Deviled Salisbury Steak 1 1/2 lb ground round 1 cup bread crumb 1/2 catsup 1 tsp each:basil, oregano, thyme 2 tsp tabasco 1/2 chopped onion 1/4 red wine Mix ingredients and meat. Shape into patties and broil or bbq or fry.
Ham Loaf 2 lb ground ham 1 1/2 lb ground pork 2 beaten eggs 1 cup milk 1 cup ground Ritz crackers Salt and pepper to taste Glaze: 1 cup brown sugar 1 tb mustard 1/2 cup cider vinegar 1/4 cup water Loaf: Combine ingredients and put in loaf pan and bake at 350 for 1 1/2 hr basting with glaze every 30 minutes. For glaze combine and cook over low heat till slightly thickened.
Peanutty Pork Chops
4 large lean pork chops TB shortening 4 thick onion slices 1/4 cup peanut butter 1/2 can cream of mushroom soup 1/4 cup milk tsp worchester, salt and pepper to taste Brown pork with some shortening. Pour off fat. Top pork with onion. Mix peanut butter, soup, milk, Worchester and salt and pepper. Pour over chops. Cover and cook slowly for 45 minutes at 350 on oven.
Ham Croquettes 1/4 cup butter 1/4 cup flour 1 small onion, diced fine 1 cup milk 2 eggs + 1 tb lemon juice 11/2 cup ham ground salt and pepper to taste fine bread crumbs Crisco 1/4 tsp dill weed Melt butter, blend in flour and onion. Cook till very thick. Stir in 1 egg beaten with lemon juice. Add ham, salt and pepper to taste. Pour into a shallow dish and cool. Shape into 4 or more croquettes. Chill. Dip in crumbs then in 1 egg beaten in 2 TB water. Dip into crumbs again and let stand 20 minutes. Fry in Crisco at 390 till golden brown. Serve with Mustard or Cream sauce.
Veal Cointreau 6 veal cutlets salt and pepper to taste 4 TB butter 2 TB Flour 1 cup bouillon (beef) Juice of 1 lemon 2 Tb Cointreau Season veal with salt pepper. Saute in 2 tb butter till brown. Cream 2 tb butter and flour and add to skillet and cook till slightly brown. Add bouillon and cook over low heat till meat is tender and sauce is thickened. Add lemon juice and Cointreau and serve.
Sherry Little Meats
1 beaten egg 1 cup fresh bread crumbs 1 1/2 lbs quality ground beef 1/2 onion chopped salt pepper MSG to taste 1 cup tomato sauce 1 tb cornstarch 2 tb brown sugar 3/4 sherry wine 1 tb cider vinegar 1 tb mustard 3/4 cup water 1 beef bouillon cube Combine egg, bread crumbs, meat, onion, salt, pepper, msg, and 1/2 tomato sauce. Shape into loaves. Bake at 350F for 40 minutes and pour off juices. Combine cornstarch and brown sugar in a bowl. In a saucepan combine sugar mixture and remaining tomato sauce, sherry, beef cube dissolved in the water, vinegar, mustard. Cool on medium heat till thickened. Pour over loaves and cook an additional 30 minutes. Baste often.
Coca Cola BBQ
3 lbs lean chuck cut into 3/4" cubes salt 1 cup water 3 TB liquid smoke and Worchester 1- 14 oz bottle catsup 2 TB vinegar 2 TB mustard dash tabasco to taste 7 oz Coke Cook meat with water and salt for 2 hours until very tender. Shread meat with fork while warm removing fat and skin. All remainer of the ingredients except the Coke. Simmer 30 minutes and at last minute add the Coke and serve.
CHICKEN FRIED STEAK
1 Round steak tenderized by machine Flour 4 eggs 12 oz beer or water 1 tb adolph's meat tenderizer salt pepper garlic salt to taste Sprinkle salt pepper and garlic salt on both sides of steak to taste. Put steak on a tray that is well covered with flour. Then pound the hell out of it with stiff fingers, working from the center out, until it reachs the size of a LP record. Flip several times and repeat beating the whoopee out of it. Mix eggs, beer or water, 1 tsp salt and meat tenderizer in a shallow bowl. add enough flour to make a thin, waterly batter. Beat mixture smooth. Dip the meat into the batter.Flop back onto flour tray and cover with flour. Pound it again until moisture is absorbed. Cook in deep fat until golden brown. Cover with white gravy made from the meat grease.
ROUND STEAK ROYALE
1 ROUND steak 1 TB chopped garlic 1/4-1/2 cup flour 2 TB paparika salt/pepper to taste small container sour cream 1/2 cup butter 1 sliced onion 4 oz sliced mushrooms 1 cup beef bouillion Combine flour, paprika, salt and pepper and pound into round steak. Melt butter and brown the steak cut into pieces. Top with remainer of ingredients except the sour cream and cook until tender (1 hour in oven, 2-3 in crock pot) Remove steak, Add the sour cream to juices. Return the steak and heat and serve.
CORN HAM SHORTCAKES
1/4 cup chopped onion 2 tb oleo 17 oz can cream corn 1/2 cup sour cream 1/2 tsp curry powder salt/pepper to taste 1-2 cups diced ham or SPAM 1/2 cup sliced black olives Pan of JIFFY cornbread made up Saute onions in oleo. Blend in corn, sour cream and seasonings. Add ham, olives and heat through. Serve over Jiffy cornbread or muffins. BEEF DAUBE 6 strips bacon 3 lb cubed beef 1/4 cup flour 1 tsp seasoned salt/pepper 1 minced garlic clove 3-4 whole cloves 1/4 cup brandy 1 can beef bouillon 1 c burgundy wine 1 bay leaf 1/2 tsp thyme 6-7 cooked sliced carrots 12 small onions 1/2 cup burgundy Saute bacon till browned. Coat the meat in a bag with flour and salt and pepper, Remove bacon and saute garlic clove (can add more) and add beef and brown. Pour brandy over and ignite! That is the fun part...impress your friends! In a separate saucepan simmer bouillon, 1 cup burgundy, mushroomsm bayleaf, and cracked pepper, thyme, 1-2 cloves Pour over beef and add addition 1/2 burgundy and cook @ 300 for 3 hours.
Sauerbraten Marinade for 2 1/2 lb-3 lb beef roast 1 cup cider vinegar 4 peppercorns 1 cup white wine 3 whole cloves 1 cup water 2 bay leaves 1 large sliced onion 1 tsp salt 3 sliced carrots 1/2 tsp dry mustard 2 chopped shallots sprig of parsley
2 1/2 tsp flour 1 tb sugar 1/2 tsp salt 2 tb oil 3-6 tb gingersnaps, crushed 1/2 large sliced onion 3 whole cloves 1/2 large bay leaf 1 tb butter Place marinade ingredients in saucepan and heat to boiling for 5 minutes. Cool and pour over the meat, cover and refrigate for 4 days turning once a day. Remove meat and pat dry. Strain the liquid from the veggies, discard the vegetables. Mix 1 1/2 TB flor and coat meat. Brown with oil on all sides. Pour off juices. Add onion, cloves, bay leaf, 1 1/2 cup of the reserved marinade. Cover and simmer for 1 1/2 hours. Remove and strain. Discard onions, bay leaf and cloves. In skillet melt butter; stir in flour and brown. Stir in the marinade and add to beef. Cook another 1 1/2 hrs. Stir in gingersnaps crumbs till thick for the gravy to the juices. Luchow's NYC