Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup/opt/scribd/conversion/tmp/scratch2635/37481511.docParchment Paper: can use plain white paper that has both sides covered with cooking oil (it works).Sauce – mix early in the day or the night before:2medium onion, chopped,sautéed3 Tbsbutter ¼ c vinegar ¼ csugar (I would usemolasses)2 ccatsup2 TbsWorcestershire sauce2 tspdry or prepared mustard1 ccelery, finely cut1 cwater Preheat oven to 400 degrees. Sprinkle ribs withsalt and pepper; brown in foil-lined pans, meatyside up. Remove from oven. When cool enoughto handle, cut in serving size pieces. Dip each piece in sauce, stand in foil-lined pan (removeexcess fat if using pan in which browned), cover with foil; bake at 325 degrees for 2 – 2½ hours.
(Brook Lodge)2 Tbsshortening (I woulduse oil)1garlic clove, sliced2#boneless beef 1 conion, coarselychopped¼ clemon juice1½ tspsaltdashpepper ¼ cwater 1small bay leaf ¾ capricot preserves1 tsp curry powder 2 oranges, peeled, cut intochunks2bananas, cut in thick slices¼ calmonds, slivered2 Tbs butter 1½ c*packaged pre-cookedrice1½ cwater Heat shortening in large fry pan with close fittingcover; add garlic and brown; remove garlic. Cut beef into 1½ inch cubes; add to hot fat and brown. Addonion, lemon juice, water, 1 tsp salt, pepper and bay;cover and simmer 2 hours or until tender. Add ½ c preserves and curry powder; cook, uncovered untilsauce thickens; remove bay leaf, then add oranges and bananas; keep warm. Brown almonds lightly in butter;add rice*, water, ½ tsp salt, and remaining preserves.Bring to boiling, cover and let stand for time listed onrice package. To serve, spoon beef mixture onto rice.Per recipe, if you prefer, prepare long-grain rice and add almonds, preserves and butter to it before serving.
; the meat dish is very good but I haven’t found a desire to make gnocchi)¼ cbutter ¼ csalad oil1¼ #small white onions4 #chuck roast, cut in 2” cubes¼ cflour 1 tspmeat extract paste1 Ttomato paste3 cburgundy¼ tsppepper 2bay leaves½ tspdried thyme½ tspdried marjoram4parsley sprigs¾ # mushrooms
8½ oz(1 pkg) cream-puff mix1 cboiling water 4eggs¼ cgrated Parmesan cheese1 tspdry mustard1 tspsalt¼ cbutter or margarine, meltedPreheat oven to 325 degrees.In 4-qt Dutch oven, heat butter and oil; sauté onions 5 minutes, remove and setaside. Add beef to fat, 1/3 at a time, and brown well on all sides; remove and setaside. Remove pan from heat and discard all but 1 Tbs of fat. Stir in the flour,meat extract paste, and tomato paste until smooth (all flour is absorbed).Gradually add burgundy, with stirring, and cook until thickened. Add beef, pepper, bay leaves, thyme, marjoram, parsley, and mushrooms; stir until wellmixed. Bake, covered, 1½ hours.Add onions; bake 1 hour longer, or until meat is tender.Serve with gnocchi, noodles, rice or whatever.Gnocchi (I was never inclined to make this)Prepare cream-puff mix following package directions, using boiling water andeggs; stir in cheese and mustard. Turn into a large pastry bag. Using a large, plaintip. Fill a 2-qt saucepan with water; add salt, bring to a boil, then reduce heat tovery low. Pipe cream-puff mixture in a stream into hot water, cutting into 1-incelengths as it drops into water. Gnocchi will rise to top when cooked. Drain wellon paper towels. Just before serving, arrange in shallow baking dish. Pour butter over top; run under broiler about 3 minutes or until golden.July 8, 2010Page 2 of 98