MAIN DISHES




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COUNTRY-STYLE PORK STEW

3/4 pound boneless pork shoulder
Nonstick spray coating
1 1/2 teaspoons instant chicken bouillon granules
1 7 1/2 ounce can tomatoes, cut up
2 small onions, cut into wedges
1/4 cup sliced celery
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
2 cloves garlic, minced
1 bat leaf
1 cup yellow summer squash or zucchini cut into 1/2 inch slices
1 9 ounce package frozen cut green beans
1 tablespoon cornstarch

Trim fat from pork and cut meat into 1-inch cubes. Spray a
Dutch oven or large saucepan with nonstick spray
coating. Preheat over medium-high heat. Brown pork
in the hot pan; drain fat.
Add bouillon granules and 1 1/4 cups water. Stir in the
undrained tomatoes, onions, celery, oregano, garlic,
and the bay leaf. Bring to boiling; reduce heat. Cover
and simmer about 1 hour or till pork is tender.
Stir in squash and green beans. Return to boiling; reduce
heat. Simmer 5 minutes more. Combine cornstarch and 1
tablespoon cold water. Stir into pork mixture. Cook and
stir till thickened and bubbly. Cook and stir 2 minutes
more. Remove bay leaf.
Makes 4 servings.

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CREAMY BEEF AND ONIONS

3/4 pounds lean ground beef or veal
2 cups sliced fresh mushrooms
2 medium onions, cut into thin wedges
1 clove garlic, minced
1 10 1/4ounce can beef gravy
2/3 cup plain low-fat yogurt
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme or sage, crushed
1/8 teaspoon pepper
2 cups hoot cooked rice or noodles
2 tablespoons snipped fresh parsley

In a large skillet cook meat, mushrooms, onions, and
garlic till meat is no longer pink and onion is tender.
Drain off fat.
In a mixing bowl stir together beef gravy, yogurt,
Worcestershire sauce, thyme or sage, and pepper.
Stir into meat mixture. Heat through.
Serve meat mixture over rice or noodles.
Sprinkle with parsley.
Serves 4

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Polish Stew Yield: 8 servings
1 lb Polish sausage, cut 1/2"
3 tb oil
1 1/2 lb beef, cubed
2 ea onions, sliced
2 c mushrooms, sliced
1 lb sauerkraut, canned
1 c white wine
1 cn (8 oz) tomato sauce
2 ts soy sauce
1 ts caraway seeds
1/4 ts vegetable seasoning
Saute sausage 15 minutes; remove to casserole. Add
oil to sausage drippings; brown beef in oil, 15 minutes;
remove to casserole. Saute onion; add to casserole.
Saute mushrooms with sauerkraut and wine. Add tomato
sauce, soy sauce, caraway seeds and vegetable seasoning.
Add this to casserole also, mixing well. Cover and
bake at 375 degrees for 2 to 2 1/2 hours. Stir
casserole every 30 minutes.

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Sausage Skillet

Yield: 4 servings
4 ea red potatoes
4 ea Italian-style sausages
1 ea onion, diced
1 ea green bell pepper
1 ea red bell pepper
4 ea red potatoes, cut in 1/2" cubes
4 ea Italian-style sausages, cut into 1/4" slices
1 ea onion, diced
1 ea bell pepper, cut into lengths
1 ea red pepper, cut into lengths
In sauce pan, cover potatoes and sausage with water;
simmer, covered, until sausage is fully cooked, about 20
minutes. Drain off water; add vegetables to potatoes
and sausage in fry pan. Simmer 10 minutes, stirring
occasionally. Serve immediately.

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Cajunized Oriental Pork Chops

Yield: 6 servings
6 ea Thick pork chops
1 x Salt and red cayenne pepper
1 1/2 c Dry white wine
1 c Bell pepper, chopped
1 c Onions, chopped
1 ea Clove garlic, chopped
3 T Soy sauce
1 cn Pinapple chunks (15 oz.)
Salt and red pepper the chops. Brown them slowly in a
skillet. Add wine, bell pepper, onion, and garlic,
Cover and simmer for 25 to 30 minutes. Remove pork
chops, being sure to keep them warm. Add the soy sauce
and syrup from the pineapple. Stir and simmer until
more or less thick. Add the pineapple chunks and bring
to a boil. Serve over pork chops and hot cooked rice.

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Smothered Round Steak

Yield: 4 servings
2 lb Round steak
2 t Salt
1/2 t Ground black pepper
1 t Ground red pepper
1 t Ground white pepper
1 x All-purpose flour (dredging)
1/2 c Vegetable oil
3 ea Medium onions, chopped
2 ea Bell peppers, chopped
1 ea Celery rib, chopped
1 c Beef stock or water
Alex Patout says, "Smothering is a multipurpose Cajun
technique that works wonders with everything from game
to snap beans. It's similar to what the rest of the
world knows as braising-- the ingredients are briefly
browned or sauteed, then cooked with a little liquid
over a low heat for a long time." Season the roast with
one half of the salt and peppers. Dust with flour on
all sides. Heat the oil in a Dutch oven or other large
heavy pot over medium-high heat, add the steak, and
brown well on all sides. Remove the meat and pour off
all but 1 teaspoon of the oil. Add half the onions, bell
peppers, celery, and the other half of the seasonings,
and the stock or water. Stir well and reduce the heat
to the lowest possible point. Return the roast to the
pot and cover with the remaining vegetables. Cover and
let cook until the meat is very tender, about 1 hour and
15 minutes. Serve the meat in slices, with rice
alongside and the gravy over all. When you try this
recipe with other kinds of meat, be sure to adjust the
cooking times accordingly--let tenderness be your guide.
For extra flavorful roasts, try larding with slivers of
garlic before smothering.

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Louisiana Roast Beef

Yield: 6 servings
1/4 c Onions, chopped very fine
1/4 c Celery, chopped very fine
1/4 c Bell peppers, chopped fine
2 T Unsalted butter
1 t Salt
1 t White pepper
3/4 t Black pepper
3/4 t Minced garlic
1/2 t Dry mustard
1/2 t Ground cayenne
4 lb Boneless sirloin roast
In a small bowl combine the onions, celery, bell
peppers, butter and seasonings, mix well. Place roast in
a large roasting pan, fat side up. With a large knife
make 6 to 12 deep slits in the meat (to form pockets)
down to a depth of about 1/2 inch from the bottom; do
not cut all the way through. Fill the pockets to their
depths with the vegetable mixture, reserving about 1
tablespoon of the vegetables to rub over the top of the
roast. Bake uncovered at 300F until a meat thermometer
reads about 160F for medium doneness, about 3 hours. For
rarer roast, cook until thermometer reads 140F. Serve
immediately topped with some of the pan drippings if you
like.

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New England Boiled Brisket Dinner

Yield: 10 servings
3 1/2 lb BEEF BRISKET, WHOLE, TRIMMED
5 ea WHOLE CLOVES GARLIC, PEELED
3 ea BAY LEAVES
12 ea WHOLE PEPPERCORNS
1/4 ts SALT
28 oz BEEF BROTH
1/2 ea FRESH LEMON, PEELED
5 c WATER
3 ea LARGE CARROTS
3 ea BAKING POTATOES, QUARTERED
2 ea LEEKS, WHITE and YELLOW PARTS
2 ea BULBS OF KOHLRABI, PEELED *
1 ea BULB FENNEL, QUARTERED
1 ea CABBAGE HEAD, CUT 10 PIECES
* PEEL AND CUT INTO SEVERAL PIECES *
IN A LARGE KETTLE, COMBINE TRIMMED BRISKET, GARLIC,
ONIONS, BAY LEAVES, PEPPERCORNS, SALT, BEEF BROTH,
LEMON AND WATER. MAKE SURE BEEF IS COVERED WITH
LIQUID; IF NOT ADD WATER TO COVER. BRING TO A BOIL.
REDUCE HEAT TO A SIMMER, COVER AND COOK FOR 2 TO 2 1/2
HOURS. REMOVE FROM HEAT AND ALLOW TO COOL.
REFRIGERATE OVERNIGHT. THE FOLLOWING DAY, SKIM OFF ALL
FAT THAT HAS ACCUMULATED ON THE SURFACE. BRING MIXTURE
TO A BOIL. REDUCE HEAT TO A SIMMMER. ADD LEEKS,
CARROTS, POTATOES, KOHLRABI, FENNEL AND CABBAGE.
SIMMER FOR ABOUT 20 MINUTES. CABBAGE SHOULD
BE TENDER BUT CRISP. REMOVE VEGETABLES FROM KETTLE AND
ARRANGE ON A DEEP SERVING PLATTER. REMOVE BRISKET AND
SHRED INTO PIECES, ABOUT THE SIZE OF A DECK OF PLAYING
CARDS. DISCARD THE BAY LEAVES, LEMON, AND
PEPPERCORNS. SERVE BRISKET WITH ABOUT FOUR CUPS OF THE
BROTH. SERVE MEAT AND VEGETABLES IN SHALLOW BOWLS.
SEASON WITH HORSERADISH SAUCE AND WHOLE GRAIN MUSTARD
IF DESIRED.

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Dutch Oven Pot Roast

Yield: 6 servings
5 lb Round Bone Pot Roast
2 ts Salt
2 tb Shortening
1/2 c Barbecue Sauce (Your Choice)
1/2 c Apple Cider
8 md Carrots, Pared *
6 lg Potatoes **
2 md Onions, sliced
8 oz Fresh Okra ***
* Carrots should be peeled and cut into 2-inch chunks.
** Potatoes should be peeled and quartered.
*** One 10 oz pkg of frozen okra can be substituted.
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Rub meat with salt. Melt Shortening in Dutch oven;
add meat and cook over medium heat, turning once.
Reduce heat; pour barbeque sauce and cider over meat.
Cover and simmer on top of range or in 325 degree F.
oven for 3 to 4 hours. Add carrots, potatoes and
onions 1 1/2 hours before end of cooking time. Add
okra 15 minutes before end of cooking time.

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Beef Burgundy Stew

Yield: 2 servings
2 ea Slices Bacon
4 t Unbleached Flour
1/2 t Instant Beef Bouillon
1/4 t Dried Basil, Crushed
1/2 lb Stew Meat, 1/2-inch Cubes
7 1/2 oz Canned Tomatoes, Cut Up
1/4 c Dry Red Wine
1/2 c Frozen Pearl Onions
8 ea Small Whole Fresh Mushrooms
In a 1-quart casserole micro-cook bacon, loosely
covered, on 100% power for 2 to 2 1/2 minutes or until
done. Drain bacon, reserving drippings in casserole.
Crumble bacon and set aside. Stir flour, bouillon
granules, and basil into drippings. Add beef, UNDRAINED
tomatoes, and wine; mix well. Micro-cook, covered, on
100% power for 2 minutes. Micro-cook, covered, on 50%
power for 15 minutes, stirring twice. Stir in onions
and mushrooms. Micro-cook, covered, on 50% power for 12
to 18 minutes or til meat and vegetables are tender,
stirring twice. Sprinkle crumbled bacon atop and serve.

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Country Ham with Brown Sugar Coating

Yield: 30 servings
12 lb UNCOOKED COUNTRY HAM
64 oz BOTTLE, APPLE JUICE
2 t GROUND CLOVES
2/3 c PACKED BROWN SUGAR
2 1/2 T DRY SHERRY*
* RED WINE OR CIDER VINEGAR CAN BE USED INSTEAD OF SHERRY.

PLACE HAM IN A LARGE CONTAINER. COVER WITH WATER AND
SOAK 24 HOURS. POUR OFF WATER. SCRUB HAM IN WARM WATER,
WITH A STIFF BRUSH, THEN RINSE WELL. PLACE HAM IN A
LARGE COOKING PAN AND ADD APPLE JUICE. ADD ENOUGH HOT
WATER TO COVER HAM. BRING TO A BOIL; COVER AND REDUCE
HEAT. SIMMER 2 HOURS OR UNTIL MEAT THERMOMETER READS 142
DEG F. (DO NOT LET THERMOMETER TOUCH BONE OR FAT. LET
HAM COOL IN DRIPPINGS FOR 3 HOURS. COVER AND REFRIGERATE
AT LEAST 8 HOURS. TRIM SKIN FROM HAM AND PLACE FAT SIDE
UP ON A RACK IN A SHALLOW BAKING PAN. SPRINKLE FAT WITH
GROUND CLOVES. COMBINE BROWN SUGAR AND SHERRY; BRUSH
OVER HAM. BAKE AT 425 DEG F. FOR 10 TO 15 MHNUTES OR
UNTIL COATING IS GOLDEN AND CRUSTY ( HAM WILL STILL BE
COOL ). SLICE THINLY TO SERVE.

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Glazed Cornish Hen

Yield: 2 servings
1 x 1 1/2 LB. GAME HEN
3 T APRICOT SPREAD
2 t LIME JUICE
2 t SOY SAUCE
1/8 t CINNAMON
REMOVE AND DISCARD THE GIBLETS FROM THE HEN. RINSE HEN
UNDER COLD RUNNING WATER, PAT DRY. REMOVE SKIN, AND TRIM
OFF EXCESS FAT. SPLIT HEN IN HALF, LENGTHWISE. PLACE
HEN, MEATY SIDE UP, ON A RACK, IN A SHALLOW PAN. COMBINE
APRICOT SPREAD AND REMAINING INGREDIENTS IN SMALL SAUCE
PAN. PLACE PAN, OVER LOW HEAT, AND COOK UNTIL SPREAD
MELTS. BRUSH HEN WITH 2 TBSP OF THE MIXTURE. BAKE FOR 30
MINUTES OR UNTIL JUICES RUN CLEAR. SPOON REMAINING
APRICOT MIXTURE OVER THE HEN.

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Sassy Sirloin

Yield: 3 servings
1 t BLACK PEPPER
1/2 t ONION POWDER
1 t GROUN WHOLE THYME
1/4 t RED PEPPER
1 1/2 lb BONELESS SIRLOIN STEAK
COMBINE SPICES IN A SMALL BOWL; STIR WELL. TRIM FAT
OFF THE STEAK, PRESS SPICE MIXTURE INTO MEAT ON BOTH
SIDES. PLACE STEAK ON RACK, COATED WITH COOKING SPRAY.
PLACE RACK IN A SHALLOW BAKING PAN. BROIL 5 INCHES FROM
HEAT FOR 4 MINUTES ON EACH SIDE, OR TILL DESIRED
DONENESS IS REACHED. CUT STEAK DIAGONALLY ACROSS THE
GRAIN, INTO 1/2 INCH THICK SLICES.

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All American Pot Roast

Yield: 8 servings
1 x ONION
1 x CARROT
1 x RIB OF CELERY
1 T OIL
3 1/2 lb CHUCK ROAST
1/2 t THYME, DRIED
1 x BAY LEAF
2 T FLOUR
1 x SALT AND PEPPER TO TASTE
CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN
A LARGE POT OVER MEDIUM HEAT. BROWN ROAST ON ALL SIDES,
ABOUT 15 MINUTES. REMOVE MEAT FROM POT. ADD VEGETABLES
TO POT AND COOK UNTIL GOLDEN, ABOUT 10 MINUTES. RETURN
MEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp. SALT, 1/2
tsp. PEPPER, THE THYME AND BAY LEAF. BRING TO A BOIL AND
THEN REDUCE HEAT AND SIMMER, COVERED, FOR ABOUT 2 1/2
HOURS. TURN MEAT OCASSIONALLY. REMOVE MEAT TO A PLATTER.
COVER LOOSELY WITH FOIL TO KEEP WARM. DISCARD ALL THE
VEGETABLES AND THE BAY LEAF. SKIM FAT FROM PAN JUICES.
GRADUALLY ADD 1/2 CUP WATER TO INTO THE FLOUR. ADD THE
FLOUR MIXTURE TO THE PAN AND COOK, STIRRING, UNTIL THE
GRAVY COMES TO A BOIL AND THICKENS.

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Schnitzel (Pork Cutlets - Fried)

Yield: 4 servings
1 lb PORK CUTLETS
1/2 c FLOUR
2 ea EGGS, BEATEN
1 1/4 c DRY BREAD CRUMBS
1 ds SALT
1 ds PEPPER
1 ea OIL FOR FRYING
POUND CUTLETS AS THIN AS POSIBLE. SPRINKLE WITH SALT
AND PEPPER. SET UP AN ASSEMBLY LINE WITH FLOUR ON ONE
PLATE, EGGS ON ANOTHER AND CRUMBS ON A THIRD. COAT EACH
CUTLET WITH FLOUR, THEN EGG, THEN BREAD CRUMBS. HEAT
1/4" OF OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD AS
MANY CUTLETS AS WILL FIT WITHOUT CROWDING. COOK UNTIL
GOLDEN BROWN ON EACH SIDE, ABOUT 1 1/2 MINUTES. DRAIN
CUTLETS ON PAPER TOWELING.

VARIATIONS: SCHNITZEL A LA HOLSTIEN - TOP
EACH SCHNITZEL WITH A FRIED EGG. PAPRIKA SCHNITZEL -
SAUTE AN ONION AND SLICE 2 BELL PEPPERS AND TOP
SCHNITZEL. / RAHM SCHNITZEL - POUR ALL THE FAT OUT OF
THE PAN. ADD 1/2 CUP POUR CREAM AND HEAT GENTLY,
SCRAPING UP BROWN BITS FROM BOTTOM OF PAN. POUR
OVER SCHNITZELS.

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Steak Diane

Yield: 4 servings
1 1/2 lb Sirloin steak
1/2 ts Mustard, dry
1/4 ts Salt
1/8 ts Pepper, ground
1 tb Chive, chopped
1 tb Lemon juice
1 ts Worcestershire, sauce
3 tb Cognac, heated
2 tb Olive oil
Preheat oil 5 minutes at 375 deg. Meanwhile, wipe 1/2-
inch thich steak with paper towels to remove excess
moisture. Mix dry mustard, salt and pepper. Sprinkle
over one side of steak; Rub in. Brown steak in hot oil,
about 1 1/2 minutes on each side. Sprinkle with chives,
lemon juice and worcester-shire. At tableside, pour
heated cognac over steak. Ignite. When the flame goes
out, transfer steak to serving platter. Spoon pan
juices over meat and serve.

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Irish Stew (1) [Ballymaloe]

Yield: 4 servings
3 lb Lamb neck chops
4 x Med-sized carrots
4 x Med-sized onions
1 T Butter
1 x Lamb fat or beef dripping
4 x Potatoes
1 x Salt and pepper
2 1/2 c Stock or water
1 T Chopped parsley
1 T Chopped chives
Shred some of the lamb fat and render it down in a
heavy casserole. Peel onions and potatoes, scrape
carrots. Cut the meat into 8 pieces; only the excess
fat is cut away. Bones need not be removed. Cut the
carrots and onions in quarters. Toss meat in fat until
color changes, and repeat with onions and carrots. Add
stock and season carefully. Put whole potatoes on top.
Simmer gently until the meat is cooked, 2 hours approx.
Pour off the cooking liquid. Degrease, and reheat in
another saucepan. Check seasoning. Then swirl in
butter, chives, parsley, and pour back over stew.

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