Meat 
Baked Corned Beef Hash Combine potatoes, corned beef and onion. Add ¼ c. cream and 1 tbsp. melted butter. Season and mix well. Place mixture in a buttered oblong baking dish. with the bottom of a custard cup, make 6 indentations in the hash, dot each with butter, using 1 tbsp. in all. Bake at 450 for 15 min. Remove from oven and into each indentation break one egg. Season and cover with 1 tsp. of cream to each egg and dot with remaining butter. Bake at 350 until the eggs are set, 15-20 min. Serves 6.
Barbecued/Broiled Roast Sprinkle meat with MSG. Cook garlic in oil until tender but not browned. Remove from heat and add mustard, vinegar, catsup, soy and Worcestershire sauces, salt and pepper. Mace roast in heavy-duty plastic bag and pour in marinade. Seal bag and place on baking sheet. Marinate meat 36 to 48 hours in refrigerator. Turn bag at intervals. Lift meat from marinade and broil 3" from beat source in oven broiler or over coals. Baste with remaining marinade frequently. Cooking time depends on fire, thickness of meat and degree of doneness desired. A 2"-thick roast will be browned outside and rare within after about 10-15 min. on each side. To serve place roast on cutting board (preferably one with a well to catch juices) and carve in thin diagonal slices against grain of meat. Makes 6 to 8 servings.
Barbecued Spareribs Chinese
From Judy Marshall (no pineapple in this)
Sprinkle ribs with salt and pepper. Place in shallow pan, place in 400 oven for 30 min. Meanwhile combine remaining ingredients and bring to a boil. Pour over ribs; reduce heat to 350 and bake 1 hour, basting frequently.
Barbecued Flank Steak Combine the soy, garlic, ginger, brown sugar, lemon juice, salad oil, minced onion and pepper. Place the steak in a close-fitting baking dish. Pour over the soy mixture, cover and refrigerate 6 hours or overnight. Turn the steak over several times so marinade can penetrate evenly. To barbecue, place the steak on a grill about 4" above a bed of hot, glowing coals. Cook until nicely browned, about 6 min. Turn, baste with the marinade, and cook until browned and done to your liking, about 6 min. longer for medium rare. To serve, cut thin slanting slices diagonally across the grain of the steak.
Beef Hash

Take any leftover meats, either boiled or roast, put through the food grinder and do the same with a large onion and a green pepper. Dice cold boiled potatoes, salt and pepper to taste. Mix well together. Melt a nice big piece of butter in your pan, using a casserole for the purpose as a deep dish is best. Put in hash mixture and enough hot water to make real moist. Bake in oven for 1½ hours. Be sure to have enough water so it will not dry out in the baking. Serve with toast and poached egg.


Beef Stroganoff
From Pat James
Melt 1/3 cup of butter in large saucepan. Add onions and sauté until golden; then remove and set aside. Melt 1/3 cup more of the butter. Add mushrooms and sauté until lightly browned; then remove and set aside. Melt remaining butter in saucepan. Roll beef in flour and sauté in butter until browned. Add bouillon, salt and the onions. Cover and simmer gently until beef is tender (about 1½ hours.) Then add tomato paste, Worcestershire Sauce, sour cream, heavy cream and the mushrooms. Heat thoroughly. Serve over rice.

Mother’s Notes: Omit heavy cream, use all bouillon. Tomato pasted unnecessary.


Best Beef Brisket
V.G.

Trim excess fat from 3 lb. fresh boneless beef brisket. Place meat in Dutch oven with tight-fitting lid. Sprinkle with 1½ tsp. salt and dash EACH of pepper and paprika. Add 1 bay leaf. Cut 3 medium onions in thick slices and arrange over meat. (Do not add water.) Cover and bake in slow oven (300 - 325) for 3½ to 4½ hours or till very tender. Last hour of baking, arrange 6 medium potatoes, pared and halved lengthwise, around brisket; sprinkle potatoes with ½ tsp. salt and dash pepper; cover and continue to bake till done, turning and basting potatoes every 15 min. (If meat and potatoes need more browning, uncover the last 30 min. --remember to turn and baste potatoes.) Skim off excess fat. Serve brisket with the good meat juices or thickened gravy. To carve, cut across the grain, slanting knife slightly and making thin slices. Pass prepared horseradish. Serves 9.


Boiled Brisket of Beef Norwegian

Purchase a 5 pound brisket of beef, fairly lean, and place in a deep kettle with 2 onions sliced, one bay leaf, four small carrots, one stalk of celery, boiling water to cover and salt and pepper to season. Simmer until tender, 3 to 4 hours. Strain 2 cups of the broth, skim off all fat. Peel and chop fine one large onion, and simmer in 4 tbsp. of butter until golden brown. Add 2 tbsp. flour, blend and then add the soup stock. When thickened, add 2 cups of horseradish in vinegar (2 bottles), 2 cloves, 2 bay leaves, and 1 cup of granulated sugar. Add salt and pepper to season and enough additional vinegar to make sharply sweet-sour (about ½ cup). Simmer 10 min. over moderate flame, remove bay leaves and cloves and add ¼ cup minced parsley. Slice the meat and pour some of the sauce over it and serve the rest of the sauce in gravy bowl.

Claudia’s Comments: A great dish for horseradish lovers! This has long been one of my favorite meals. Mom would cut way down on the amount of horseradish and vinegar (she used ½ bottle), but now I have acquired such a taste for horseradish that I put in one bottle. I still think 2 bottles is an awful lot. Also, since most butchers just corn the brisket cut, I buy a chuck roast. If you can find out the days your grocery store gets its meat delivered, you can then get the Brisket, but after a couple days it all goes for Corned Beef. I usually serve baked potatoes with this meal and do I love that sauce in place of butter and sour cream. Also, you can take a can of potatoes and fry them in butter until browned. Sprinkle with minced parsley. Looks delightful!


Braised Meatballs Combine beef pork, bread crumbs, eggs, onion, parsley and salt; mix well and shape into 1½" balls. In skillet brown balls in oil; pour off fat, combine remaining ingredients except sour cream; pour over meatballs. Simmer 20 min. Remove from heat and blend in sour cream; continue cooking only until heated through. Do not boil. Serve over hot noodles. Serves 6.
Braised Short Ribs with Onion Gravy

Trim excess fat from 3 pounds beef short ribs; heat fat in Dutch oven. Roll short ribs in flour; slowly brown on all sides in the hot fat. When thoroughly browned, spoon off fat. Sprinkle meat with 1 tsp. salt and dash pepper; add 1 medium onion sliced, and ½ cup water. Cover and simmer* (do not boil) till tender, 2 to hours. (Add more water if needed during cooking.) Lift meat from the stock to a warm platter; keep meat hot while you make Onion Gravy. Makes 6 servings.

*Or cover and cook in slow to mod. oven (325 - 350) 2 to 2½ hrs. or till tender.

ONION GRAVY: Skim fat from short-rib stock, reserving 2 tbsp. Measure stock and add hot water to make 2 cups; set aside. Brown ¼ cup sugar in the 2 tbsp. fat. Add 4 medium onions, sliced; cook and stir till tender. Push onions to one side. Add 2 tbsp. flour; brown slightly. Remove from heat. Slowly stir in meat stock, 2 tbsp. vinegar and ½ tsp. Kitchen Bouquet. Return to heat and cook, stirring constantly, till gravy is bubbling all over. Season to taste with salt and pepper. Continue cooking slowly about 5 min., stirring now and then. Serve hot with short ribs.


Cabbage Rolls
From Stella N.
Mix all together, add a little salt, not much. Combine with ½ can Cream of Mushroom Soup. Pour very hot water on cabbage leaves, put filling on a leaf, secure with tooth picks. Combine 1 can tomato soup with water-a little more than 1 to 1. Pour around cabbage rolls, put in the oven or simmer very slowly about 2 hours. Very good. Can freeze.
California Patio Pie

Cook 4 cups yellow cornmeal for one hour in boiling salted water, stirring to prevent lumping. In iron skillet fry 2 large onions with about 2 or 3 tbsp. shortening. Add to this 2 lb. ground round steak. Mix with onion and cook until well done. Stir to prevent burning. In a large bowl add together 1 large can tomato puree and 1 can tomato paste. Mix well. Add 2 large cans corn pieces (drained) and 1 medium can ripe olives (drained). To this add ½ tsp. each of marjoram, celery seed, sage, thyme and chili powder. Add 2 tsp. each of white pepper and paprika. Salt and pepper to taste. Mix well. Add to meat mixture. Simmer for about ½ hour. Line baking dish with cornmeal mixture, add filling and top with layer of the cornmeal. Dot top with tiny pieces of cheese. Sprinkle with paprika. Put in oven to heat and melt cheese. Can be made in the morning and put in oven when you wish to serve. Serves eight. (With it you may serve a mixed green salad and sour dough French bread.)


Charcoal Broiled Kebabs Have your meatman bone, skin, and cut up the leg of lamb.* The day before barbecuing, mix oil, wine, vinegar, salt, garlic, parsley, oregano, and thyme in a deep bowl. Add lamb and leave overnight, turning pieces occasionally. Arrange meat on skewers, alternating with onions and mushrooms, and, putting meat pieces first and last on the skewers. Allow 4 or 5 chunks of meat per skewer. Broil 12 to 15 min. over hot coals, turning frequently, and basting with the marinade. Makes 8 to 10 servings.

Janet’s Note: Mother probably used lamb stew instead of sacrificing a beautiful leg of lamb.


Charcoal Broiled Steak Slash fat edges of steak to prevent curling. Pat on water with fingers. Sprinkle tenderizer, 1 tsp. per lb. Do not use salt. Stick meat all over with fork. Barbecue immediately 15 min. per side-rare. 18 min. -med. To serve, cut at 30 degree angle into ¼" slices.
Enchilada Casserole

For a topper, reserve 1 cup of a 6 oz. package of corn chips. Combine remainder of chips with 1½ cups shredded sharp American cheese, 1 15-oz. can enchilada sauce, 1 8-oz. can tomato sauce and 1 tbsp. instant minced onion. Pour into an 11x7 baking dish. Bake uncovered at 375 for 30 min. or until hot. Spread top of mixture with 1 cup dairy sour cream; sprinkle with ½ cup additional shredded cheese. Circle reserved corn chips around edge of casserole and bake 5 min. longer. Serves 6. Makes generous servings. Note: Add olives, cut in half. Delicious!


Enchiladas
V.G. (From Mildred Bailey)
Fry beef in skillet. Add garlic, salt, pepper and chili powder. Remove to a bowl. Make gravy in skillet with flour, water, Las Palmas Sauce and tomato sauce. Dip each tortilla in gravy, fill with cheese, onions and meat. Roll up and place in baking dish. Pour remaining gravy over enchiladas, sprinkle with cheese and chopped olives. Bake in mod. oven (350 deg.) for 25 minutes.

Mother’s Note: Make sauce early so it can cool. Use chorizo.


Frozen Roast Turkey
From Gramie

Wipe inside and out with clean cloth. Fill with dressing (not too full) and truss. Bake at 325 for 18 to 20 min. per pound. Rub turkey with melted margarine that has a little salt added. Doneness test for turkey: Press thick part of drumstick between fingers (protect with paper towel). Meat should feel very soft when done. Foil tent is very good.

18 lb. turkey: 5 hours 6 to 8 lb.: 3½ to 4 hours
8 - 12 lb. or 16 lb.: 4½ hours 16 to 20 lb.: 5½ to 7 hours
Turkey on the spit: 5 to 8 lb.: 3 hours
Brush with butter several times during roasting. Place seasoning inside of turkey. Sage, crushed rosemary, celery leaves, 1 chopped apple, 1 chopped onion.

Another hint: When turkey is about 2/3 done, cut the cord (or band of skin) holding legs in lace so heat can reach inside of thighs. 10 lb. turkey: 3 hours--Perfect.


Ham Casserole Florentine

Boil to hard cooked stage 3 eggs. Peel and chop coarsely. Prepare 3 cups chopped, well-drained, cooked spinach. Cut fine 3 cups cooked ham. Open 2 cans condensed cream of mushroom soup and set aside ½ can. In a casserole make layers of spinach, ham, egg and soup, two layers of spinach, ham, eggs. -3 layers of soup. The top layer of soup is the reserved ½ can. Beat into it ½ cup of grated cheese before spreading over the top. Bake at 400 until hot through and top has browned lightly. Serve with this hot cornbread squares, small whole glazed carrots, and for dessert have warm deep-dish blueberry pie, made with frozen or canned blueberries.


Ham Loaf
From Judy Marshall
Mix into meats: Shape into loaf and over it pour ½ c. tomato juice. Bake 1½ hours at 325 basting with:
Ham Shank with Dried Limas

After breakfast, soak rinsed Limas in water to cover in Dutch oven. About 1½ hours before dinner, add 1 precooked ham shank and more water if necessary. Set over hot fire until water boils. Then lower heat and add seasonings (onion, bay leaf, a little ketchup) and simmer 1 hour or until Limas are tender. Correct seasoning if necessary and uncover to boil away any excess liquid.

CABBAGE SLAW: Serve slivered cabbage with the following dressing: Evaporated milk soured with lemon juice or vinegar and seasoned to taste with sugar and salt and pepper.


Hamburger High Hat
From Judy Marshall
Sauté bacon over med. heat for 5 min. Add hamburger and onion. Cook slowly until golden and hamburger is browned, about 15 min. Keep hamburger crumbly. Pour off excess fats and add chicken soup and seasonings. Heat until bubbly. Just before serving stir in sour cream and heat to simmering. Toss hot buttered noodles with poppy seed and top with poppy seed. Top noodles with hamburger mixture. Garnish with bacon curls.
Hawaiian Spareribs
From Judy Marshall (no tomato in this)
Sprinkle ribs with salt and pepper. Place in shallow roasting pan. Bake at 400 for 30 min. Pour off all fat. Meanwhile sauté onion, celery and green pepper in the margarine. Sprinkle cornstarch over, then blend in the pineapple juice, cook stirring until transparent. Add vinegar, soy sauce and pineapple chunks. Pour over meat, reduce heat to 350 and roast for us min. basting.
Herbed Lamb Ribs
V.G.
Cut lamb, it needed, into 5 to 6" long strips, each about 3" wide. Place in large kettle with water to cover; add garlic, salt, and pepper. Cover. Simmer 15 to 20 min. or Just until barely tender; drain. (This much can be done ahead, if you like.) Thread lamb on long skewers; brush with Herb Barbecue Sauce. Grill over hot coals, turning and brushing often with sauce, 1 hour, or until richly glazed and meat is tender enough almost to fall off bones.

HERB BARBECUE SAUCE:

Combine ½ cup all-purpose Barbecue Sauce, cup chili sauce and ½ tsp. rosemary, crushed, in small saucepan. Makes 1½ cups.


Herbed Leg of Lamb Cut deep slits in meat at 2" intervals. Combine garlic, salt, oregano and pepper; press into slits. Center lamb on rotisserie spit; secure with holding forks. Attach to rotisserie. Combine wine, onion and lemon juice; brush a little on meat. Cook 2 to 2½ hours, brushing with sauce at 30-min. intervals. (Meat thermometer will read 160-170 for medium, 175-180 for well done.) Remove from rotisserie when done; let stand 10 to 15 min. before slicing. Makes 10 to 12 servings.
Hollywood Hash Roll into crumbs 12 soda crackers and mix with cheese. Bake 1½ hours at 325 deg.
Lamb Kabobs Marinade Place on skewer in this order: Lamb, mushroom, lamb, green pepper, lamb, zucchini, lamb, cherry tomato. Makes 10 servings.

Soak meat cubes in marinade overnight. Arrange items on skewers. Broil over charcoal 4" from heat. Allow 25 min. It can all be done together, the vegetables do not get overcooked. (Julia Child says cook 7 or 8 min. on each side.) Add grated lemon rind to marinade. Boil whole mushrooms first, 3 to 4 min.

FOR SCALLOPS, HALIBUT, SWORDFISH: Salt, pepper and flour fish. Put on wooden skewer (which have been soaked in water 10 min. to prevent burning), brush with melted butter, roll in fresh bread crumbs; cook 2 or 3 min. each side.


Lasagna
From Dorothy Felton, S.F.
In large kettle or saucepan brown beef and onion in oil. Add soup, tomatoes, oregano leaves, salt, pepper and garlic powder. Simmer, stirring occasionally until thickened, about 1 hour. Cook noodles as package directs.

Heat oven to 350. In bottom of 11x7" baking dish, spoon ¼ of meat sauce; then arrange crisscross layer of noodles. Evenly distribute 1/3 of Ricotta over noodles, then repeat with Mozzarella and Parmesan cheeses. Repeat layers of sauce, noodles and cheese to make 3 layers. Top mixture with remaining meat sauce. Bake for about 50 min. or until hot. Remove from oven and let stand 5 min. Serves 14 - 16.


Lasagna Imbottita with Meat Balls

Brown lightly in saucepan:

Add: Simmer in saucepan 15 minutes.

MEATBALLS:

Mix thoroughly. Shape into tiny meatballs. Brown in frying pan with olive oil or butter. Add to sauce and simmer together 30 min. Cook 1 package Golden Grain Lasagna noodles as directed. Arrange baking dish with several spoonfuls sauce on bottom, a layer of cooked lasagna noodles, several slices of cheese and eggs, Ricotta, several meatballs; top with sauce and grated cheese. Repeat until all ingredients are used. Top with sauce and cheese. Bake at 375 for 20 min. Serves 6.

Marinade for Lamb Chops Pour marinade over lamb.
Meat Loaf

From Mary Rogers

Soak crumbs in milk. Add meat, eggs, onion and seasoning and catsup. Mix well with a fork. Form in loaf, place in baking dish or pan, pour Piquant Sauce over before baking. Bake at 350 for 1 hour.

PIQUANT SAUCE: Combine 3 tbsp. brown sugar, ¼ c. catsup, ¼ tsp. nutmeg, 1 tsp. prepared mustard


Mock Duck
From Ethel Mero
Bake covered 1 hour. Then separate with fork and add cream sauce (about 2 cups) to which plenty of American cheese has been added. Put back in casserole and put on top some mashed potatoes which have been whipped until very fluffy. Bake about ½ hour.

(For half the amount, bake first time only ½ hour. 350 degrees.)


Mushroom Meatballs

Blend 1 can Cream of Mushroom Soup with 1 cup water. Measure out ¼ c. soup mixture. Combine with 1 lb. ground beef, ½ c. fine dry bread crumbs, 2 tbsp. minced onion, 1 tbsp. minced parsley, 1 egg (slightly beaten), ¼ tsp. salt. Shape into meatballs about 1½" in diameter. Brown in 1 tbsp. shortening. Add remaining soup mixture; cover. Cook over low heat about 15 min.; stir occasionally. Serves 5.


Oven Ribs and Kraut
V.G.
Cut backribs into serving-sized pieces. Rub both sides of pieces with the salt and pepper. Turn sauerkraut into a shallow 2-qt. baking dish. Mix in caraway seed. Arrange onion slices over kraut and cover with contents of the can of tomatoes. Cut tomatoes into Pieces. Sprinkle with the sugar. Place backribs on top. Cook, uncovered, at 350 for 2 hours. If desired, cover baking dish during first hour of cooking.

*Mother’s Notes: Use less tomatoes than called for; cover pan for 1st hour.


Pancit Guisado
From Rosita (our maid/cook in the Philippines)
Fry pork and chicken (brown), add garlic, onion, soy sauce, flour mixed with a little broth and the remaining broth, lastly add shrimp. Cook about a half an hour, or until tender. Boil noodles and cabbage together. When done, drain and add to meat mixture. Don't cook any more, just get it good and hot. Arrange on large platter, garnish with pieces of pork, chicken, and shrimp, also green onions.
Party Beef Stroganoff Place beef strips in a paper bag with the flour and shake to coat pieces evenly. Melt butter in a large skillet over mod. low heat (about 225). Add mushrooms, onion and garlic and cook until onion is lightly browned; remove vegetables with a slotted spoon. Increase heat to moderately high (about 300). Add beef strips to skillet; cook and stir until beef is browned, adding a little more butter if necessary. Add water and stir to loosen browned bits in bottom of skillet. Add the mushroom-onion mixture to skillet and stir in instant broth mix, salt, pepper, Worcestershire sauce and dill. Simmer, uncovered, over moderately low heat (about 225) 5 minutes. Stir in wine and cook 3 min. longer. Cool. To freeze, turn mixture into a 1-qt. freezer container, leaving about 1" head space. Stroganoff may be frozen up to 2 months. When ready to serve, leave container at room temperature just long enough to remove mixture from container in a frozen block. Heat mixture in the top of a double boiler over boiling water 45 to 60 min., or until completely thawed, stirring occasionally. Stir in sour cream and heat to serving temperature. Makes 5 to 6 servings.
Pat’s Italian Meat Balls First put bread in blender, then do egg, onion, and garlic. Combine all ingredients. Shape into balls and brown lightly in olive oil.

SAUCE:

Save drippings from browned meat balls. Add:

Add meat balls and simmer 2 or 3 hours.

Mothers Note: Add onion to sauce.


Porcupine Meatballs

Mix ¼ cup tomato soup with 1 lb. ground beef, ¼ c. uncooked rice, 1 egg (slightly beaten), ¼ c. minced onion, 2 tbsp. minced parsley, 1 tsp. salt. Shape into balls about 1½" in diameter (about 16). Brown in 2 tbsp. shortening with 1 small garlic clove (minced). Blend in the rest of the can of soup and 1 cup water; cover. Simmer about 50 min. or until rice is tender, stirring now and then. 5 servings.


Pork and Noodle Casserole Fry onion and pepper in fat until golden, add pork and cook until slightly browned. Add tomatoes, noodles, cheese and seasoning to taste; mix well. Bake 1 hour at 350.
Pork Chops and Rice Cut fat from chops; fry out. Flour chops and brown quickly. Remove from pan. Add onion, fry just a minute. Add water to pan, then pour into casserole. Add rice, sprinkle with salt. Add chops, then salt and pepper. Cover. Bake 1 hour at 350 deg.
Pork Chops in Casserole
V.G.

Flour 8 pork chops well in seasoned flour. Then brown them in a heavy kettle, using only enough shortening to start them. When they are all well browned, remove chops to absorbent paper. Add 1½ cups chopped onion and ½ green pepper, cut into thin strips, to the drippings in the kettle. Cook these, stirring from time to time until they are tender. Replace the pork chops on top of the vegetables, cover with 1½ cups water and season with 2 tsp. soy sauce and a pinch each of thyme and marjoram. Cover the kettle tightly and simmer the chops for about 3 hours or until the meat is tender. Thicken the gravy a bit with a flour-and-water paste Just before serving and adjust the seasoning. Makes 8 servings.


Pork Chops with Herbs The day before, trim fat from chops; sprinkle chops with a little salt, pepper. In heavy skillet, in some of trimmed fat, brown chops on each side; remove. In same skillet, sauté onions until golden. Return chops to skillet; add water; simmer, covered, 1 hr. or until fork-tender.

Meanwhile, combine soup, milk, thyme, poultry seasoning, oregano, ½ tsp. salt. Remove chops to 12x8" baking dish. Mix, to a paste, a little of liquid in skillet with flour; stir into rest of liquid; cook, stirring, until thickened and smooth-about 5 min. Stir in soup mixture, thawed limas; pour over chops. Refrigerate, covered. Next day, 1 hour ahead, start heating oven to 350; also, remove meat from refrigerator. Bake, covered, 50 min., add parsley. Makes 4 servings.


Pork Noodle Casserole Fry onion and pepper in butter until brown, add pork and cook till slightly brown, add tomatoes, noodle, cheese and season to taste. Mix well. Bake 1 hr. in mod. oven.

(Mother’s Note: Cedar Ridge, Nov. 1971: I have never made this, it was given to me in the ’30s from Margaret Montin. It sounds good, therefore I kept it.)


Pot Roast of Lamb Italienne

Have a shoulder of lamb weighing about 4 lbs. boned and tied. Save bones. On a piece of waxed paper, mix together: 2½ tsp. salt, 1 tsp. oregano, ½ tsp. pepper. Brush lamb all over with salad oil. Rub the seasoning into the meat and dredge with flour. Heat 2 tbsp. salad oil in Dutch Oven, brown meat well on all sides. Add the bones, garlic, 1 cup consommé and 1 can tomato sauce. Turn heat low, cover tightly and simmer 2 to 2-½ hours until tender, turning meat frequently. When lamb is tender, lift out onto a hot platter and keep warn while you make gravy. Remove bones, drain off the fat in the pan. Make gravy from drippings, adding water to loosen the brown bits on the bottom, thicken with flour blended with cold water. Re-season if need be. This is very good.

Variation: ¼ tsp. Savory and Marjoram, chicken broth.


Ragout of Lamb

This is one of those lovely, foolproof dishes, to be prepared in the morning and set in the oven 1½ hours before serving time. To be served with a big bowl of buttered noodles.

  • 3 lb. very lean, boneless lamb, cut in 1" cubes
  • ¼ cup flour
  • 1½ tsp. salt
  • 1/8 tsp. freshly ground pepper
  • ¼ cup olive or salad oil
  • 2 c. chicken broth (or 1½ c. broth) and ½ cup dry sherry)
  • 2 cloves garlic, peeled and crushed
  • ¼ tsp. marjoram
  • ¼ tsp. savory
  • 2 tbsp. finely chopped parsley
  • 1 tbsp. lemon juice
  • ½ tbsp. grated lemon rind Dredge lamb in flour which has been seasoned with ½ tsp. salt and the freshly ground pepper. Heat the oil in an oven-type skillet (one with a tight-fitting lid). Brown lamb. Now add chicken broth, garlic, marjoram, savory and 1 tsp. salt. Cover tightly and place at 350 for about 1½ hours, or until lamb is tender. If there is more than 1 cup of meat broth at the end of cooking time, remove cover and boil rapidly over direct heat to reduce the gravy to 1 cup. Just before serving, stir in the parsley, lemon juice and rind. Garnish, it you like, with clusters of tiny cooked carrots, whole onions and sprigs of water cress. Makes 6 hearty servings.
    Salt Pork and Cream Gravy

    About 30 min. before serving: Cut ¾ pound salt pork into 1/8-inch-thick slices. Cover with hot water and let stand a few minutes, then drain well.

    Dip slices in ¼ cup flour. In large skillet over medium-high heat, in 1 tbsp. hot bacon drippings, cook salt pork slices until brown and crisp. Remove meat from skillet; drain off all but 3 tbsp. fat. Add 3 tbsp. flour and blend until smooth. Reduce heat to low; gradually add 2 cups milk, stirring constantly, until mixture thickens and boils. Simmer 5 minutes. Pour over meat on a hot platter. Makes 4 servings.


    Saucy Casserole Chops
    V.G. 1971
    • 4 center-cut pork chops
    • 4 medium potatoes
    • 1 tbsp. finely chopped parsley
    • 1 tsp. Worcestershire Sauce
    • 1 8-oz. can sliced mushrooms
    • 1 10½-oz. can mushroom soup
    Trim and brown chops. Meanwhile peel potatoes and cut into thin slices. Place in bottom or shallow baking dish. Blend parsley, Worcestershire and mushrooms with condensed soup, adding mushroom liquid to make soup the consistency of a thick sauce. Stir until soup is creamy. Spoon half of soup mixture over sliced potatoes, spread evenly. Cover with browned chops and top with remaining soup mixture. Sprinkle with additional parsley if desired. Bake at 350 for 45 min. Makes 4 servings.

    Seven-Bone Chuck Roast
    From Martha Taylor

    2½ to 3" thick 7-Bone chuck roast-marinate 24 hours or longer, turning frequently, in:

    • 1 cup sauterne
    • ½ cup water
    • 2 cloves garlic
    • Salt and pepper
    • chopped parsley
    • 1 tsp. dried, crushed oregano
    • 1 tbsp. Worcestershire Sauce
    • Meat tenderizer, if desired
    The wine helps to tenderize the meat. Pat dry with paper towels and barbecue.

    NOTE: Chop the whole bunch of parsley and put what you don’t use in a Jar and keep in the freezer. Ready for use at any time.


    Swedish Meat Balls
    Delicious
    • 1 lb. ground beef
    • 1 egg
    • 1 med. sized potato, grated
    • 1 tsp. salt
    • 1 tsp. sugar
    • 2 tbsp. grated bread
    • 2 tbsp. sweet cream (milk may be used)
    • ½ tsp. pepper
    • Pinch of ginger
    Mix all ingredients and form into small balls. Fry in butter or drippings, browning well on all sides. Make sauce by placing a little flour in the pan, adding milk and letting the meat balls cook up in the sauce. If onion flavor is desired, slice and cook a small onion in droppings before cooking the meat.

    Swedish Meat Balls in Burgundy
    From Vermilda Sylva
    • 1 lb. ground chuck
    • ¾ c. dry bread crumbs
    • 1 sm. onion, minced
    • ¾ tsp. cornstarch
    • Dash of allspice
    • 1 egg
    • ¾ c. light cream
    • ¾ tsp. salt
    Combine all ingredients together and shape into balls (makes about 25). Brown in skillet in ¼ c. salad oil. When meat is browned on all sides transfer to plate. Stir 4 tbsp. flour into fat left in skillet, add 2 cups water, ½ c. burgundy, 2 beef bouillon cubes, dash pepper, 1½ tsp. sugar, scant ½ tsp. Kitchen Bouquet and ½ tsp. salt. Cook until smooth, arrange meat balls in sauce, simmer covered 30-40 min.

    Swedish Meat Balls
    From Ethel Mero
    • 1 lb. ground round steak
    • ¼ lb. lean pork, ground
    • 1 large onion
    • 1 green pepper, chopped
    • Salt and pepper
    • Celery salt
    • 1 cup cooked rice
    • 1 cup cracker crumbs
    Mix all ingredients together, shape into balls, roll in flour and brown quickly in skillet. Make gravy from drippings in skillet, adding flour, tomato sauce and water. Not too thick. Place in 350 oven about 45 minutes.

    Swedish Meat Balls
    • 1 egg, beaten
    • ¾ c. milk
    • 4 slices day old bread
    • 1 tsp. salt
    • 1/8 tsp. pepper
    • ½ tsp. nutmeg
    • 1 tsp. minced onion
    • ½ lb. ground round
    • 3 medium onions, thinly sliced
    • 1/3 cup fat
    • 2 tbsp. flour
    • 1 tsp. salt
    • 1/8 tsp. pepper
    • 2 cups milk
    Beat egg in large mixing bowl. Add milk and crumbled bread, let stand 1 min. Beat with fork until bread is in fine pieces. Add next 1 ingredients. Blend well with fork, shape into round balls. Sauté sliced onions in some of the fat in skillet until golden brown; stir occasionally. Remove onions to pan with paper towel. Drop meat into fat, brown well; stir flour, salt and pepper into fat. Add milk slowly, stir until thickened. Arrange meat balls in gravy. Place onions on top. Cover; simmer 30 min. Makes 5 servings.

    For two: Use ½ egg; halve each remaining ingred.


    Swedish Meat Balls

    Blend 1 can Cream of Celery Soup with ½ soup can water. Measure out ¼ cup soup mixture. Combine with 1 lb. ground beef, 2/3 c. fine dry bread crumbs, 1 egg (slightly beaten), 2 tbsp. minced onion, 1 tbsp. chopped parsley, 1 tsp. salt. Shape into balls about 1" in diameter. Brown meatballs in 1 tbsp. shortening Add remaining soup mixture and 1 to 2 tbsp. minced dill pickle; cover. Cook over low heat about 20 min., stirring now and then. Serves 4.


    Sweet ’n Sour Spareribs
    From Judy Marshall (This has tomato and pineapple)
    • 3 lb. lean spareribs
    • Salt and pepper
    • 1 c. chopped green pepper
    • 2 8-oz. cans tomato sauce
    • 1 tbsp. Worcestershire Sauce
    • 1/3 cup vinegar
    • 1 #2 can pineapple chunks (use syrup)
    • ¼ cup brown sugar
    • ½ tsp. dry mustard
    Sprinkle ribs with salt and pepper. Place in shallow roasting pan. Bake at 350 for 1 hour. Pour off all fat. While ribs are in the oven combine remaining ingredients, let stand to blend. Pour over ribs (after baking), put back in oven for 45-50 min. basting frequently to glaze the ribs.

    Swiss Steak Dinner
    • 1½ lb. round steak
    • About 3 tbsp. flour
    • 2 tbsp. shortening
    • 1 onion, chopped
    • ¾ c. chili sauce
    • 1½ c. tomato juice
    • 1½ top. salt
    • ¼ tsp. pepper
    • 1 clove garlic, minced
    • 1 tsp. Worcestershire Sauce
    • 1 #2 can whole onions
    • 1 #2 can whole potatoes
    Preheat skillet to 425. Cut steak into serving pieces. Dredge with flour and pound flour into steak with a mallet. Heat shortening in skillet and brown meat on both sides. Combine onion, chili sauce, tomato juice, salt, pepper, garlic and Worcestershire and pour over meat. Reduce heat to 212. Cover and cook 1¼ hours. Drain onions and potatoes. Add to steak in skillet. Cover and cook 15 min. Serves 4 generously.

    Swiss-Style Lamb Shanks
    • 2 tbsp. vegetable oil
    • 2 medium-sized lamb shanks
    • 1 medium-sized onion, sliced
    • 1 tbsp. all-purpose flour
    • 1 beef bouillon cube
    • ¼ c. boiling water
    • 1 8-oz. can tomatoes
    • ½ c. finely chopped celery
    • ½ c. finely chopped carrots
    • ¼ tsp. ground marjoram
    • ¼ tsp. garlic powder
    • 1/8 tsp. ground pepper
    Heat oil in a small Dutch oven or heavy saucepan over moderate heat (about 250). Brown lamb shanks well on all sides. Remove shanks. Add onion to Dutch oven and cook until tender and lightly browned. Add flour and stir to blend well. Return shanks to Dutch oven. Dissolve bouillon cube in the boiling water. Add the bouillon, tomatoes, celery, carrots, marjoram, garlic powder and pepper. Stir to blend ingredients. Cover and simmer over moderate heat 1½ - 2 hours or until done.

    Tamale Pie
    • 1 can cream style corn
    • 1 can tomato puree
    • 1 can tomato sauce
    • 1 can pitted olives
    • 2 scant cups cornmeal
    • 4 tsp. chili powder
    • 4 eggs, well beaten
    • 1 lb. hamburger (optional)
    • 1 onion, grated
    • 1 garlic clove
    Combine corn, tomato puree, tomato sauce, olives, cornmeal, chili powder, eggs and meat which has been simmered with onion and garlic. Bake in greased pan 1-¼ hours. Serve with tomato sauce made of brown flour gravy made with 1 can tomato sauce and as much water as needed. Season with salt and cayenne pepper .

    Teriyaki (Meat-On-A-Stick)
    V.G.
    • 3 lb. round steak, 1" thick
    • ½ cup soy sauce
    • 2 tbsp. sugar
    • 1 clove garlic, crushed
    • 1" piece ginger root, crushed
    Cut meat into strips about ¼" thick; cut strips into 1½" pieces. Marinate for 30 min. in sauce made by combining remaining ingredients. Thread 4 or 5 pieces on bamboo sticks or small skewers and broil. Makes about 50 sticks.

    Veal Birds

    Choose thin pieces of veal steak cut 4"x2". Spread with bread stuffing and roll. Fasten with toothpicks. Dredge with flour, salt and pepper. Place in a frying pan and sauté in fat until golden brown. Remove and place in a baking dish, add water or milk to cover half. Cook until tender at 350 for about half an hour.


    Veal Casserole
    • 1½ lb. round of veal, ½" thick
    • 4 tbsp. flour
    • 2 tbsp. shortening
    • ½ lb. noodles
    • 1 can condensed mushroom soup
    • ½ tsp. salt
    • ¼ tsp. pepper
    • 1½ cups milk
    Dredge meat in the flour; brown in hot shortening in heavy frying pan, turning once. Cook noodles in large amount of rapidly boiling salted water until tender; drain. Add soup. Pour noodle mixture into well greased 2-qt. casserole or baking dish; top with browned meat. Add salt, pepper, and milk to meat drippings in frying pan, stirring well; pour over meat and noodles. Bake, covered, at 350 about 1 hour, or until done. Serves 6.

    Veal Casserole
    • 2 lb. boneless veal shoulder cut into 1 or 1½" pieces
    • Salt
    • Pepper
    • Flour
    • 1 egg slightly beaten
    • 1 tbsp. water
    • ¼ c. celery, chopped and cooked
    • ¾ c. cracker crumbs
    • ¼ cup fat
    • 2 tbsp. butter
    • 2 tbsp. flour
    • 2 c. milk
    • ¼ tsp. salt
    • ¼ c. mushrooms
    Sprinkle meat with salt, pepper, dredge with flour, and dip in beaten egg mixed with water; dredge with fine cracker crumbs. Brown on both sides in melted fat. Arrange in 2 qt. casserole. Melt butter; add flour, blend. Gradually add milk; cook over low heat until smooth and thick. Stir in salt, mushrooms and celery. Pour sauce over meat. Cover and bake at 300 for 1 hour. Remove cover and bake 15 min. longer. Serves 8.

    Veal Paprika
    • 4 tbsp. margarine
    • 1 med. onion, chopped
    • ½ lb. mushrooms, sliced
    • 4 tbsp. flour
    • 1 tbsp. paprika
    • 1 tsp. salt
    • Dash black pepper
    • 2 lb. veal, cut into 1½" x 2" strips
    • 1 cup chicken broth or bouillon
    • ¼ cup Sherry wine
    • 1 cup sour cream
    • Hot cooked noodles
    Melt margarine in large skillet over low heat. Sauté onions and mushrooms until onions are transparent. Combine flour and seasonings. Dredge veal in seasoned flour. Add veal and flour to skillet; brown veal. Add bouillon and wine. Cook, stirring constantly until thickened, about 3 min. Stir in sour cream and heat, but do not boil. Serve over hot noodles.