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MEATS & FISH

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DINNER OF THE MONTH 2010
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BARBECUE BEEF

2 1/2 lbs Lean stewing beef 2 Diced Onions 2 pieces of celery 2 carrots 1 med. can Tomatoe Puree 1/2 cup Ketchup 1 teas. Vinegar 3 Tbls. Brown Sugar Barely cover meat with water, cook slowly until beef starts to shread, keep water at same level. Shred with fork and cook almost dry. Add other ingredients and cook slowly for 2 1/2 hours.

BEEF BARBECUE

6 lbs. Beef Chuck Roast 1 stalk chopped celery 3 lg. chopped Onions 1 chopped Green Pepper 1 24oz btl Ketchup 3 Tbls Barbecue Sauce 3 Tbls Vinegar 1 teas. Tabassco Sacue 2 Tbls Chili Powder 2 Tbls Salt 1 teas Pepper 1 1/2 cups Water Cook roast in pressure cooker. Let cool and pull apart and put in big bowl. Mix all ingredients together. Spoon out into casserole dish with lid and bake at 350 degrees for 1 hour or until it gets thick. Makes 40 sandwiches.

CHINESE STEAK

1 lg Round Steak 1 can Mushrooms 1/4 cup Soy Sauce 2 cans Chop suey vegetables (drained) 2 cans beef mushroom soup 1 chopped pepper Trim fat from steak. Put in skillet add Mushrooms and soy sauce. Simmer until tender. Add pepper, vegetables and soup. Simmer 8 minutes. Serve Over rice.

BARBECUE RIBS WITH RODES SAUCE

1 Cup Ketchup 1 Tbls Worchestershire sauce 2-3 drops Red hot 1 Cup water 1/4 cup vinegar 1 Tbls Sugar 1 teas. Salt 1 teas Celery seed 4 lbs Pork Country Style Spare Ribs 1 Lemon (thinly sliced) 1 lg Onion (thinly sliced) For sauce, combine first 8 ingredients, simmer 30 minutes. Salt ribs, place on rack over slow coals or in oven at 300 degrees, brush with sauce and lay onion and lemon slice. Cook slowly until done.

SLOPPY JOE'S

1 lb ground beef 1 med Diced Onion 1 teas Chili Powder 1/2 Diced Green Pepper 1 1/2 cup Ketchup Cook ground beef in 1/2 cup water, chili powder and onion. let simmer 30 minutes. Then add green pepper and Ketchup. Simmer 10 minutes more.

15 MINUTE SMOKED SAUSAGE BABLAYA

1 cup uncooked instant rice 1 lb Smoked sausage (cut into 2 inch pieces) 1 med Chopped Onion 1/2 cup chopped Green Pepper 1/2 cup sliced Celery 1 18oz can Diced Tomatoes 4 Drops Red Hot 1/4 teas Pepper Cook rice according to package directions. While rice is cooking, coat inside of a large skillet with cooking spray according to directions on can. Heat skillet over medium heat. Add sausage, onion, green pepper and celery, saute until vegetables are tender. Drain cooked rice and stir into sausage mixture. Stir in remaining ingredients. Cook over low heat, stirring frequently until throroughly heated. Makes 4-6 servings.

MEAT BALLS

2 1/2 lb Ground beef 1 1/2 lb Sausage 1 1/2 cup Bread Crumbs 3-4 Eggs 1/2 teas Salt 1/2 teas Pepper 1/4 cup Grated Monzerella or Parmesian Cheese 1 Diced Onion 2 Tbls Parsley Flakes 2 Tbls Garlic Powder Mix all ingredients thoroughly. Roll into balls and fry in skilled until brown. Put them in your favorite spegetti sauce. Let Simmer for 2-3 hours.

VARIATION:

MAKE MEAT BALL MIXTURE AND SET ASIDE

1 lb Monzerella cut into small pieces

1 can Hunts Garlic and Herb Spegetti Sauce

1 can Progresso Italian Bread Crumbs

Roll meat balls around piece of cheese, roll in spegetti sauce then into bread crumbs.  put on cookie sheet and bake at 350 degrees about 30 minutes or until done.  Serve on sub buns with extra sauce, top with shredded monzerella cheese and bake until cheese is melted.

 

HAM LOAF

2 lbs Ground Ham 1 cup Dry Bread Crumbs 1 teas Salt 1/4 teas Pepper 1 Beaten Egg 1 Cup Milk 2 Tbls Crisco 1/3 Cup Brown Sugar 1 Tbls Dry Mustard 1/4 cup Vinegar 1/4 cup Water Combine ham, crumbs, salt, pepper, egg and milk. Mix well. Shape into small loafs. Brown loaves well in fat. Turning with a egg turner. Combine sugar, mustard, and vinegar. Spread over loaves. Put in baking dish with lid. Bake at 325 degrees for 1 hour or until done through.

HUNGARIAN GOULASH

2 lbs Beef Cubes 2 med Chopped Onions 3/4 cup Ketchup 1/4 cup Crisco 1 Tbls Brown Sugar 1 Tbls Worchestershire Sauce 2 teas Paprika 1/2 teas Dry Mustard 1 1/2 cup Water 2 Tbls Flour 8 oz Noodles Cook noodles in water and drain. Brown beef in crisco. Add onions and cook until tender. Mix Ketchup and seasonings, add to skillet, stir and mix well. Add water. Cover and simmer 2 1/2 hours. Blend flour and 1/4 cup cold water. Stir into meat. Boil 1 minute. Serve over cooked noodles.

SALMON PARTY LOG

1 lb Salmon 1 oz pkg Cream Cheese 1 Tbls. Lemon Juice 2 Tbls Grated Onion 1 teas. Prepared Horseradish 1/4 teas Salt 1/4 teas. Liquid Smoke 1/2 Cup Chopped Pecans 3 Tbls parsley flakes Drain and flake salmon. Remove skin and bones. Combine salmon and cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix thoroughly. Chill over night. Combine pecans and parsley. Shape salmon mixture into a 8x2 inch log. Roll in nut mixture. Chill another 4 hours. Serve on crackers.

 

A Simply Perfect Roast Turkey

Yields: 24 servings "Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing."

INGREDIENTS:

1 (18 pound) whole turkey 1/2 cup unsalted butter, softened salt and freshly ground black pepper to taste 1 1/2 quarts turkey stock 8 cups prepared stuffing

DIRECTIONS:

1.Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.2.Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.3.Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.4.Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

 

SLOPPY JOES (good on hot dogs too)

10 lb ground beef

64 oz Ketchup

2 large chopped onion

3 TBLS pepper

4 TBLS Chili Powder

1/2 teas Salt

3 teas garlic powder

1/2 teas onion powder

2 TBLS hot sauce

1/4 c chopped Green Pepper (optional)

 

Brown hamburger, stir in remaining ingredients and let simmer 1 hour.  Serve on buns with cole slaw or on top of hots dogs