Recipes Galore

Beef - # 02


Cow


*     Italian Rice     *


Ingredients:
  • 3/4 Cup Uncooked Rice
  • 2 Tablespoons Bacon Fat
  • 3/4 Lb. Ground Beef Chuck
  • 1 Medium Onion, Chopped
  • 1/2 Green Pepper, Chopped
  • 1/3 Cup Chopped Celery
  • 1 ( No. 1 ) Can Tomatoes ( 2 cups )
  • 1/2 Cup Water
  • 1 1/2 Teaspoons Salt
  • Dash Black Pepper
  • 2 Teaspoons Sugar


Method:
  • Wash rice or do not wash according to directions on package.

  • Heat fat in a 10 inch heavy skillet;
    add rice, ground beef and onion and cook with frequent stirring
    until meat and rice are brown and onion is soft.

  • Add green pepper and celery and cook slowly 5 minutes,
    stirring frequently.

  • Then add remaining ingredients,
    cover and simmer gently for 30 minutes longer or until rice
    is perfectly tender.

  • Stir occasionally.

  • Makes 5 Servings.



*   Italian Spaguetti With Meat Sauce   *


Ingredients:
  • 1 1/2 Tablespoons Butter
  • 1 Medium Onion Or
        1 Clove Garlic, Chopped Fine
  • 1 Lb. Hamburger
  • 1 1/4 Teaspoons Salt
  • 1 ( No. 2 1/2 ) Can Tomatoes
  • 1 Cup Water
  • 1/3 Cup Tomato Paste Or
           Ketchup
  • 3/4 Pound Spaguetti
  • 1/4 Lb. Parmesan Cheese, Grated


Method:
  • Heat butter in heavy skillet or Dutch oven;
    add onion or garlic and brown lightly.

  • Add hamburger, and stir constantly to keep well separated while
    browning lightly.

  • Then add salt, and tomatoes which have been rubbed through a
    sieve and water.

  • Cover and simmer 30 to 40 minutes.

  • About 5 minutes before serving add tomato paste and stir until
    well blended.

  • Meanwhile cook spaguetti in 4 quarts boiling salted water
    ( 4 teaspoons salt ), dipping ends into boiling water and slowly
    pushing rest in as ends become softened.

  • Cook until tender, about 20 minutes;
    drain, rince with hot water and again drain.

  • Heap onto hot platter, pour hot meat sauce over spaguetti,
    and sprinkle grated cheese on top.

  • Yield: About 5 Servings.



*     Meat Loaf     *


Ingredients:
  • 1 1/2 Lbs. Ground Chuck
  • 1 Egg, Beaten
  • 1 Cup Milk
  • 1 Cup Coarse Soft Bread Crumbs
  • 1 1/4 Teaspoons Salt
  • 1/8 Teaspoon Black Pepper


Method:
  • Combine all ingredients thoroughly and pack firmly into a
    bread loaf pan.

  • Turn out onto a greased shallow baking pan.

  • Bake in moderate oven ( 350 ° F ) about 1 hour or
    until done.

  • Serve hot with Tomato Sauce and a Parsley Garnish.

  • The meat loaf mixture may be baked in custard cups for
    individual loaves, in which the baking time should be
    reduced to 30 to 35 minutes.

  • Yield: 5 Servings.



*   Stuffed Cabbage Rolls   *


Ingredients:
  • 1 Small Head Of Cabbage
  • 1 Lb. Ground Beef
  • 2 Teaspoons Chopped Onion
  • 1 Egg, Beaten
  • 1/2 Cup Milk
  • 1 Teaspoon Salt


Method:
  • Trim off soiled leaves of cabbage and remove core.

  • Cover with boiling water and let stand 5 minutes or
    until cabbage leaves are limp.

  • Separate leaves carefully reserving five of the largest leaves
    for the rolls.

  • Combine meat thoroughly with onion, egg, milk and salt.

  • Place 1/5 of the meat mixture on each leaf and fold up envelope
    fashion.

  • Fasten with tooth pick.

  • Lay flap down, in Dutch Oven or Saucepan.

  • Add 1/2 Cup Water, and Cover Rolls with rest of Cabbage Leaves.

  • Simmer, covered, for 1 hour.

  • Serve with Tomato Sauce.

  • Yield: 5 Servings.



*   Baked Potatoes In Blankets   *


Ingredients:
  • 1 Lb. Round Steak, Cut Thin
  • 5 Medium Baking Potatoes ( About 2 Pounds )
  • 1/3 Cup Flour
  • 1 Teaspoon Salt
  • 1 Tablespoon Fat


Method:
  • Pound the round steak with edge of heavy saucer or meat pounder
    and cut into pieces the proper size to wrap around the potatoes.

  • Rub a small amount of salt on the pared raw potatoes and
    wrap the pieces of steak around them,
    fastening them with toothpicks.

  • Roll in the flour mixed with the salt and brown in hot fat.

  • Place in a greased covered casserole, cover and bake in a
    moderately slow oven ( 325 ° F ) for 1 hour and 20 minutes
    or until potatoes are done.

  • From time to time during the baking, pour a small amount of hot water
    to prevent drying of the steak.

  • If desired, ketchup may be put over the meat a few minutes before serving,
    and if any liquid remains in the bottom of the casserole it may be served
    as gravy.

  • Yield: 5 Servings.

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