½ cup water
2 tbsp sweet pickle juice
1 cup soft bread crums1 lb ground beef
1/3 cup coffee mate
1 tsp salt
1/8 tsp pwpper
1 egg
¼ tsp basil
¼ cup chopped celery
¼ cup chopped onion
¼ cup parsley
¼ cup sweet pickles, chopped
¼ cup ketchup
½ tbsp oreagano
Category: Meat Dishes (Page 1 of 2)
2 lbs ground beef
½ cup crushed crackers
½ tsp garlic powder
1 tsp red pepper
1 tsp chili powder
1 tsp cayenne powder
½ tsp onion powder
1 tsp oreagano
Mix & form into a log. Bake 30 Min @ 350. Slice & fry to serve.
Sauce:
1 can evaporated milk (Perfection brand thickens the best)
¾ cup sugar. Shake well & then add:
¼ cup vinegar. Mix well. Chill.
4 lb chuck roast
1 large onion
1 clove garlic
1 can tomatoes
¼ cup brown sugar
2 tsp salt
1 tsp Italian Seasoning
¼ tsp pepper
3 tbsp vinegar
1 tbsp prepared mustard
1 tbsp Worcestershire Sauce
3 tbsp flour (to thicken gravy)
Brown meat in large pot. Remove from pan & add other ingredients. Return roast to pot. Simmer 3 hours. Use flour to thicken gravy.
1 medium onion slice thin
4 scallions, cut lengthwise
4 large mushrooms sliced
½ lb lean beef steak, sliced thin (try pork)
¼ lb fresh spinach
2 stalks celery sliced thin
4 tbsp soya sauce
2 tbsp sugar
10 oz can beef consume.
In 3 tbsp hot oil, add onions, mushrooms & then beef. Cook 2 min. Add spinach, celery, scallions & soya sauce. Sprinkle with sugar. Add consume & mix. Cook to min more. Serve immediately. Good with rice.
Sauce, bring to boil:
¼ cup soya sauce
½ cup water
2 tbsp orange juice
½ tsp salt
3 lbs chicken legs or breasts
2 tbsp oil
1 ½ cup celery sliced diagonally
8 small onions thinly sliced
8 green onions cut into 1” pieces
3 cups sliced mushrooms.
Bone & remove skin from chicken. Boil. Cut in small pieces. OR – Sautee bite sized chicken pieces in oil for 1-2 min. Add celery & cook 1 min. Add remaining vegetables & sauce. Cook until vegetables are just done. Serve with rice.
6 pork chops (¾” thick)
Paprika, salt & pepper
2 tbsp shortening
½ cup chopped celery
½ envelope (¼ cup) dry onion soup mix
2 tbsp flour
1 tbsp parsley flakes
2/3 cup evaporated milk
1 can chopped mushrooms (drained)
Season pork chops with seasonings. Brown chops slowly on both sides in hot shortening. Drain off excess fat. Add 1 cup water, celery & soup mix. Cover & cook over low heat 40-45 min., or until chops are tender. Remove from pan. Combine foulr, parsley & ¼ cup cold water. Blend into pan juices. Add evaporated milk & mushrooms. Cook & stir over low heat till thickened. Spoon a little gravey over chops.
6 pork chops – ½” thick
Sautee:
2 strips bacon
½ onion, chopped
1 stalk celery, sliced fine
1 clove garlic, chopped
1 ½ tbsp butter
Add:
3/8 cup bread crumbs
3/8 cup cooked rice
2 tbsp applesauce
1 egg, slightly beaten
¼ tsp sage
Salt & pepper.
Brown chops & spread with stuffing. Bake 45 min @ 350.
Crush 15 crackers. Season. Rinse pork chops in cool water & press both sides of chops in crackers. Place on baking sheet. Bake 1 hour @ 350, turning often. If chops brown too quickly, reduce heat to 300.
One hole raw chicken
One pop can ½ full of pop (7up) or water – punch extra holes in can
Rub:
¼ cup brown sugar
¼ cup coarse salt
¼ cup paprika or taco seasoning mix
2 tbsp fresh ground pepper
Mix well.
Coat inside cavity of chicken, inside of neck cavity & outside of skin. Put 1 – 2 tsp of mix in can.
Place chicken on top of can (can in cavity opening) and sit in a drip pan. Pull legs forward to form a tripod.
Bake for 1 ½ – 2 hours @ 350.
4 lbs wings or drum sticks
½ cup brown sugar
2 tsp flour
2 tsp chicken bouillon powder
¼ tsp garlic powder
½ cup water
½ cup vinegar
¼ cup ketchup
2 tbsp soya sauce
Fry chicken pieces until brown. Mix remaining ingredients together & pour over chicken. Reduce heat to simmer. Cook until tender. Can also be done in oven instead of frying pan.