING, 2 TO 3 MINUTES; DRAIN. STIR IN ONION, NOODLES, SOUP, MILK, WATER AND PARSLEY FLAKES. COVER AND MICROWAVE 10 MINUTES; STIR. COVER AND MICROWAVE UNTIL NOODLES ARE TENDER, 5 TO 6 MINUTES. STIR IN CHEESE. COVER AND MICROWAVE UNTIL MELTED, 2 TO 3 MINUTES. LET STAND 5 MINUTES BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY SALAMI STACKS (04-01-93) (1:41) IBM 2/3 CUP CANNED BUTTON MUSHROOMS, DRAINED 6 OUNCES CHEDDAR CHEESE, CUT INTO SQUARES 1/4 INCH THICK 1/2 POUND SALAMI, CUT INTO 1 INCH CUBES TO ASSEMBLE, THREAD ONE PIECE MUSHROOM, ONE SQUARE CHEESE AND ONE CUBE SALAMI ON TOOTHPICK. REPEAT WITH REMAINING SALAMI, CHEESE AND MUSHROOMS. ARRANGE HALF THE APPETIZERS ON A PAPER TOWEL LINED PLATE. MICROWAVE AT HIGH FOR 1 TO 1 1/2 MINUTES, OR UNTIL CHEESE BEGINS TO MELT. REPEAT WITH REMAINING APPETIZERS. MAKES ABOUT 24. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FAMILY STYLE BEEF BRISKET DINNER (11-06-92) (3:09) IBM 1 ENVELOPE ONION SOUP MIX 3/4 CUP WATER 1 (3 POUND) BEEF BRISKET 1 POUND POTATOES, CUT IN CHUNKS 1/2 POUND CARROTS, CUT INTO CHUNKS HEAT OVEN TO 325 DEGREES. IN A 13 X 9 INCH BAKING PAN ADD ONION SOUP BLENDED WITH WATER. ADD BRISKET, TURNING TO COAT WITH SOUP MIXTURE. LOOSELY WRAP WITH ALUMINUM FOIL AND ROAST 1 HOUR. ADD POTATOES AND CARROTS; TOSS TO COAT WITH SOUP MIXTURE. RESEAL FOIL AND CONTINUE ROASTING 2 HOURS OR UNTIL BRISKET AND VEGETABLES ARE TENDER. THICKEN GRAVY IF DESIRED. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FILLET OF BUFFALO (02/21/94) (14:11) YIELD: 6 SERVINGS 1 3/16 KG BUFFALO FILLET 150 G SPECK 1 SPRIG FRESH ROSEMARY 1 SPRIG FRESH BASIL 500 ML RED WINE MARINADE 100 ML PAN FRYING OIL 3 EGG YOLKS 150 ML UNSALTED CLARIFIED BUTTER 5 DROPS LEMON JUICE 5 PEPPERCORNS 1 BAY LEAF 6 SLICES OF WHITE BREAD 200 ML CHABLIS SEASONING TO TASTE CLEAN AND TRIM THE FILLET. CUT INTO STEAKS APPROX. 180 GM EACH. LARD PIECES WITH SPECK AND MARINATE FOR 8 HOURS, OPTIONAL. MAKE CROUTONS FROM BREAD AND FRY IN THE PAN FRYING OIL. MAKE UP THE SAUCE BY REDUCING THE CHABLIS WITH THE PEPPERCORNS AND BAY LEAF. COOL. WHISK IN EGG YOLKS AFTER STRAINING. BEAT IN THE CLARIFIED BUTTER OVER A GENTLE HEAT. FINISH WITH LEMON JUICE AND A SPLASH OF BOILING WATER. ADJUST SEASONING. GRILL STEAKS AFTER FRYING TO THE DESIRED DEGREE WITH BASIL AND ROSEMARY. MASK PLATE WITH SAUCE BEFORE PUTTING THE STEAK ON TOP OF THE CROUTON. GARNISH WITH A PIECE OF AVACADO (FANNED). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED BRATWURST (05-09-93) (18:57) SERVINGS: 6 6 EA BRATWURSTS 12 OZ (1 CAN) BEER 1 EA ONION; MED., CHOPPED 6 EA PEPPERCORNS 4 EA CLOVES 6 EA HARD ROLLS PLACE BRATWURSTS, BEER, ONION, PEPPERCORNS, AND CLOVES IN A 3-QUART SAUCEPAN. SIMMER FOR 20 MINUTES. DRAIN. GRILL BRATWURSTS 2 TO 5 INCHES FROM CHARCOAL ABOUT 10 MINUTES, UNTIL BROWNED. SPRINKLE WITH WATER TO FORM A CRISP SKIN. SERVE IN HARD ROLLS WITH DUSSELDORF-STYLE MUSTARD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HALF-TIME BEEF SANDWICHES (08-17-93) (21:28) SERVINGS: 6 2 T LEMON JUICE 1 X SMALL APPLE,FINELY CHOPPED 1 X 3-OZ PKG. CREAM CHEESE 1 T MILK 1 T PREPARED HORSERADISH 1/4 C WALNUT PIECES 6 EA KAISER ROLLS, SPLIT 6 EA LETTUCE LEAVES 1 LB THINLY SLICED ROAST BEEF 2 T SLICED GREEN ONIONS SPRINKLE LEMON JUICE OVER APPLE. COMBINE CREAM CHEESE, MILK AND HORSERADISH. STIR IN APPLE AND WALNUT PIECES. SPREAD CUT SIDES OF ROLLS WITH EQUAL AMOUNTS OF THE CREAM CHEESE MIXTURE. PLACE EQUAL AMOUNTS OF LETTUCE, BEEF AND GREEN ONION ON EACH BOTTOM ROLL HALF. COVER WITH TOPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KANGAROO FILLETS (02/21/94) (14:11) YIELD: 4 SERVINGS 1 TB LIGHT OR REGULAR OLIVE OIL 500 G KANGAROO LOIN FILLETS SAUCE: 3/4 C CREAM 2 TB CHOPPED GREEN SHALLOTS 2 TB WHOLEGRAIN MUSTARD SALT TO TASTE PREPARE SAUCE FIRST. PLACE CREAM, SHALLOTS AND MUSTARD IN A PAN, BRING TO THE BOIL AND SIMMER 1 MIN. SEASON WITH SALT TO TASTE. HEAT OIL IN A FRY PAN AND COOK FILLETS OVER HIGH HEAT FOR ABOUT 2 MINS, TURNING ONCE DURING COOKING. TRANSFER TO A WARM PLATE AND ALLOW TO STAND FOR A FURTHER 2 MINS. SLICE FILLETS AND SERVE WITH HOT SAUCE, BABY POTATOES AND SNOW PEAS OR BEANS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIVER AND ONIONS (05-02-93) (21:29) SERVINGS: 3 1/2 LB CALF OR BEEF LIVER * 2 EA MED. ONIONS, SLICED 2 T VEGETABLE OIL 1/4 T PEPPER 1/4 T GROUND SAGE 2 T SOY SAUCE (IMPORTED IF AVAIL) 1 T LEMON JUICE 1 X CHOPPED PARSLEY * LIVER SHOULD BE SLICED FROM 1/4 TO 1/2-INCH THICK. CUT LIVER INTO SERVING PIECES. MIX ONIONS, OIL, PEPPER AND SAGE IN 1-QT CASSEROLE. COVER AND MICROWAVE ON HIGH (100 UNTIL ONIONS ARE CRISP TENDER, 4 TO 6 MINUTES. BRUSH LIVER WITH SOY SAUCE. ARRANGE WITH THICKEST PIECES TO OUTSIED IN 9- INCH PIE PLATE. SPOON ONIONS EVENLY OVER LIVER. COVER TIGHTLY AND MICROWAVE ON HIGH (100%) 3 MINUTES; TURN PIE PLATE ONE-HALF TURN. MICRO- WAVE UNTIL LIVER IS NO LONGER PINK, 1 TO 3 MINUTES (DO NOT OVERCOOK). LET STAND 3 MINUTES. (LIVER WILL CONTINUE TO COOK WHILE STANDING.) SPRINKLE WITH LEMON JUICE AND PARSLEY JUST BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIVER CAKES (12/15/93) (22:09) 1 LB BEEF LIVER, GROUND BACON, SLICED 1 SMALL ONION, FINELY CHOPPED 1 TBSP FLOUR 1 EGG, WELL BEATEN SALT & PEPPER TO THE GROUND LIVER ADD THE EGG, FLOUR, ONION, AND SALT & PEPPER. MIX WELL. SHAPE INTO ROUND CAKES AND AROUND EACH CAKE WRAP A SLICE OF BACON, FASTENING EACH WITH A TOOTHPICK. PUT ON HOT SKILLET AND FRY UNTIL WELL DONE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIVER DUMPLINGS (12/15/93) (22:10) 1 1/2 LB BEEF LIVER 1 LARGE ONION, DICED 1 TBSP BUTTER OR: 1 TBSP OTHER SHORTENING 2 QT BREAD CRUMBS 2 EGG, WELL BEATEN 1/2 CUP FLOUR SALT & PEPPER PUT THE LIVER THROUGH A MEAT CHOPPER. FRY THE ONION IN THE SHORTENING WITH THE BREAD CRUMBS. COMBINE THE LIVER AND THE EGGS AND MIX WELL. ADD THE ONION AND BREAD CRUMBS. SEASON TO TASTE. STIR IN ENOUGH FLOUR (USING MORE THAN 1/2 CUP IF NECESSARY) TO MAKE A BATTER STIFF ENOUGH TO DROP FROM SPOON. DROP FROM A TABLESPOON INTO A KETTLE OF HOT BROTH OR SOUP AND COVER KETTLE TIGHTLY. COOK FOR 30 MINUTES. SHAKE PAN FREQUENTLY TO PREVENT STICKING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIVER IN MUSTARD SAUCE (05/14/93) (2:41) SERVINGS: 4 1 X SALT 1 X GROUND RED CAYENNE PEPPER 4 EA SLICES LIVER 1/2 - 3/4"THICK 1 X OLEO (MARGARINE) 1 C SHALLOTS, CHOPPED 1 C DRY WHITE WINE 1 T CREOLE OR POUPON MUSTARD SALT AND PEPPER LIVER. SAUTE OVER MEDIUM TO HIGH HEAT IN THE MARGARINE (OLEO). REMOVE LIVER AND KEEP WARM. POUR OFF SOME OF MELTED OLEO. IN WHAT IS LEFT, SAUTE SHALLOTS UNTIL CLEAR OR TENDER. ADD WHITE WINE. BRING TO BOIL. ADD MUSTARD AND BLEND INTO MIXTURE. STIR AND SIMMER FOR A FEW MINUTES. PUT LIVER ON PLATTER AND POUR SAUCE OVER IT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCK TURTLE SOUP (02/21/94) (14:12) 1 STICK BUTTER 1/2 CUP FLOUR 2 POUNDS LEAN STEWING BEEF 1/2 CUP TASSO, MINCED 1 1/2 CUPS ONION, CHOPPED 3/4 CUP CELERY, CHOPPED 1/2 CUP CARROT, FINELY CHOPPED. 3 CLOVES GARLIC, MINCED 1 1/2 CUPS TOMATOES, PEELED, SEEDED AND CHOPPED 2 TEASPOONS TOMATO PASTE 1 TABLESPOON WORCESTERSHIRE SAUCE 1 LEMON, SEEDED AND CHOPPED FINE, INCLUDING JUICE AND SKIN 1 TABLESPOON FRESH CHOPPED PARSLEY 1 TEASPOON DRIED LEAF THYME 1 1/2 QUARTS BEEF STOCK 1 TEASPOON WHITE POPPER 1 1/4 TEASPOON CAYENNE PAPPER 3 BAY LEAVES 3 CHOPPED HARD-BOILED EGGS GREEN ONIONS, CHOPPED FOR GARNISH IF DESIRED CUT BEEF INTO ONE-HALF-INCH CUBES. HEAT BUTTER IN HEAVY SAUCE PAN, BROWN BEEF CUBES AND REMOVE. ADD FLOUR AND COOK WHILE STIRRING UNTIL ROUX IS MEDIUM BROWN. ADD ONIONS, CELERY, CARROTS AND GARLIC AND COOK FOR FIVE MINUTES UNTIL SOFT. ADD MEAT AND ALL REMAINING INGREDIENTS EXCEPT EGGS AND GREEN ONIONS. STIR TO BLEND AND SIMMER UNTIL MEAT IS VERY TENDER, ABOUT 1 1/2 HOURS, ADD A LITTLE WATER IF NEEDED DURING COOKING. TASTE FOR SALT AND PEPPER AND, IF DESIRED, TABASCO. ADD EGGS AND COOK FOR FIVE MORE MINUTES. GARNISH WITH GREEN ONION AND PASS THE SHERRY. SERVES EIGHT TO 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MONGOLIAN BEEF (05-01-93) (19:25) SERVINGS: 4 4 C PEANUT OIL 15 EA GREEN ONION TOPS 1 T MINCED GINGER 1 LB FLANK OR SIRLOIN STEAK 1 1/2 T WATER CHESTNUT FLOUR 2 EA EGG WHITES 1 EA PINCH SALT 1 EA CORNSTARCH PASTE ----------------------------------SAUCE------------------------------------- 1 T CHILI PASTE WITH GARLIC 1/4 C CHICKEN STOCK 2 T DARK SOY SAUCE 1 EA PINCH SUGAR 1 1/2 T DRY SHERRY PREPARATION: CUT TOPS OF GREEN ONIONS INTO 2" LONG PIECES. COMBINE SAUCE INGREDIENTS IN SMALL BOWL & STIR THOROUGHLY. CUT STEAK ACROSS THE GRAIN INTO THIN SLICES, ABOUT 1/2" DEEP BY 2" LONG. IN BOWL BIG ENOUGH TO HOLD MEAT, COMBINE EGG WHITES, SALT & WATER CHESTNUT FLOUR. BEAT WITH CHOPSTICK UNTIL FROTHY. ADD STEAK, & USE FINGERS TO COAT EACH SLICE. DEEP-FRYING: IN WOK, HEAT OIL TO MODERATELY HOT. WHEN READY, PIECE OF COATED MEAT WILL RISE TO SURFACE IMMEDIATELY. FRY MEAT IN SMALL BATCHES; DROP IN 1 SLICE AT A TIME TO AVOID STICKING. COOK UNTIL LIGHTLY BROWN, ABOUT 1 MINUTE. DRAIN ON CHINESE STRAINER OR PAPER BAG. STIR-FRYING: REMOVE ALL BUT 2 T OF OIL FROM WOK. WITH WOK AT MEDIUM HEAT, QUICKLY STIR-FRY GREEN ONIONS & GINGER FOR ABOUT 20 SECONDS. ADD SAUCE; BRING TO BOIL ON HIGH HEAT WHILE STIRRING. ADD BEEF ALL AT ONCE, & TOSS WITH SAUCE UNTIL BEEF IS HOT & COATED. PUSH BEEF OUT OF SAUCE, DRIBBLE IN CORNSTARCH PASTE TO LIGHTLY THICKEN. RECOMBINE. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROUND-UP BEEF (FOR A CROWD) (05-01-93) (19:50) SERVINGS: 20 10 LB ROUND, CUT INTO STRIPS 1 C UNBLEACHED FLOUR 1 X OIL TO BROWN MEAT 5 C WATER 3 C CATSUP 1 1/4 C BROWN SUGAR, FIRMLY PACKED 1 1/4 C RED WINE VINEGAR 5 T WORCESTERSHIRE SAUCE 5 EA MED ONIONS, CHOPPED 1 X SALT AND PEPPER TO TASTE DREDGE STRIPS OF BEEF IN FLOUR, SALT & PEPPER, BROWN IN OIL. COMBINE WATER, CATSUP, BROWN SUGAR, VINEGAR, WORCESTERSHIRE, AND ONION. STIR WELL, HEAT AND POUR OVER BEEF. BRING TO BOIL, REDUCE HEAT AND COOK COVERED UNTIL BEEF IS TENDER - ABOUT 2 HOURS. STIR OCCASIONALLY. SERVES 20 - 25 AND FREEZES WELL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHEPHERDS PIE 4 CUPS COOKED BEEF 1/4 CUP CHOPPED ONION 3 CUPS COOKED MIXED VEGETABLES (PEAS, CARROTS AND/OR CORN 2 CANS (10 3/4 OUNCES EACH) GRAVY MASHED POTATO MIX SNIPPED PARSLEY MIX BEEF, ONION, MIXED VEGETABLES AND GRAVY. DIVIDE BETWEEN 2 UNGREASED 1 QUART CASSEROLES. WRAP AND LABEL; FREEZE NO LONGER THAN 2 MONTHS. ABOUT 65 MINUTES BEFORE SERVING, REMOVE ONE CASSEROLE FROM FREEZER AND UNWRAP. HEAT CASSEROLE UNCOVERED IN 425 DEGREE OVEN UNTIL HOT AND BUBBLY, ABOUT 1 HOUR. AFTER CASSEROLE HAS COOKED 55 MINUTES, PREPARE POTATO MIX FOR 4 SERVINGS AS DIRECTED ON PACKAGE. MOUND POTATO ON MEAT MIXTURE; SPRINKLE 2 TABLESPOONS SNIPPED PARSLEY ON POTATO. MAKES ENOUGH FOR 2 MEALS (4 SERVINGS EACH). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEFADO OF BEEF AND GARLIC (05-12-93) (15:34) SERVINGS: 6 3 LB STEW MEAT TRIMMED 1" CUBES 6 OZ (1 CN) TOMATO PASTE 1/2 C FRESH PARSLEY, CHOPPED 1 X SALT & PEPPER TO TASTE 1 EA BAY LEAF 1 T DRIED OREGANO, CRUMBLED 1 T CINNAMON 1 T GROUND CUMIN 1/2 T SUGAR 1/2 C DRY WHITE WINE 1/4 C DRY RED WINE VINEGAR 1 LB PEARL ONIONS * 30 EA CLOVES GARLIC * 1/2 LB FETA CHEESE, CRUMBLED 1 C WALNUTS, COARSELY CHOPPED 1/2 C FRESH PARSLEY, CHOPPED. * PEARL ONIONS AND GARLIC CLOVES SHOULD BE PARBOILED AND PEELED. PREHEAT OVEN TO 350 DEGREES F. IN A HEAVY POT THAT CAN BE COVERED, COMBINE ALL THE INGREDIENTS EXCEPT THE FETA, WALNUTS AND 1/2 CUP PARSLEY. COVER TIGHTLY AND BAKE FOR 1 1/2 HOURS OR MORE, UNTIL THE MEAT IS VERY TENDER. LOWER THE OVEN TEMPERATURE DURING THIS TIME, SO THAT THE CONTENTS OF THE POT REMAIN AT A GENTLE SIMMER. SKIM OFF THE FAT. DO NOT BOIL THE SAUCE DOWN; IT SHOULD REMAIN RATHER THIN. LADLE THE STEW INTO A DEEP PLATTER. GARNISH WITH FETA, WALNUTS, AND THE REMAINING PARSLEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED BEEF HEART (12/15/93) (22:24) 1 BEEF HEART 1 CUP CRACKER CRUMBS 1/2 CUP WHITE SAUCE SALT & PEPPER 1 CUP CHESTNUTS, ROASTED SOAK THE HEART IN COLD WATER ABOUT 1 HOUR. WASH THOROUGHLY AND REMOVE THE MUSCLES AND ARTERIES. MAKE A FILLING OF THE ABOVE INGREDIENTS AND FILL THE HEART. FASTEN SECURELY. COVER WITH BOILING WATER AND BOIL FOR 10 MINUTES. REDUCE HEAT AND SIMMER UNTIL TENDER. REMOVE HEART FROM WATER A HALF HOUR BEFORE SERVING AND SPRINKLE WITH CRACKER CRUMBS, SALT AND PEPPER. BAKE AT 350-F UNTIL BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED LIVER (12/15/93) (22:22) 1 LIVER, CALF BREAD STUFFING RECIPE 3 STRIP SALT PORK FLOUR SALT & PEPPER WASH THE LIVER IN COLD SALTED WATER AND DRY WELL. MAKE AN INCISION IN THE THICKEST PART, USING A SHARP KNIFE. FILL WITH BREAD STUFFING. SEASON WELL WITH SALT AND PEPPER AND DREDGE WITH FLOUR. PLACE IN ROASTING PAN AND PLACE STRIPS OF SALT PORK ON TOP. ADD A LITTLE WATER AND ROAST AT 450-F FOR 15 MINUTES. REDUCE HEAT TO 350-F AND CONTINUE COOKING FOR 45 MINUTES. SERVE WITH COOKED SPINACH AND BAKED POTATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ZESTY SUBMARINE 1 LOAF (1 POUND) FRENCH BREAD SOFT BUTTER OR MARGARINE 1 TABLESPOON WINE VINEGAR 1 TABLESPOON OLIVE OIL 1/4 TEASPOON GARLIC SALT 4 OR 5 CRISP LETTUCE LEAVES 1/2 POUND SLICED SALAMI 2 TOMATOES, SLICED SALT AND PEPPER 4 OUNCES SLICED SWISS CHEESE 1/2 POUND SLICED BOILED HAM 1/2 CUCUMBER, THINLY SLICED 1 LARGE ONION, SLICED CUT BREAD HORIZONTALLY IN HALF. SPREAD BOTTOM HALF WITH BUTTER. STIR TOGETHER VINEGAR, OIL AND GARLIC SALT; DIP LETTUCE LEAVES INTO MIXTURE. LAYER LETTUCE, SALAMI AND TOMATOES ON BUTTERED BREAD; SEASON WITH SALT AND PEPPER. LAYER REMAINING INGREDIENTS ON TOMATOES. PLACE TOP HALF OF BREAD FILLING; SECURE LOAF WITH PICKS. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=