Posted by Trish | Under Beef, Dinner, Poultry
Sunday Jun 20, 2010
Submitted by Monica Fawver
Serves 6-8
| 5 potatoes |
|
1 lb. ground beef |
| 4 oz. sliced mushrooms, canned |
|
2 c. fresh or frozen vegetables, assorted |
| 1 can Condensed Cream of Mushroom Soup |
|
1 can Condensed Cream of Celery Soup |
| 3 tbsp butter |
|
salt |
| pepper |
|
|
Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.
In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.
Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.
Posted by Trish | Under Beef, Dinner
Wednesday Jun 16, 2010
Submitted by Michelle Fawver
Serves 6-8
| 4 tbsp oil or Crisco |
|
2 lb. beef or lamb stew meat |
| ½ c. flour |
|
1 clove garlic, minced |
| 2 c. chicken or beef bouillon |
|
1 bay leaf |
| ½ tsp thyme |
|
1 tsp salt |
| ¼ tsp black pepper |
|
4 medium potatoes, quartered |
| 2 carrots, cut in 2″ pieces |
|
2 tbsp cider vinegar |
In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.
Posted by Trish | Under Beef, Dinner
Saturday Jun 12, 2010
Submitted by Michelle Fawver
Serves 6-8
| 2 pkg corn tortillas (18) |
|
1 tsp black pepper |
| 1 lb. ground beef, browned & drained |
|
1 tsp cumin |
| 16 oz. chopped tomatoes, drained |
|
1½ c. Cheddar cheese, shredded |
| 1 tbsp chili powder |
|
1½ c. Mozzarella cheese |
| 1 tsp red pepper |
|
16 oz. cottage cheese |
| 2 eggs, beaten |
|
black olives (garnish) |
| green onions (garnish) |
|
|
Line bottom of 13″x9″ pan with half the tortillas. Combine ground beef, tomatoes, & seasonings. Spread on top of tortillas. Add another layer of tortillas. Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. Garnish with chopped green onions & black olives.
Posted by Trish | Under Beef, Dinner
Monday Nov 30, 2009
Submitted by RandallPMcMurphy
Serves 2
| a few veal or beef marrow bones |
|
parsley |
| shallots |
|
lemon |
| extra virgin olive oil |
|
coarse sea salt |
| pepper |
|
bread |
1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste. Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.
Posted by Trish | Under Beef, Condiments, Dinner, Lunch, Pork
Tuesday Jun 23, 2009
Submitted by movidude74
Serves 8-12
| 1 lb. pizza dough |
|
¼ lb. Swiss cheese |
| ¼ lb. sharp provolone |
|
¼ lb. tavern ham |
| ¼ lb. hard salami |
|
¼ lb. slicing pepperoni |
| 1 egg |
|
Italian Seasoning |
| Flour |
|
Sweet or Hot Peppers, drained |
1. Thaw pizza dough according to directions on package. Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
2. Beat one egg & add Italian seasoning to taste. Brush top of rolled dough.
3. Layer the deli selections meat, then cheese, then meat, etc. You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
4. The peppers are optional. If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
5. Roll or fold the layers of food away from you.
6. Brush on egg mixture on the exposed dough as you go.
7. Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center. Coat with egg & flip onto a baking sheet lined with parchment paper.
8. Coat all remaining surfaces, even if you slop some on the paper.
9. Cut 3 or 4 slices into the top of the loaf about half way deep.
10. Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
11. Let the dish rest a few minutes before serving. Slide into 1″ wide slices to serve.
Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed. You can freeze the leftovers and reheat it later.
