NOTE:  Recipes will print out to fit on cards 4-in high by 6-in wide





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Baked Herb Chicken

Baked Pork & Rice

Barbeque Sauce

Barbequed Short Ribs

Beef & Bean Nachos

Beef Garden Sauté

Beef Oriental Rice

Beef Stew

Beef Stew Bourbonnais

Braised Lamb Shanks

Breaded Round Steak

Cabbage Rolls

California Chili & Beans

Chicken Cacciatore

Chicken In Red Wine Sauce

Chile Relleno

Curried Beef Stew

Curried Honey Chicken

Egg Noodle Swiss Steak

Enchilada Casserole

Enchiladas Verdes

Fajitas al Carbón

Flemish Pot Roast

Garlic Pot Roast

Greek Musaka

Grilled Marinated Steak

Ham & Potatoes Au Gratin

Hamburger Fluff

Ham Patties

Honey Glazed Frankfurters

Hungarian Goulash

Lambrosian Lambchops

Lasagna (Italian style)

Liver Dumplings

Liver Roll

Macaroni & Cheese Casserole

Macaroni Roma

Meat Stroganoff

New Mexico Stacked Enchiladas

Parmesan Chicken

Rainbow Casserole

Roast Leg of Lamb

Rouladen (Pigs in Blanket)


Savory Chicken

Second-Time Beef

Shrimp Cocktail

Swedish Meat Balls

Sweet-Sour Beef Stew

Sweet-Sour Orange Chicken

Sweet-Sour Pork

Sweet-Sour Pork Chop

Sweet-Sour Spareribs

Thyme Lamb Chops

Tuna Casserole

Venetian Beef


NOTE:  tsp. = teaspoon; tbsp. = tablespoon


Sauerbraten 1


4 lbs beef chuck or round

2 cups vinegar

2 cups water

2 bay leaves

2 tbsp. mixed pickling spices

2 tbsp. flour

2 tsp. salt

Ground black pepper

2 large onions

Browned flour


Put meat, vinegar, water, bay leaves and spices into a glass pot, and let stand for two or three days.  Turn over ingredients several times during this period.


Drain meat, saving liquids.  Sprinkle with flour, salt and pepper.  Brown meat in hot fat on all sides.  Add marinade and onions and cover.  Cook slowly for 1 & 1/2 hours or until tender.


Gravy:  Add flour to the pot scrapings and some liquid and fry until brown.  Sour cream may also be added.


Slice meat and add to gravy.





Meat Stroganoff


1 lb. ground beef

1/2 chopped onion

1 egg

1 slice white bread coarsely crumbled

1/2 tsp. salt

Dash pepper

1 can cream of mushroom soup

1/2 cup water

1/2 cup sour cream (or yogurt)

3 cups cooked noodles


Mix beef, onion, egg, salt, pepper and bread.  Make 16 meatballs. 


Brown in skillet, and pour off drippings.  Add mushroom soup and water.  Cover and simmer for 10 to 15 minutes, stirring occasionally. 


Blend in sour cream (or yogurt).  Heat and serve over noodles.



Rouladen (Pigs in Blanket)


Quantities Varies with Meat

Beef chuck or round steak

Onion wedges

Bacon slices

Dry parsley

1/2 tsp. Worcestershire sauce

Cooking oil (olive or corn)


Take chuck steak or round steak cut to about 1/4-inch thickness.  Shape round or to triangles.


Place wedges of onion and slices of bacon on the meat and roll.  Hold together with wooden toothpicks.


Simmer in a frying pan with olive oil or corn oil until browned and tender.


Gravy:  After meat has been removed from the skillet, use the remaining sauce to create the gravy.  Such is most flavorful if the meat has been thoroughly browned.  Add some wine or water to the skillet and thicken with flour.



Liver Roll 1


1 lb ground beef liver

1/8 lb. ground pork

1 cup bread crumbs

2 eggs, beaten

3/4 tsp. salt

1 minced onion

1 cup milk


Mix all ingredients thoroughly.  Bake at 350-deg. F. in loaf pan for 1 & 1/2 hours.



Beef Stew


Quantity Varies With Meat

Beef (economical cuts fine)

Salt & Pepper


Granulated or powdered garlic

1/2 tsp. Worcestershire sauce

Dry parsley

Dried onion


Green Pepper



Cut meat into pieces of about 2 x 2-inches.  Dredge with flour.  Brown thoroughly in a skillet with lard, butter, margarine or olive oil.  Turn frequently to brown all sides.


Add salt, pepper, oregano, garlic, parsley, onion, celery, peppers and carrots.  Place in covered pan.


Add just enough water, tomato juice, any stock and a little Soya sauce to cover meat.  Simmer with low heat, stirring occasionally, until meat is tender.


Gravy:  With some residual liquid add flour mixed with cold water.  Then return to pan and bring to a boil for a couple of minutes.







Honey Glazed Frankfurters


1 cup orange juice

1/3 cup honey

1/2 cup Madeira wine (or substitute)

1/4 tsp. oregano

2 tbsp. prepared mustard

1 lb. cocktail frankfurters or large

  ones cut-up


Simmer all non-meat ingredients to a thick syrup in a skillet.  Then add frankfurters and heat until glazed.


Serve each frankfurter with an inserted toothpick.  Leave in syrup to keep them from shriveling.



Macaroni and Cheese Casserole


2 tsp. shortening

2 tsp. cornstarch

2 & 1/2 cups milk

2 cups grated sharp Cheddar cheese

1 tsp. salt, 1/4 tsp. pepper

1/4 tsp. Worcestershire sauce

8 oz. cooked macaroni

1/2 cup grated cheese

2 tbsp. fine dry bread crumbs


Melt 2 tbsp. shortening in a 2-quart saucepan over medium heat.  Stir in 2 tbsp. cornstarch until smooth.  Remove from heat, and gradually add 2 & 1/2 cups milk, stirring until smooth.


Cook mixture over medium heat, stirring constantly, until mixture comes to a boil and boils 1 minute.  Add 2 cups grated sharp Cheddar cheese, 1 tsp. salt, 1/4 tsp. pepper and 1/4 tsp. Worcestershire sauce.  Stir until cheese melts.


Turn 8 oz. macaroni, cooked and drained, into a greased casserole, Pour cheese mixture over macaroni, mixing well.


Mix together 1/2 cup grated cheese and 2 tbsp. fine dry bread crumbs.  Sprinkle over the top.  Bake at 375-deg. F. for 25 minutes, or until topping is lightly browned.



Greek Musaka


Rich Spaghetti sauce

1 1/2 lb. beef or other meat

2 eggs

2 medium sized egg plants

Flour & Salt

1/2 lb. Ricotta cheese

1/2 lb. Mozzarella cheese

Parmesan cheese


Peel and slice eggplant.  Place in flat dish and sprinkle with salt to extract water.  After about 1 hour dry off slices.  Dip into beaten egg and dredge in flour.  In skillet add olive oil and brown on both sides.  Drain on paper towel.


In skillet brown meat in olive oil, and add spaghetti sauce.  In a 3 x 12-inch baking dish arrange one layer of meat sauce, one layer of fried eggplant, one layer of ricotta cheese that has been beaten with 1 egg, and one layer of mozzarella cheese.  Then repeat with sauce, eggplant and cheese.


Add remaining sauce to the top and sprinkle generously with Parmesan cheese.


Bake at 300-deg. F. until browned on edges.




Tuna Casserole


1 can Tuna (Albacore preferred)

1 can Cream of Mushroom soup

1/2 cup milk.

1/2 bag Potato Chips


Crush the potato chips and place one-half in the bottom of a greased casserole.


Mix mushroom soup and tuna.  Add 1/2-cup milk.  Stir and pour over potato chips in the casserole.  Then distribute the remaining potato chips over the top of the mixture.


Bake at 350-deg. F. for 1/2 hour or until surface chips turn golden brown.




Lasagna (Italian style)


1 pkg. dry Lasagna

1 lb chopped beef or other

2 tbsp. olive oil

1 onion, diced

2 six-ounce cans tomato paste

1 & 1/2 cups water

1 clove chopped garlic

3/4 lb. Mozzarella or Monterey Jack

  cheese & 1/2 lb. Ricotta cheese

2 Bay leaves


1/4 cup bread crumbs

Parmesan cheese

Salt & Pepper


Brown chopped meat in olive oil.  Add garlic, tomato paste diluted with water, onion, bay leaves, parsley, salt and pepper.  Allow to simmer for one hour.


Boil dry Lasagna as directed on its package.  Then in a buttered baking dish alternate one layer Lasagna, one layer of meat sauce, a layer of Mozzarella and a layer of Ricotta cheese.  Repeat until all the Lasagna and ingredients are used.  Sprinkle top with Parmesan cheese and breadcrumbs.


Bake at 350-deg. F. for 20 minutes or until all cheese has melted.



Sweet-Sour Pork Chop


6 pork chops, 3/4 to 1-in. thick

2 tbsp. shortening

1 tsp. salt, 1/4 tsp. black pepper

1/2 cup lemon juice

1/4 cup honey

1/4 cup chopped onion

t tbsp. soy sauce

1 tsp. beef bouillon

1 20-oz. can pineapple chunks in


3 tbsp. cornstarch

1 cup thinly sliced carrots

6 green pepper rings


Brown pork chops in skillet with shortening.  Grease a shallow 3-quart baking pan.  Transfer chops to baking pan.  Season with salt and pepper.  Add carrots.


In a separate pan combine lemon juice, honey, onion, soy sauce, bouillon and half the pineapple syrup.  In a small bowl mix the remaining syrup with cornstarch until smooth.  Stir this into the lemon juice mixture.  Cook, stirring, until thickened.  Pour over the pork chops.


Cover, bake at 350-deg. F. for 50-60 minutes or until tender.  Add pineapple chunks and top each chop with a green pepper ring.  Bake another 10 minutes.



Curried Beef Stew


1 lb. lean beef

1/4 cup flour

2 tsp. curry powder

1 tsp. salt, 1/4 tsp. black pepper

1/8 tsp. cayenne pepper

1/4 cup olive oil or other

4 small whole onions

1 green pepper, julienne

1/2 lb. sliced mushrooms

1 cup sour cream (or yogurt)


Cut beef into 1 & 1/2-inch cubes, and dredge with seasoned flour.


Place in skillet with oil and brown on all sides.  Add 1/2-cup water.


Cover and simmer for 45 minutes.  Add onions and cook another 20 minutes.


Add green pepper and mushrooms.  Cook 10 minutes.  Stir in sour cream (or yogurt) and heat through, but do not boil.



Beef and Bean Nachos


1/2 lb. each ground beef & Chorizo

1 large chopped onion

1 or 2 cans refried beans

Anaheim or Jalapeño peppers, diced

1/4 cup chopped green onion

3 cups Jack or Cheddar cheese.

3/4 cup taco sauce, 1 cup ripe olives

1 cup sour cream (or yogurt)


Crumble 1/2 lb. ground beef and 1/2 lb. Chorizo sausage (or more beef) in frying pan.  Add 1 large chopped onion.  Cook on high heat, stirring until meat is lightly browned.  Discard fat, season with salt and add hot pepper sauce or spice to taste.


Spread 1-2 cans refried beans in a shallow casserole.  Top evenly with meat.  Chop 1 can of Anaheim or hot chiles and sprinkle over meat and beans.  Cover evenly with 2-3 cups shredded Jack or Cheddar cheese.  Measure 3/4-cup taco sauce and drizzle over cheese.  Cover and chill for storage.


Bake uncovered at 400-deg. F. for 20-25 minutes or until bubbly hot.


Garnish with 1/4 cup chopped green onions, 1 cup ripe olives.  Top with 1 cup sour cream (or yogurt) and tortilla chips placed around edges.



Beef Garden Sauté


1/2 cup slivered almonds

1 lb. lean ground beef

1 medium-sized onion, chopped

2 cloves garlic, minced

1 & 1/2 cups green beans, zucchini or

  pea pods

4 eggs

1 tbsp. Soy sauce

1 tsp. each of ground ginger, dry

  mustard & pepper

1/4 cup lightly chopped nuts


Spread almonds in a shallow baking pan and toast in oven at 325-deg. F. until lightly browned.


In a large skillet over medium heat crumble ground beef and cook until browned.  Add onion & garlic and cook until limp.  Add vegetable and cook stirring often until tender. 


Beat eggs slightly and add soy sauce, ginger, mustard and pepper.  Pour egg mixture over meat and cook until egg is set, turning mixture to cook evenly.  Top with chopped nuts.



Savory Chicken


1/2 cup Mayonnaise

1/2 cup grated Parmesan cheese


4 boneless, skinless chicken breast


4 tsp. Italian-seasoned bread crumbs


Preheat oven to 425-deg. F.  combine mayonnaise with cheese in medium bowl.


Arrange chicken on baking sheet.  Evenly top with mayonnaise mixture.  Then sprinkle with bread crumbs.


Bake for 20 minutes or until chicken is thoroughly cooked.



Venetian Beef


2 lbs. boneless pot roast

1 tsp. garlic powder (or granulated)

1 tsp. onion powder

1 tsp. salt

1/4 tsp. pepper

1/4 cup minced parsley

1/2 cup grated Romano cheese

1 cup white wine

1 cup water


Season meat with salt and pepper and brown in Dutch oven with 3 tbsp. butter.  Cover and let simmer for one hour.


Combine garlic, onion, parsley, cheese and wine.  Pour over meat.  Slowly add water and continue to simmer for 20 minutes.


Remove meat and cool.  Slice into thin slices and return to hot gravy in Dutch oven.  Simmer for about 10 minutes before serving.




Barbeque Sauce for Meat


3/4 cup diced onion

1 & 1/2 cups butter

3 cups water

2 tbsp. lemon juice

6 tsp. salt (or to taste)

6 tsp. Worcestershire sauce

2 1/2 cups brown sugar

2 cups catsup


Mix all ingredients and apply sauce to grilling meat during the final 15 minutes.  Or sauce may be poured over meat after grilling or cooking.


Store in refrigerator for later use.



Beef Oriental Rice


1 lb. ground beef

1/4 cup olive oil or shortening

2 stalks celery, chopped

2 carrots, chopped

2 tbsp. rice vinegar

1 tbsp. sugar

4 tbsp. soy sauce

1 onion, diced

2 cloves minced garlic

1/2 cup water

1 can water chestnuts

1/4 cup slivered almonds

1 tbsp. sesame seeds

1 cup dry white rice


In large skillet brown ground beef in olive oil or shortening over medium heat.  Add diced onions, rice vinegar, soy sauce, water and sugar.  Cook until onions are lightly brown.  Add celery, carrots, garlic, water chestnuts, almonds & sesame seeds.  Cook another 10 minutes.


Prepare rice as follows:  Mix one cup rice in 4 cups water and 1 tsp. salt.  Cook in covered pot until liquid begins to simmer.  With heat turned down very low cook in covered pot for 12-14 minutes.  Turn off heat and let stand for 2-4 minutes.


Serve rice with meat and vegetable mixture.



New Mexico Stacked Enchiladas


12 corn tortillas

8 dried New Mexico chiles (or other)

1 cup grated cheddar & Asiago or

  Cotija cheese

1 lb., cooked chicken, pork or

  browned ground beef

1/2 cup diced tomatoes

2 cloves garlic, diced

1/2 diced onion

6 fired and skinless fresh chiles

1/4 cup olive oil


Add water to dry chiles and cook for 20 min.  Cover pan and let stand for 10 min.  Cool and remove loosened flesh; throw out seeds.


Broil fresh chiles on both sides in broiler until skins brown and begin to detach.  Place in paper bag for 1/2 hour.  Then remove skins and interior seeds.


Fry tortillas in olive oil briefly on both sides.  Place one layer in flat glass baking dishes.  Add a light layer of cheese and another tortilla on top with some cheese.  Then pile on meat, onions, garlic, tomatoes and chile mixture.  Add the rest of the cheese and bake at 350-deg. F. for 1/2 to 3/4 hours until browned on top.  Serve with heated enchilada, tomatillo or taco sauce.  Makes 6 servings.



Enchiladas Verdes


6 corn tortillas

8 dried California chiles (or other)

1 cup grated cheddar & Asiago or

  Cotija cheese

1 lb., cooked chicken, pork or

  browned ground beef

1/2 cup diced tomatoes

2 cloves garlic, diced

1/2 diced onion

6 fired and skinless fresh chiles

1/4 cup olive oil


Add water to dry chiles and cook for 20 min.  Cover pan and let stand for 10 min.  Cool and remove loosened flesh; throw out seeds.  Save liquid.


Broil fresh chiles on both sides in broiler until skins brown and begin to detach.  Place in paper bag for 1/2 hour.  Then remove skins and interior seeds.


Dip a tortilla in liquid from the cooked dried chiles.  On a separate plate, add some meat, onions, garlic, & chile mixture to each tortilla.  Roll the tortilla and place in baking pan with some olive oil.  Repeat for rest of tortillas.  Then top with grated cheese, onions and tomatoes.  Bake at 350-deg. F. for 1/2 to 3/4 hrs.


Serve with sour cream (or yogurt), heated tomatillo or taco sauce.  Makes 2 servings.



Pan-Fried Pork Chops


4 pork chops

2 tbsp. olive oil

1 onion, sliced in slivers

1 tbsp. granulated garlic

1/4 cup white wine

1/4 cup water

1 tsp. Worcestershire sauce

1 tbsp. soy sauce


In a metal skillet with olive oil fry pork chops on both sides until thoroughly browned and liquid has become tacky and adheres to the bottom of the pan.


Add 1/4 cup white wine; bring to boil and scrape bottom of pan with a spatula to loosen all residue.


Add onion, garlic, Worcestershire sauce, soy sauce and water.  Bring to boil and cook chops at low heat, turning them over several times.  Continue until chops are tender, onions have caramelized and liquid in pan has thickened.  Add additional water if required.



Barbequed Short Ribs


3 pounds short ribs

1 onion, chopped fin

¼ cup tarragon wine vinegar

2 tablespoons brown sugar

1 cup catsup

½ cup water

3tlb Worchestshire sauce

1 tsp prepared mustard

1 tsp salt


 Cut short ribs into serving pieces. Brown slowly in a heavy skillet, turning frequently.  Pour off fat as it accumulates. Combine onion, vinegar, sugar catsup, water, Worcestershire sauce, mustard and salt, mixing well. 


 Pour mixture over meat, cover and bake at 325 degrees for 1 ½ to 3 hours or until meat is tender. Make 4 servings.




Hungarian Goulash


2 tablespoons olive oil

2 ½ pounds beef chuck, 2 inch cubes

4 cups onions thinly sliced

1 tablespoon sugar

3 gloves garlic

l tbsp. caraway seeds, toasted/ground

1 ½ tlb sweet paprika

1 teaspoon spicy paprika

2 tbsp. marjoram leaves

1 tsp minced fresh thyme leaves

1 bay leaf

3 tbsp. tomato paste

2 tbsp. balsamic vinegar

4 cups chicken stock

1 tsp. salt

1 tsp. pepper

 In a large sauté pan heat the olive oil and sauté the onions and sugar until caramelized.  Add the garlic and caraway seeds.  Cook for l minute. 


  Add the sweet and spicy paprika, marjoram, thyme, and bay leaf.  Deglaze with vinegar and stock and add pieces of beef chuck, salt and pepper.  Bring to a boil, and then lower to simmer and cook until tender about 1-½ hours. 


  (I sometimes like to sauté meat with some spices, take out of  pan and then add the onions. I also like to add some Worcestershire sauce.} 





1 15 oz can cut up tomatoes

1 large carrot, diced

2 zucchini squash, sliced

6 cups cold water

Meatballs: 1 lb ground beef, ½ cup rice, l egg, 1 green chili pepper,diced ½ tbsp. salt and  ¼ tbsp. pepper

1 tbsp. cooking oil

½ cup diced onion

1 fresh green chili pepper, chopped

1 clove garlic chopped fine

½ cup fresh cilantro

¼ tbsp. each oregano, cumin, pepper & salt


 Bring to a boil the tomatoes, carrots, squash, and water. For the meatballs mix all ingredients.  Form into balls the size of walnuts. Drop into boiling water. In l tlb oil sauté the onion, chili pepper, garlic and cilantro. Season with the spices.  Add to the soup and continue to simmer for about 35min to an hour.


 Serve with some tortillas and salsa or cheese quesadillas. or use what vegetables you like. I like to use frozen okra. Also for the seasoning I tend to use more of the cumin and oregano, I also use broth or bouillon with the water.


Shrimp Cocktail


1 lb. small bay or wild shrimp

Juice of 1 large lime

1/4 tsp. salt

1/2 tbsp. chopped onion

1/2 cup catsup

1/2 cup diced celery

1/4 tsp. Tabasco sauce


Cook shrimp until they turn red (about 10 minutes).  Chill in refrigerator.



Mix lime juice, salt, catsup, onion celery and Tabasco.  Chill.


Transfer shrimp to serving glass.  Place 2 tbsp. sauce on top of shrimp.  Serve cold.


Cabbage Rolls


12 large cabbage leaves

1 & 1/4 lb. ground beef

1 cup cooked rice

1/2 tsp. salt

1 small onion, chopped

1 egg

1/2 tsp. thyme

2 tbsp. olive or corn oil

2 (8-oz). cans tomato sauce

1 tbsp. brown sugar

1/4 cup water

1 tbsp. lemon juice or vinegar


Cover cabbage leaves with boiling water and let stand for 5-min. or until limp.  Drain


Combine ground beef, cooked rice, salt, onion, egg and thyme.  Place equal portions of this mixture into center of each leaf.  Fold sides of leaf over meat mixture, roll up and fasten with toothpicks.


Brown in a large skillet with hot oil.  Then add tomato sauce.  Combine sugar, water and lemon juice and add to skillet.  Simmer for about 1 hour, basting occasionally.


Second-Time Beef


4 tbsp butter or margarine

2 large onions, chopped

2 small green peppers, chopped

2 cloves garlic, minced

2 tbsp. Worcestershire sauce

1/4 cup packed brown sugar

1/4 cup prepared mustard

1 tsp. salt

1 & 1/2 cups catsup or chili sauce

3 cups shredded cooked beef

6 hamburger buns


Melt butter in a 3-quart pan over medium heat.  Add onion, pepper and garlic and cook for about 10 minutes, stirring occasionally.  Stir in the Worcestershire, brown sugar, mustard, salt and catsup.  Simmer uncovered for 5-10 minutes to blend flavors.


Stir in cooked meat.  Cool, cover and refrigerate up to 24 hours.


To serve, heat meat-vegetable mixture until bubbly.  Serve over split hamburger buns that are spread with soft butter and toasted.  Then evenly spoon the meat-vegetable mixture over the buns.



Curried Honey Chicken


4 tbsp. butter or margarine

1/2 cup honey

1/4 cup mustard

1 tsp. curry powder

1 tsp. salt

1/2 tsp. black pepper


Melt in skillet the butter, honey, mustard, curry powder, salt and pepper.  Coat the chicken breasts or pieces on both sides with mixture.


Place in roasting pan and roast, meaty side up, at 375-deg. F. for 1 hour or until browning.


Serve with rice or mashed potatoes and vegetables.


Also good with mango chutney.





Sweet-Sour Orange Chicken


1 chicken fryer (3-lbs), cut up

1/2 cup flour

1/4 cup minced garlic

3 tbsp. olive or corn oil

3/4 cup fresh orange juice

2 medium onions, thinly sliced

1/3rd cup soy sauce

1/3rd cup apple cider vinegar

2 tbsp. each honey & water

1 green pepper, sliced

1 cup mushrooms, sliced


Mix together flour and garlic.  Dredge chicken parts within.


Heat oil in deep heavy frying pan over medium heat.  Add orange juice and onion.  Cover and simmer for 20 minutes.


Mix together soy sauce, vinegar, honey and water.  Pour over chicken.  Add pepper and mushrooms and cover again.  Transfer to baking pan and bake in oven at 350-deg. F. for about 25 minutes or until chicken is tender.


Serve with remaining sauce in shallow bowls with rice and vegetables.



Parmesan Chicken


2 lbs chicken breast or parts

1/4 cup fine dry bread crumbs

4 tbsp. grated Parmesan cheese

1/4 tsp. oregano leaves, crushed

1 tsp. garlic powder

1 tsp. black pepper

1 can cream of chicken soup

1/2 cup milk

1/4 tsp. paprika


Combine bread crumbs, Parmesan cheese, oregano, garlic and pepper.  Roll chicken pieces in mixture.


Arrange pieces in a 2-quart shallow baking dish (12 x 8 x 2-inch).


Bake at 400-deg. F. for 20 minutes.  Turn chicken and bake 20 minutes more.


Blend soup and milk; pour over chicken.  Sprinkle with paprika and remaining Parmesan.  Bake 20 min. longer or until tender.


Arrange chicken on a platter and add remaining sauce.


Serve with mashed potatoes and vegetables.



Garlic Pot Roast


3-4 lbs. beef chuck roast

7 cloves garlic

1 tbsp. olive oil

1 onion, chopped

1 cup red wine

1 cup beef stock

1/4 tsp. each salt & black pepper


Cut four of the garlic cloves into slivers.  Cut small slits in the roast and slide a garlic sliver into each one.


Heat the oil in a large pot and brown the beef on all sides.  Remove meat.


Chop onion and the remaining garlic cloves, placing them in the pot and cook until golden (about 10 min.).  Return the meat to the pot and add the wine, beef stock and salt and pepper.  Bring to a boil; then reduce heat and simmer, covered, until tender (about 2.5 hours).  Turn the meat occasionally.


Remove meat and cover loosely with foil to keep warm.  Skim fat from the cooking liquid, then bring to a boil and cook until reduced to about 1.5 cups.  Serve this sauce with the pot roast.  Steamed carrots, potatoes or green beans and mashed potatoes are good side dishes.



Chicken Cacciatore


3 lb. fryer or roaster chicken

2 tbsp. olive oil & 2 tbsp. butter

1 clove garlic

1 whole pimento

1/2 tsp. oregano or thyme

1/4 tsp. black pepper

1 & 1/2 tsp. salt

1 tbsp. flour

2 tbsp. sherry wine

1/4 cup tomato juice

1/4 lb. fresh mushrooms


Sauté chicken meaty side down.  Turn and sauté again.  add all ingredients except mushrooms and butter.  Cover and simmer at 250-deg. F. for 30-60 minutes.


Add mushrooms that have been sautéed in butter.  Add more liquid if chicken becomes dry.


Sauce:  Mix 2 tbsp. olive oil, 1 medium chopped onion, 1 chopped green pepper, 1 tsp. salt, 1/4 tsp. black pepper, 2 tbsp. Parmesan cheese, 1 cup canned tomatoes and 2 tbsp. parsley.  Sauté onions and peppers; then add tomatoes and spices.  Heat covered at low heat for 15 minutes.



Braised Lamb Shanks


6 lamb shanks

1 lemon or lime

1/2 cup flour

2 tsp. mace

1/2 tsp. black pepper

1/4 cup olive oil

1 onion, chopped

2 cloves garlic, minced

1 cup red wine

1 can consommé

1 cup sliced carrots and celery


Rub lamb with lemon and then squeeze juice over.  Marinate 10 minutes.


Combine flour, salt and pepper; Mix in the lamb.  Sauté in olive oil for 10 minutes; then transfer to 3-quart casserole. 


Sauté onion and garlic in drippings.  Stir in remaining flour and brown lightly.  Gradually stir in consommé and wine.  Pour over meat and bake at 375-deg. F. for about 1/2 hour.


Serve with pasta or noodles.



Sweet-Sour Pork


1 & 1/2 lb. lean pork, cut in squares

3 tbsp. oil & 1/4 cup water

1/2 cup brown sugar

2 tbsp. cornstarch

1/2 tsp. salt

1/4 cup vinegar

1 cup pineapple juice

1/4 cup soy sauce

3/4 cup chopped green pepper

1/4 cup onion, chopped

1 can pineapple chunks


Brown pork chunks in oil (olive or corn).  Add water, cover and simmer 1 hour or until pork is tender.


Combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce.  Cook 10 minutes.  Pour sauce over pork and let stand for 30 minutes.


Add remaining ingredients; cook 3-5 minutes.


Serve with white rice, chow mein or oriental noodles.



California Chili and Beans


1 lb. ground beef

2 medium onions, chopped

2 cups celery, cut-up

1/4 cup olive oil

1 or 2 tbsp. sugar

1 tbsp. flour

1 medium can whole pinto beans

1 small can tomato paste

1 tsp. each salt & soy sauce

1 tsp. fennel

2-4 tbsp. chili powder

Juice of one medium lime

2 fresh, skinned Anaheim, Pasilla or

  Jalapeño chiles, chopped


Brown the ground beef in a skillet with olive oil.  Cover with boiling water and allow to simmer 20 minutes.  Then separately brown the onions and celery in oil.


Mix in all remaining ingredients and add water to dissolve tomato paste.  Allow to cook gently for about one hour stirring occasionally.


Note:  Heat may be adjusted to taste.  Kidney beans may be substituted for or mixed with pinto beans.





Breaded Round Steak


1 & 1/2 lb. round steak-cut up

1/2 cup flour

1 egg

1 tbsp. olive oil

1 cup bread crumbs

1/2 tsp. each salt & black pepper

1/4 cup Parmesan cheese

2 tbsp. fresh parsley or 1/2 tsp. dry

1/4 cup wine (any kind)


Cut steak into serving pieces.  Roll in flour; dip in beaten egg & pinch of salt.  Then dip into bread crumbs mixed with salt and pepper, Parmesan cheese and parsley.


Fry steak in skillet with olive oil until brown.  Transfer to baking pan.  Pour wine over each piece of steak.  Cover pan tightly with aluminum foil.  Bake at 350-deg. F. for one hour.


Steak will be very ender and can be cut with a fork.  Pork chops can be prepared by this same method.



Baked Herb Chicken


2 broiler chickens, quartered

1/2 tsp. ground black pepper

1 cup olive oil or unsalted butter

1 garlic clove, crushed

1 cup dry bread crumbs

1/4 cup chopped parsley

1 tsp. rosemary

1/2 tsp. dry mustard


Preheat oven to 375-deg. F.  Sprinkle chicken pieces lightly with pepper.


Combine butter and garlic.  Mix together bread crumbs, parsley, rosemary and dry mustard.


Spread butter and garlic mixture on both sides of chicken quarters.  Dip quarters into bread crumb mixture, coating well.  Place on an aluminum foil-lined baking pan.


Bake at 350-deg. F. for one hour or until chicken is tender.



Thyme Lamb Chops


6 shoulder lamb or mutton chops cut

  3/4-inch thick

1/2 tsp. shredded orange peel

1/4 cup olive oil

1/4 tsp. each salt & black pepper

1/4 cup orange juice

1/2 tsp. dried crushed thyme

1/2 cup sliced mushrooms


Trim excess fat from lamb chops.  Combine orange peel, orange juice and thyme.  Pour over chops.  Marinate for 1 hour or more at room temperature, turning chops occasionally.  Drain and reserve marinade.


Remove chops and brown with olive oil in a skillet.  Season with the salt and pepper.   Add marinade and mushrooms.  Cover and simmer for about 40 minutes or until chops are tender.  Uncover and cook for 5 minutes more.


Serve with rice, vegetables of choice and mint sauce & chutney.



Ham & Potatoes Au Gratin


1/4 cup chopped green pepper

1/4 cup finely chopped onion

2 tbsp. butter or olive oil

1 tbsp. flour

1/2 tsp. dry mustard

1/4 tsp. salt

Dash of black pepper

1 cup milk

1 & 1/2 cups grated cheddar cheese

3 cups diced cooked potatoes

2 cups chopped cooked ham

1/4 cup mayonnaise

3/4 cup broken potato chips


Cook green pepper and onion in melted butter or olive oil until tender but not browned.  Stir in flour, mustard, salt and pepper.  Add milk and cook, stirring constantly, until smooth and thickened.  Add cheese and stir until melted.  Remove from heat.  Mix potatoes, ham, mayonnaise and cheese sauce.  Put into 1 & 1/2 quart dish.  Top with potato chips.


Bake at 325-deg. F. for 25 minutes or until food is bubbly.  Serves 4-6.



Fajitas al Carbón


2 lbs. flank steak

12 tortillas (flour or corn)

1 cup wine vinegar

2 cups olive oil

2 tbsp. minced garlic

1 tbsp. cumin

2 fired & skinned Jalapeños, chopped

1 tsp. salt

1/2 tsp. ground black pepper

2 tbsp. chopped fresh cilantro

Vinegar (wine or cider)

1 tsp. Cayenne or Tobasco sauce

1/4 cup lemon or lime juice


Make marinade by placing venegar, oil, garlic, cumin, salt, pepper, cilantro, cayenne and citrus juice in a large bowl, mixing well.  Add flank steaks, stir and let stand for 4-6 hours or overnight in refrigerator.


Cook marinated steaks on a barbecue grill with smoking Mesquite chips until they reach desired tenderness.  Slice meat across the grain and place slices on a serving platter.


Serve with warm tortillas, guacamole, sour cream and Cotija or Asiago cheese.



Grilled Marinated Steak


4 beef steaks (rib eye, t-bone, etc.)

1/3rd cup olive oil

1/2 cup lime juice

4 tbsp. soy sauce

2 tbsp. granulated garlic

1 tbs. black pepper, ground

1 cup mesquite or apple wood chips

1 sq-ft. aluminum foil


To a large flat glass dish stir in olive oil, granulated garlic, lime juice, black pepper and soy sauce.


Trim fat off of steaks and cut into smaller (e.g., 4 x 4-inch) pieces.  Transfer to dish with marinade.


With a knife stab each steak piece all the way through in multiple places.  Turn and stab again.  Let stand one hour and turn steaks.  Place in refrigerator to store.


Add 1-cup wood chips to aluminum foil, folding edges to form a boat with a 2-inch space open at the top.  Place on a covered grill at high heat.  When smoking begins, transfer steaks to grill.  Grill on both sides at medium heat until done.


NOTE:  Substitutes such as Montreal Seasoning in olive oil may be used for spices.



Enchilada Casserole


2 tbsp. olive oil or melted shortening

1 medium onion, chopped

1 & 1/2 lbs. ground beef

1 12-oz. can corn kernels

1/2 cup chopped chiles (Anaheim,

    Pasilla or Jalapeño)

2 tsp. salt & 1/2 tsp. black pepper


1/4 tsp. each rosemary, oregano &


1 can (10 oz.) enchilada sauce

2 cans (8 oz.) tomato sauce

1/2 lb. sharp cheddar, sliced

12 corn tortillas

1 small can chopped olives


  Sauté anion in oil or shortening.  Add beef and cook, stirring until browned.  Add corn and spices.


  In another pan combine tomato sauce and enchilada sauce, stirring well.  Pour half of this mixture over meat and simmer 5 minutes.  In the bottom of a large shallow casserole arrange six tortillas.  Pour meat mixture over top and arrange half of cheese over meat.  Cover with remaining tortillas and cheese.  Pour rest of sauce over all.  Cover with foil and bake at 350-deg. F. for 1415 minutes.



Swedish Meat Balls


1 cup fine bread crumbs

1 cup milk

2 lbs. ground beef

1 cup finely chopped onions

2 eggs, slightly beaten

1 & 1/2 tsp. salt

1/4 tsp. black pepper

1 tsp. nutmeg

1/3rd cup butter or margarine

1/4 cup flour

3 beef bouillon cubes

3 cups hot water

1 & 1/2 cups milk

1 & 1/2 cups light cream


  Soften breadcrumbs in 1-cup milk.  Add meat, onions, eggs, and seasoning and mix thoroughly.  Shape into 1-inch diameter balls.  Heat butter in large skillet.  Add balls, a few at a time.  Brown on all sides.  Remove balls. 


  Stir flour into pan in small quantities and blend.  Dissolve cubes in hot water.  Gradually add to flour mixture, stirring until smooth.  Add milk and cream, cook over low heat, stirring about 3-4 minutes.  Add balls to sauce and simmer for 10-15 minutes, stirring occasionally until sauce has thickened somewhat.



Lambrosian Lamb Chops


6 shoulder lamb chops

2 tbsp. olive oil

1/2 cup soy sauce

1 tsp. garlic (granulated or dried)

1/2 cup chopped onions

Orange marmalade & vinegar

1/4 cup water

2 tbsp. cornstarch


  Brown lamb chops in olive oil.  Mix soy sauce, marmalade, garlic, onions & vinegar. Pour mixture over chops.  Remove chops.


  Thicken sauce with 2 tbsp. cornstarch mixed with 1/4-cup water.


  Return chops to sauce and coat both sides.  Simmer over low heat until tender, adding water if necessary.




Egg Noodle Swiss Steak


3 tbsp. olive oil or corn oil

3 large onions, sliced (abt. 2.5 cups)

1 large garlic clove, crushed

1 & 1/2 lb. beef round steak (abt. 1-in.


2 tbsp. all purpose flour

1 can (12 oz.) beer

1/2 tsp. salt & dash black pepper

1/4 tsp. crushed thyme

1 tsp. light brown sugar

1 beef bouillon cube

8 oz. medium egg noodles (abt. 4


3 quarts boiling salted water

Tomato wedges and parsley garnish


  Sauté garlic and onions in skillet with oil over medium heat until browned; then



  Lightly coat meat with flour and brown on both sides in skillet.  Add onions and beer, salt and brown sugar, thyme, pepper and bouillon.  Heat to boiling and simmer meat at low heat until tender (abt. 1 & 1/4 to 1.5hours).  Remove meat.


  Cook noodles in boiling salted water until tender; then drain.  Add cooking liquid to flour and stir until smooth. Add to onion mixture in skillet and simmer until thickened.  Arrange noodles around meat, and pour onion-beer sauce over all.  Arrange tomato and parsley garnish around dish.



Sweet-Sour Spareribs


3 lbs. spareribs

2/3rds cup dark brown sugar

1 tbsp. cornstarch

2 tsp. dry mustard

2/3rds cup vinegar

1 cup crushed pineapple, undrained

1/2 cup catsup

1/2 cup water, 2 tbsp. soy sauce

1/4 cup finely chopped onions

Salt & black pepper (to taste)


  Brown ribs in oven at 425-deg. F. (20-30 min.)  Drain fat.


  Combine all other ingredients but the salt and pepper; stir until smooth and cook over medium heat until thickened, stirring constantly.


  Sprinkle salt and pepper over ribs.  Spoon one-half of the sauce over the ribs.  Bake at 350-deg. F. about 45 minutes.  Spoon over the remaining sauce and bake another 30 minutes.


  Serve with sautéed vegetables (broccoli, carrots, celery) and chow mein noodles, fried rice or mashed potatoes.



Roast Leg of Lamb


1 medium-sized leg of lamb

1 cup soy sauce

1 tsp. fresh ginger, grated

1/4 tsp. each dried thyme & rosemary

1/2 cup olive or corn oil

1 clove crushed garlic


  For the marinade combine 1 cup soy sauce, 1 tbsp. grated fresh ginger, 1/2 cup oil, 1  clove crushed garlic thyme and rosemary.


  Place the leg of lamb in a large shallow pan.  Stab meat all over with a sharp knife.   Pour marinade over meat, cover and refrigerate about 24 hours, turning meat occasionally in the marinade.


  To roast place meat on a rack in a shallow roasting pan.  Roast uncovered in an oven at 325-deg. F. for 2 to 2.5 hours if boneless (less if bone is present).


  NOTE:  A meat thermometer inserted in the center of the thickest part of the meat will register about 170-deg. F. for medium-well.


  Serve with sautéed vegetables, white rice, mint sauce or mint jelly and mango chutney.



Chicken In Red Wine Sauce


2 broiler or fryer chickens (abt. 3 lbs.)

3 tbsp. olive oil

16 small white boiling onions

1/2 lb. sliced mushrooms

1 green pepper

1 clove minced garlic

1/3rd cup currant jelly

1 cup dry red wine

1 can tomato purée (10.5 oz.)

1/2 tsp. salt & 1/8th tsp. black pepper

1/4 tsp. oregano

6 cups cooked rice


  Fry cut-up chicken in a skillet with olive oil until brown on all sides. 


  Arrange in a 3-quart casserole with the onions, mushrooms and green pepper.  Combine garlic, jelly, wine, tomato, salt, oregano and pepper.  Pour over chicken and vegetables.  Cover and bake at 325-deg. F. for 1.5 hours or until chicken is tender.


  To serve, spoon rice into a large rimmed platter; top with chicken, vegetables and saucd



Liver Dumplings 1


1 lb beef liver, ground

1/2 lb pork, ground

1 cup breadcrumbs

1 cup bread soaked in water and

  pressed dry

1 egg

1 cup flour

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. nutmeg

1 minced onion

Chopped parsley

4 tbsp. butter

1/2 cup dry bread crumbs


Mix the first 10 ingredients in the order shown above.  Drop by tablespoons into boiling salted water.  Simmer for 15 minutes.  Then remove with sifter.


Serve with breadcrumbs that have been browned in butter.



Macaroni Roma


1 8-oz. package macaroni

1/4 cup butter or olive oil

1/2 cup diced onions

1 clove garlic, minced

1 lb. lean ground beef

1.5 tsp. salt & Dash black pepper

1 tsp. sugar

1/2 tsp. dried oregano

1/4 tsp. dried basil

1/4 tsp. marjoram

1 tsp. Chile powder

One 13-oz can tomato paste and

    some diced fresh tomatoes

2 cups cottage & 1/2 lb Amer. cheese

1/2 cup fine bread crumbs

1/4 cup Parmesal cheese, grated


  Cook macaroni in salted water until tender.  Melt butter or oil in skillet and fry onions and garlic until lightly browned.  Add meat and cook until beginning to brown.  Add salt, sugar, oregano, basil, marjoram, chile powder, pepper and tomatoes.  Simmer 1.5 - 2 hours, stirring occasionally.


  Combine cottage cheese and cooked macaroni.  Pour some of the above mixture into a casserole.  Top with 1/3rd of the macaroni mixture, then with 1/3rd of the shredded cheese.  Repeat for two more layers.  Combine melted butter, crumbs and Parmesan and sprinkle over casserole.  Bake uncovered at 325-deg. for 1 hour.  Let stand 10 minutes before serving.



Baked Pork & Rice


1 cup uncooked rice

1/4 cup butter or margarine

1/4 cup flour

3/4 cup chicken broth

3/4 cup dry white wine

1 can (3 oz.) sliced mushrooms

1 tbsp. chopped parsley

2 tsp. dried minced onion

1/8th tsp. powdered sage

1 cup grated sharp cheddar cheese

2 cups diced cooked pork

1/4 tsp. each salt, pepper & paprika


  Cook and drain rice (see preparation).  Make a sauce with butter, flour, chicken broth and white wine.  Add mushrooms, parsley, onion, sage and one-half of the cheese.  Stir until cheese is melted.  Add rice and pork.  Season with salt and black pepper.


  Place into a buttered shallow baking dish.  Sprinkle with remaining cheese and paprika.  Bake at 375-deg. F. for 30-40 minutes. 



Beef Stew Bourbonnais


1 & 1/2 lbs. beef chuck steak

1 tbsp. olive oil

1 clove garlic, minced

1 medium onion, chopped

1/2 tsp. salt & 1/8th tsp. pepper

1 can tomato soup, undiluted

3/4 cup red wine & 1/4 cup water

1/4 cup each powdered basil & thyme

1/2 cup catsup

3 medium carrots, cut 1/2 in. diag.

1.5 cups 1-inch celery chunks

4 medium potatoes, quartered


  Brown beef in olive oil.  Add garlic and onion.  Sauté until transparent.  Sprinkle with salt and black pepper.  Stir in soup, wine and water.


  Cover and simmer for 30 minutes.  Add herbs and catsup.


  Arrange carrots, celery and potatoes on top of meat and gravy.  Simmer covered for 1 & 1/2 hours or until meat and vegetables are tender.  Add more water if necessary.


  Makes about 6 servings.



Flemish Pot Roast


4-5 lbs. beef chuck steak

1 tbsp. olive oil

4 medium sized onions, sliced

2 tbsp. butter or margarine

2 tbsp. flour

1 can (12 oz.) beer

1 tbsp. each brown sugar & vinegar

1 bay leaf

2 cloves garlic

1.5 tsp. salt & 2 tbsp. parsley


  In a Dutch oven brown whole meat pieces on both sides with olive oil.  In a separate pan sauté onions in butter until golden brown.  Sprinkle with flour and cook 2 minutes.


  Pour in beer and bring to a boil, stirring.  Then pour over meat.  Add brown sugar, vinegar, bay leaf, garlic and salt.  Cover and simmer for 2 hours or until meat is tender.


  Lift meat onto a hot platter.  Sprinkle with parsley and keep warm.  Cook down pan juices with onions until juices are slightly thickened.  Strain juices into a sauce bowl.  Spoon vegetables into a serving bowl.  Carve meat and pass gravy and onions at the table.


  Makes about 8 servings.



Sweet-Sour Beef Stew


2 lbs. beef stew meat, cut in 1-in.


1/4 cup all purpose flour

2 tsp. salt

1/4 tsp. ground black pepper

1/4 cup olive oil

1 cup water

1/2 cup catsup

1/4 cup brown sugar

1/4 cup vinegar

1 tbsp. Worcestershire sauce

1 cup chopped onion

3 cups carrots, cut into 3/4 in. pieces


  Combine flour with 1 tsp. salt and pepper.  Coat meat with this mixture.


  In large skillet brown meat on both sides in olive oil.  Combine water, catsup, brown sugar and vinegar, Worcestershire sauce and 1 tsp. salt.  Stir into browned meat; add onion.  Cover


  Cook over low heat for 45 minutes, stirring a few times.  Add carrots and cook 45 minutes more or until meat and carrots are tender.


  Makes 4-6 servings.



Ham Patties


2 cups ground cooked ham

1/2 cup soft bread crumbs

1/4 cup chopped onion

1 tbsp. butter or olive oil

1/4 cup milk

1 egg

1/4 tsp. ground black pepper

1 cup sour cream or plain yogurt


  Mix ground ham with bread crumbs, onion, milk, egg and pepper.  Shape into 6 patties.


  Heat butter or olive oil in a skillet and brown patties slowly on both sides.  Place on a warm platter.


  Add to skillet 1 cup sour cream and heat carefully without a boil.  Pour over warm patties to serve.



Hamburger Fluff


1 & 1/2 lbs. ground beef

1 cup finely chopped onion

1/2 cup diced celery

1/4 cup diced green pepper

3 tbsp. butter

1.5 tsp. salt & 1/4 tsp. black pepper

1 can peas, drained (1 lb.)

1 can sliced mushrooms (4 oz.)

2 cans tomato soup, undiluted

3 cups cooked rice

4 strips bacon, fried and crumbled


  Cook beef, onion, celery and green pepper in butter for about 5 minutes, stirring frequently.  Mix with remaining ingredients except bacon.  Transfer to a buttered casserole.


  Bake at 350-deg. F. for 45 minutes.  Top with crumbled bacon and serve.



Rainbow Casserole


1 lb. beef hamburger

2 tbsp. butter or olive oil

1 sliced onion

1 small can of peas

3 medium potatoes

1 small can tomato soup

1 can water

1/4 tsp. each salt and black pepper


  Brown hamburger in butter or olive oil.  Place as a layer in the bottom of a casserole pan.  Then layers of peas and onions.  Top with sliced potatoes.  Dilute soup with 1 can of water and pour over top.


  Bake at 350-400-deg. F. for about one hour.


























































1.  Modified from an Amana recipe.