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4 Bean Casserole

Recipe By : Janis Alling (Durrell), Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Hamburger
1 Pound Bacon
4 Cans Beans
1/2 Cup Catsup
1 Tablespoon Mustard
2 Tablespoons Worcestershire Sauce
Salt -- to taste
Pepper -- to taste
3 Tablespoons Vinegar
1/2 Cup Brown Sugar
Onion

Place all ingredients in a casserole dish and bake.

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4 Meals in 1

Recipe By : Margie Russell, Flordia


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spaghetti sauce
ground beef
pot roast
1 can chile beans

Make a double recipe of spaghetti sauce with ground beef.

1. Add a large pre-browned pot roast to the cooking sauce. When roast is
done, wrap in foil and freeze.

2. remove a portion of meat sauce and add a can of chili beans. Freeze
for chili.

3. Remove another portion of sauce and freeze for sloppy joes.


4. The balance of the sauce have with spaghetti.

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NOTES : 4. Spaghetti Sauce

Augusta's Meat Balls & Gravy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
salt and pepper
1/2 cup all-purpose flour
1 onion -- chopped

Mix real good and make into meat balls. brown in shortening on all sides.
put in baking dish and pour gray over meat balls.
Bake at 350 degrees for 1 hour.
Use shortening left in pan from meat balls. Put 3 to 4 tablespoons al
purpose flour. Brown, add water and 3 beef cubes. stir real good. cook a
few minutes be sure gravy is smooth pour over meat balls and bake for 1
hours at 350 degrees.

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NOTES : We like this very much.

Bacon-Wrapped Meatballs

Recipe By : Southern Living, April 1979


Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground beef
1/4 cup cold water
2 teaspoons minced onions
1/2 teaspoon salt
1/4 teaspoon seasoned pepper
4 slices bacon -- cut in half
crosswise

Combine first 5 ingredients, mixing well; shape into 8 meatballs. Roll


bacon pieces around meatballs, and secure with toothpicks. Saute over
medium heat until bacon is crisp and brown; drain off fat. If meatballs
are not done, cover and simmer an additional 5 to 7 minutes.

Source: Mrs. Marian Jenkins, Savannah, Georgia; Souther Living Magazine,


April 1979.

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Bacon-Wrapped Steak Burgers

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 8 Ounces ground steak burgers
4 Stripes bacon
5 Large mushrooms -- sliced
3 Tablespoons butter -- melted
1 Package brown gravy mix
1 Teaspoon Worcestershire sauce
2 Teaspoons browning sauce

Wrap bacon around burgers; secure with toothpicks.

Broil 4 - 5 minutes on each side or until bacon is completely cooked.

Saute mushrooms in butter, prepare gravy according to directions on the


package.

Add Worcestershire sauce and browning sauce to gravy mix.

When burgers are done, pour gravy over and serve.

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Beef Brisket and Sauerkraut

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds brisket
Hot water
1 tablespoon salt
1 quart sauerkraut
1/4 teaspoon pepper
1 cup vinegar -- mild
3 tablespoons brown sugar
1 medium potato -- grated
1 teaspoon caraway seed

Cover brisket with water; season. Simmer for 1 hour to 1 1/2 hours. Add
sauerkraut, vinegar and brown sugar. Cook 1 hour longer. Add potato and
caraway seed. Cook 10 minutes longer.
Yield 6 to 8 servings.
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Beef Burgundy

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Pound Fresh Mushrooms -- sliced
6 Small Pearl Onions -- cut in quarters
3 Tablespoons Butter
1/4 Pound Bacon -- diced
1 Pound Top Sirloin Steaks -- cut in 1-inch cubes
1 Tablespoon Flour
1/2 Cup Burgundy -- wine
3/4 Cup Beef Broth
1 Bay Leaf
2 Cloves Garlic -- minced
1/2 Teaspoon Ground Thyme
1 1/2 Cups Carrots -- diagonally sliced
Salt And Pepper -- to taste
Noodles -- hot, buttered
1 1/2 Teaspoons Chopped Parsley

In large skillet, saute mushrooms and onions in hot butter until golden
brown. Remove from skillet and set aside.

Add bacon to skillet and fry until crisp; remove with a slotted spoon and
reserve.

Add top sirloin steak to skillet and fry in bacon fat, stirring
frequently, until well browned.

Return mushroom and onion mixture to skillet and add flour; toss until
flour disappears.

Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30
minutes, stirring frequently.

Add carrots and cooked bacon, and cook covered, for 15 minutes longer.

Season with salt and pepper.

Before serving remove bay leaf. Serve over hot buttered noodles.

Sprinkle with parsley.


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Beef Cutlets

Recipe By : Cookbook USA


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Beef Cutlets -- thinly sliced
4 Eggs
1 Tablespoon Water
3 Cups Italian Bread Crumbs -- more in needed
Olive Oil -- for frying

Beat eggs and water together. Dip beef into egg mixture, one at a time,
then into bread crumbs, coating well. Heat a large frying pan. Add
enough olive oil to about 1/4 inch deep. Fry cutlets until well browned
on both sides. Drain on paper towels. Add more oil when frying if
necessary.

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NOTES : Possum Kingdom Lake Cookbook

Beef Roulades (German)


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds round steaks -- 1/4 inch thick
salt and pepper -- to taste
2 teaspoons mustard -- hot or mild
1 onion -- chopped
6 slices bacon -- halved cross wise
2 large dill pickles -- cut in strips
1/4 cup salad oil
1 can beef broth -- undiluted
flour

Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal
pieces. Flatten steak to about 1/8 inch thickness.

Sprinkle lightly with salt and pepper. Spread each steak with 1/4
teaspoon mustard. Sprinkle onions on top. Place bacon and a pickle strip
on narrow end of each piece. Roll up and tie, sprinkle with flour.

Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot
oil, brown roulades on all sides, about 15 to 20 minutes. Add broth,
bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours until
tender.

Put Roulades to heated platter. Remove string.

Make gravy from remaining broth, pour over meat.

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Serving Ideas : Butter noodles and red cabbage.

Beef Stew

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Corn Oil
2 Pounds Beef Stew Meat
1 Cube Beef Bouillon
2 Teaspoons Salt
1 Bay Leaf
1/4 Teaspoon Dried Thyme -- crushed
4 1/2 Cups Water
6 Carrots -- cut in 3" strips
12 Small White Onions
1/4 Cup Cornstarch

In skillet heat corn oil over medium heat.

Add beef; brown on all sides.

Add next 4 ingredients and 4 cups of the water. Cover; bring to boil.
Reduce heat; simmer 1 1/2 hours.

Add carrots and onions.

Simmer 1/2 hour or until tender.

Mix corn starch and 1/2 cup water.

Stir into beef mixture.

Bring to boil, stirring constantly; boil 1 minute.

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Beef Stew 57

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Beef Stew Meat
1 Teaspoon Salt
1/2 Teaspoon Sugar
1 Dash Pepper
2 Tablespoons Shortening
2 Cups Water
2 Beef Bouillon Cubes
3 Tablespoons Heinz 57 Sauce
2 Onions -- cut in quarters
2 Potatoes -- cubed
3 Carrots -- sliced
1/2 Cup Celery -- sliced
Sprinkle beef with salt, sugar and pepper; brown well in shortening.

Add water, bouillon cubes. Cover; simmer for 1 hour or until meat is
almost tender.

Stir in Heinz 57 sauce, onions, potatoes, carrots and celery. Cover and
simmer 1 hour or until vegetables are tender.

Thicken with flour/water mixture.

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Beef Strips And Carrots

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots
2/3 cup carbonated soda water
1 cup white wine
1 teaspoon salt
1/4 teaspoon sugar
1 pound sirloin steak
2 tablespoons vegetable oil
2 onions; small, diced
1/4 teaspoon white pepper
1/2 cup heavy cream
1 tablespoon parsley; chopped

Peel carrots and cut into thin slices (crosswise at a slant). Place in a
saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and
simmer for 25 minutes or until tender. Meanwhile cut the meat into very
thin slices. Heat the vegetable oil and saute the onions about 5 minutes.
Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2
t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix
carefully. Stir in the cream. Heat through but DO NOT boil. Correct
seasonings if necessary. Sprinkle with chopped parsley and serve.
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Beef Stroganoff

Recipe By : Cookbook USA


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Veal Cutlet -- or
Steaks -- cut in thin strips
1/4 Cup Flour
1 Dash Pepper
1/4 Cup Butter
1 Can Mushrooms
1/2 Cup Onions
1 Small Garlic Clove -- minced
1 Can Beef Broth
1 Cup Sour Cream

Brown meat in butter. Add mushrooms (sliced and drained), onion, garlic
and brown lightly. Stir in 1 can broth (or consomme). Cover and cook 1
hour until meat is tender. Stir now and then stir in 1 cup sour cream.
Serve over the thin noodles.

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NOTES : Possum Kingdom Lake Cookbook

Beef Stroganoff 1
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Butter
1/4 Cup Flour
1 Pound Tenderloin, Beef -- cut in pieces
1/2 Cup Onions -- diced
1 Clove Garlic -- minced
8 Ounces Fresh Mushrooms -- sliced
1 Can Beef Consomme
1/4 Cup Dry Sherry
1 Cup Sour Cream
Paprika

Melt butter over medium high heat in a deep saute pan.

Place flour in a plastic bag. Add tips to flour. Close bag and shake.

Saute onions and garlic in butter for a few minutes.

Add tips and mushrooms to pan and brown lightly.

Stir in consomme and cook over low heat for about 20 minutes.

Add sherry and cream and cook an additional 5 minutes.

Sprinkle paprika over Stroganoff, stir and serve over noodles.

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Beef Stroganoff 2

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Beef Tenderloin -- or
Sirloin Steak
1/4 Cup Butter
1 Can Sliced Mushrooms -- drained
2 Cans Beef Broth
1/3 Cup Minced Onions
1/4 Cup Catsup
1 1/2 Teaspoons Garlic Salt
1/3 Cup Flour
2 Cups Sour Cream
10 Ounces Noodles -- uncooked
3 Tablespoons Butter

Cut meat across the grain into 3/4" slices, then into strips 3x1/4 inch.

Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter
about 5 minutes; remove mushrooms.

In same skillet, brown meat.

Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup
and garlic salt. Cover and simmer 15 minutes.

Blend reserved broth and the flour; stir into meat. Add mushrooms; heat
to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour
cream; heat through.

Cook noodles as directed on package; drain. Toss with 3 Tbsp. butter.


Serve with stroganoff.

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Beef With Chinese Pea Pods

Recipe By : Mike Price


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound flank steaks -- cut in 3" thin strip
3 tablespoons corn oil
3 tablespoons soy sauce
2 teaspoons cornstarch
1 1/2 teaspoons sugar
1 clove garlic
4 slices fresh ginger

Marinate sliced steak in 1 teaspoon cornstarch, 1 tablespoon oil, 1


tablespoon soy sauce, 1/2 teaspoon sugar and 4 slices fresh ginger for 30
minutes.
Make a paste with 1 teaspoon corn starch, 2 tablespoons soy sauce, 1
teaspoon sugar and 1/2 cup water.
Over high flame brown garlic in 2 tablespoons oil, discard garlic. Add
beef and fry for a few minutes. add green pepper, celery, green onion,
water chestnuts and sliced bamboo and fry a few more minutes, than add pea
pods and cook 1 minute, then add paste mixture, drain and serve.

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Serving Ideas : Serve with rice.

Beefy Mexican Soup

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Ground Beef
1 Medium Onion -- chopped
1/4 Cup Green Peppers -- chopped
1 Package Hamburger Helper For Chili Tomato -- mix
5 Cups Water
1 Teaspoon Chili Powder
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Salt
1 Can Whole Kernel Corn
1 Can Whole Tomatoes
2 Tablespoons Sliced Black Olives

Cook and stir ground beef, onion, and green pepper in Dutch oven until
beef is brown; drain.

Stir in Sauce Mix, water, chili powder, garlic salt, salt and tomatoes
(with liquid); break up tomatoes with fork.

Heat to boiling, stirrings constantly; reduce heat. Cover and simmer,


stirring occasionally, 10 minutes.

Stir in Macaroni, corn (with liquid) and olives.

Cover and cook 10 minutes longer.

Garnish with corn chips if desired.

Makes about 9 cups.


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Beer Marinade For Beef

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups beer (12 oz or 10 oz cans)
2 teaspoons salt
1/2 cup olive oil
1 teaspoon ground cayenne pepper
1 tablespoon wine vinegar
1 tablespoon prepared horseradish
1 teaspoon onion powder
2 tablespoons lemon juice
1 teaspoon garlic powder

Mix all ingredients together and use as a marinade. Then use as a basting
sauce for the meat while it cooks.

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Biscuit Topped Stroganoff

Recipe By : Barbara Price


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
1 onion -- chopped
1/2 green pepper -- chopped
1 teaspoon salt
1 can mushroom soup
2 tablespoons pimiento -- chopped
1 pint sour cream
2 cans biscuits -- refrigerated

Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer
uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove
from heat and pour into 1 1/2 quart baking dish. Top with Biscuits.

Bake 20 to 25 minutes at 375 degrees or until biscuits are done.

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NOTES : Adapated from an old family recipe from 1949.

Biscuit-Topped Burgers

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Ground Beef
1/2 Cup Dry Bread Crumbs
1/4 Cup Chopped Onions
1/2 Cup Milk
1 Tablespoon Worcestershire Sauce
1 Egg
1 1/4 Teaspoons Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Ground Sage
1/4 Teaspoon Celery Salt
1/4 Teaspoon Garlic Powder
1/2 Cup Barbecue Sauce
Biscuits -- rolled

Heat oven to 350 degrees.


Mix ground beef, bread crumbs, onion, milk, the Worcestershire sauce, egg
and seasoning.

Shape into eight 3" patties; place in ungreased oblong pan, 13x9x2 inches.

Bake until done, 20 to 25 minutes; drain.

Top each patty with 1 Tbsp. barbecue sauce.

Increase oven temperature too 450 degrees.

Prepare Rolled Biscuits as directed on package of Bisquick baking ix


except - roll dough 3/8 inch thick.

Cut into 8 biscuits with 3" biscuit cutter dipped in baking mix.

Place 1 biscuit over each patty. Bake until biscuits are golden brown, 8
to 10 minutes.

Serves with additional barbecue sauce if desired.

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Boiled Corned Beef Dinner

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 Pounds Corned Beef Brisket
2 Cups Carrots -- cut in 1-inch pieces
1 Cup Celery -- cut 1/2 inch pieces
1 Cup Onions -- thinly sliced
1 Cup Barley -- regular
1 Bay Leaf
1/2 Teaspoon Garlic Powder

Place corned beef brisket in large Dutch oven or saucepot. Add enough
water to cover meat. Cover; bring to a boil. Reduce heat. Simmer,
covered, about 2 hours. Skim fat from liquid in Dutch oven.

Add vegetables, barley and seasoning. Cover, bring to a boil. Reduce


heat. Simmer 1 hour or until meat and barley are tender.
Remove meat to serving platter.

Drain vegetable-barley mixture; serve with corned beef brisket.

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Brisket 1

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Salt
1 Tablespoon Pepper
1 Tablespoon Onion Salt
1 Tablespoon Garlic Salt
1 Beef Brisket
2 Tablespoons Celery Seeds
2 Tablespoons Liquid Barbecue Smoke.
2 Tablespoons Worcestershire Sauce
1 Jar Woodie's Cooking Sauce Concentrate

Mix all seasoning except Woodie's cooking sauce and rub well over meat.

Wrap tightly in thick foil and refrigerate for 24 hours.

Bake on a cookie sheet for 3 hours at 300 degrees.

Open foil and brush on 1/2 jar of the Woodie's sauce. Rewrap and cook for
1 more hour.

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Brisket 2

Recipe By : Reberta Webb, Possum Kingdom Lake Cookbook


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 Pounds Beef Brisket
Garlic Salt
Onion Salt
Celery Salt
1/2 Bottle Liquid Barbecue Smoke.
1/2 Bottle Worcestershire Sauce
Salt And Pepper

Line baking pan with enough foil to cover and seal brisket.

Put fat side down and sprinkle generously with garlic, onion, and celery
salts.

Add liquid smoke, cover with foil and refrigerate overnight.

Next morning add Worcestershire sauce, salt and pepper.

Bake in foil at 275 degrees for 5 to 6 hours.

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Brisket of Beef With Sauerkraut

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds brisket
water
1 onion
salt -- to taste
2 pounds sauerkraut
1 potato
1 apple -- sliced
1 tablespoon caraway seed

Wipe meat, place in large pan add cold water to cover, bring to a boil and
skim off fat.
Add onion and seasonings and continue to simmer until meat is tender.
About 2 hours.
Transfer the meat and 1/4 of the liquid to another pan.
(The remaining liquid make a strong broth to garish with noodles and serve
as soup.)
To the meat add the sauerkraut, potato, and apple. Sprinkle with caraway
seeds and simmer all together for 15 minutes.

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Bull's-Eye Bbq Chili Sandwich

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Ground Beef
1 Bottle Barbecue Sauce -- Bull's Eye
1 Can Tomato Sauce
1 Cup Water
Salt -- to taste
Cayenne Pepper -- to taste
1 Package Chili Mix -- 4 oz.
Hamburger Buns

Brown beef in large skillet or Dutch oven; drain.

Stir in barbecue sauce, tomato sauce and water.

Add Large Spice Packet; season with salt and cayenne pepper to taste.

Cover; simmer 30 minutes or until desired thickness, stirring


occasionally.

For thicker meat mixture, stir in Masa Flour Packet mixed with 1/3 cup
water during last 15 minutes of cooking.

Fill buns with meat mixture.

VARIATIONS:

Substitute coarsely chopped cooked turkey, chicken or roast beef for


ground beef.
Substitute ground turkey or fresh ground pork for ground beef.

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NOTES : Carrol Shelby's Original Texas Brand Chili Mix

Burgers Deluxe

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Butter
1 1/2 Cups Fresh Mushrooms -- sliced
1/2 Cup Beef Broth -- clear
1/2 Teaspoon Tarragon
1 Can Tomatoes -- with juice
2 Tablespoons Butter
2 Teaspoons Teriyaki Sauce
2 Ground Steak Burgers

Melt 2 Tbsp. butter in a skillet; saute mushrooms for 3 to 4 minutes. Add


broth, tarragon, and chopped tomatoes plus the juice. Simmer.

In another skillet, melt 2 Tbsp. butter; add teriyaki sauce. Fry burgers
to desired doneness.

Pour tomato mixture over burgers for a quick and easy entree.
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Carne Guisada Con Papas (Meat & Potatoes)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds round steak -- 1/2" thick
2 pounds potatoes
8 ounces tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cumin
1 large clove garlic -- smashed
water

Cut round steak into cubes and brown in shortening in heavy skillet or
Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes).
Once meat is slight browned add potatoes and continue to brown. (Don't
worry if it sticks to the bottom of the skillet. Add tomato sauce, salt,
pepper, cumin powder and garlic. Add Approximately ONE cup of water and
simmer until meat and potatoes are tender. Potatoes will thicken sauce.

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Casseroles

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons margarine
2 tablespoons corn starch
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 cups cooked cubed meat or fish
1/4 cup seasoned bread crumbs
1 tablespoon melted margarine

In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn
starch, salt and pepper until smooth.

Remove from heat. Gradually stir in milk until smooth.

Bring to boil over medium heat, stirring constantly, and boil 1 minute.

Mix in meat or fish.

Turn into 1 1/2 qt. casserole.

Mix seasoned bread with melted margarine.

Sprinkle on top of casserole.

Bake in 375 degree oven 25 minutes or until heated.

Busted by Barb at <abprice@wf.net>

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Cedric's Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
2 tablespoons butter
1/2 pound ground beef
3/4 teaspoon salt
1/8 teaspoon pepper
6 cups cabbage -- coarsely shredded
10 1/2 ounces tomato soup, condensed

Add onion and butter together and heat though out but not browning.
Spread in 2 quart baking dish. Add 3 cups shredded cabbage, cover with
meat mixture. Top with 3 more cups of shredded cabbage. Pour over the top
the tomato soup. Bake 1 hour and serve.
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Chicken Fried Steak

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak -- 3/4 inch thick
salt and pepper
flour
4 tablespoons fat
water

Rub steak liberally with salt and pepper. Pound as much flour into it as
possible. Brown slowly on both sides in hot cooking fat. Add a
tablespoon or two of water. Cover and steam or simmer a few minutes to
make fork tender.

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Chili

Recipe By : Susan McKinnon


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter -- or salad oil
1 large onion -- chopped
1/2 cup chopped celery
1 green pepper -- chopped
1 pound ground beef -- or more to taste
6 ounces tomato paste
1 large canned tomatoes
1 small canned tomatoes
1 teaspoon salt
2 teaspoons sugar
3 whole cloves
4 tablespoons chili powder
1 can kidney beans -- or 2 cans

Combine butter in skillet or sauce pan. Add the onion, celery, green
peppers and ground beef, saute until meat is brown but not crusty, drain.
Stir frequently separating meat with a fork. Add the tomatoes, tomato
paste, salt, sugar, cloves and chili powder, blend well. Cover. Over
high heat until the mixture steams, then reduce heat to simmer and cook 45
minutes.
Remove cloves, add kidney beans and simmer 15 minutes longer.

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NOTES : Very good.

Chili Casserole With Cornmeal Topping

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 small onion -- chopped
1 clove garlic -- chopped
1 tablespoon chili powder -- (up to 2)
1 tablespoon Bisquick baking mix
3 tablespoons water
1 can tomatoes
1 can whole kernel corn -- drained
1 can chopped pitted ripe olives -- drained
1 1/2 teaspoons salt
3/4 cup Bisquick baking mix
3/4 cup cornmeal
2/3 cup milk
1 egg

Heat oven to 350 degrees. Cook and stir beef, onion and garlic until
brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add
to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour
into ungreased square baking dish, 8x8x2 inches, or 2 quart round
casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over
beef mixture. Bake until golden brown, 50 to 60 minutes.

Busted by Barb

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Chili Rice Pronto

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup thinly sliced onions
3 tablespoons butter
1 1/2 cups instant rice
2 cans chili -- all beef no beans
1 3/4 cups water
1/2 teaspoon salt

Saute onions in a saucepan in butter until tender but not browned. Add
rice and saute until golden brown, stirring frequently. Add chili, water,
and salt. Bring to a boil. Then cover, reduce heat and simmer for about 5
minutes.

Busted by Barb
- - - - - - - - - - - - - - - - - -

Chinese Noodle Crunch

Recipe By : United Supermarkets


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Lean Ground Beef
1 Cup Celery -- chopped
1/2 Cup Chopped Onions
1 Can Cream Of Mushroom Soup
1 Can Cream Of Chicken Soup
1 Can Chow Mein Noodles -- 5 oz.

In large skillet, brown beef; drain well. Stir in celery, onions, and
soups.

Spoon into greased 9x13" pyrex baking dish. Sprinkle Chow Mein noodles on
top.

Bake at 350 degrees for 20 minutes.

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NOTES : Possum Kingdom Lake Cookbook

Cold Corned Beef for St. Patrick's Day

Recipe By : The Kitchen Cabinet


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds corned beef brisket -- or bottom round
1 medium onion -- chopped
1/4 teaspoon garlic powder
1/4 teaspoon liquid hot pepper seasoning
1 teaspoon dill weed
3 bay leaves -- dry
2 sticks cinnamon -- 3 inches long
5 cloves
1 orange -- unpeeled,
-- thinly sliced

Place corned beef in a 6 to 8 quart pan; add 2 quarts water. Cover and
bring to a boil over high heat, then reduce heat and simmer for 30
minutes. Taste water; if it's too salty, drain beef, discard water, and
add 2 quarts more water to pan.

Add onion, garlic powder, hot pepper seasoning, dill weed, bay leaves,
cinnamon sticks, cloves and orange slices to pan. Cover and simmer until
meat is tender when pierced (2 1/2 to 3 hours). Remove from heat and let
meat cool slightly in broth, then cover and refrigerate until next day.

To serve, remove meat from broth. Cut across the grain into thin slices.

Preparation and cooking time: about 3 1/2 hours.

- - - - - - - - - - - - - - - - - -

NOTES : Simmer this corned beef ahead, then chill it in the cooking broth
and serve cold for fasndwiches or on a buffet platter.

Corn Beef and Cabbage

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can corned beef brisket, canned
1 onion
1 large can tomatoes
1 water -- tomato can size
1 bay leaf -- or 2
pepper pods
salt and pepper -- to taste
1 dash garlic powder
5 potatoes -- cubed
1 medium cabbage -- cut in wedges
1 tablespoon fat

Fry corned beef in skillet, remove than fry cabbage , remove in and fry
onion a few minutes than add corned beef back in a fry for a few minutes
more.

Put onions and corned beef in a large pot, add tomatoes, water, bay
leaves, a few pepper pods, salt and pepper, and a dash of garlic powder.
Let cook for 30 minutes over medium heat. Add potatoes and cook another
30 minutes. Add cabbage and cook until cabbage is done.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with cornbread.

NOTES : An old family recipe from before WWII.

Corn Beef Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces macaroni
12 ounces corned beef brisket, canned -- cubed
1 can cream of chicken soup
1 cup milk -- optional
1/2 cup chopped onions
1 cup bread crumbs -- buttered, OR
1 cup potato chips -- crushed

Cook macaroni in boiling salted water, drain and rinse. Set aside.

Combine all remaining ingredients except bread crumbs.

Alternate beef mixture with layers of macaroni in greased 2 quart


casserole. Top with buttered bread crumbs or crushed potato chips.

Bake at 350 degrees for 1 hour.

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Corned Beef Hawaiian

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can corned beef -- cut into 6 slices
-- (12 oz.)
1/2 cup packed brown sugar
1/4 cup Bisquick baking mix
2 tablespoons soy sauce
1 can pineapple chunks -- drained (reserved
-- syrup) (20 oz.)
8 Green onions -- with tops, cut into
-- 1" pieces
1 Green pepper -- cut into 1" pieces
1 clove garlic -- crushed

Heat oven to 375 degrees.

Overlap corned beef slices lengthwise down center of ungreased


rectangular baking dish, 10x6x1 1/2 inches.

Mix brown sugar, baking mix and soy sauce in 2 quart saucepan until
smooth.

Gradually stir in pineapple syrup, onions, green pepper and garlic. Heat
to boiling over medium heat, stirring constantly; boil and stir 1 minutes.

Stir in pineapple.
Spoon over and around corned beef.

Cover and bake until corned beef is hot, 25 to 30 minutes.

Serve with hot cooked rice.

Makes 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Corned Beef Roll

Recipe By : Elanor Boyle


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Biscuit foundation:
2 cups flour
3/4 teaspoon salt
3 teaspoons baking powder
2 tablespoons shortening -- to 4 tablespoons
2/3 cup milk -- to 3/4 cup
***
2 cups cooked corned beef brisket -- shredded

Biscuit: Sift flour, salt and baking powder. Cut or rub in shortening.
Add milk, stirring only enough to make ingredients hold together. Turn
out on lightly floured board. Knead gently for 1/2 minute. Roll or pat
to desired thickness. roll out dough into rectangular sheet 1/4" thick.

Corned Beef: Shred corned beef with fork. spread on biscuit dough. Roll
jelly roll fashion and seal edge. Bake on ungreased baking sheet in 425
degree oven 20-25 minutes. Serve hot with chili.
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Cowboy Steaks With Ranch Beans and Slaw

Recipe By : McCall's, Page 143, Sept. 1997


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Beans
2 slices bacon -- thick-cut, diced
1 large yellow bell pepper -- cut into 1/2" cubes
1 medium red onion -- finely chopped
15 ounces pinto beans -- drained
1/3 cup barbecue sauce
1/4 cup water
Slaw
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon cider vinegar
1 tablespoon poppy seeds
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound coleslaw -- package mix
Steaks
1 tablespoon olive oil
4 beef strip steaks -- boneless
1 tablespoon chili powder

1. Beans: In medium saucepan, cook bacon over medium-high heat 3 to 4


minutes, stirring until brown and crisp. Add half the yellow pepper and
half the red onion; saute 3 minutes, until onion is translucent. Stir in
the beans, barbecue sauce and water; simmer 3 minutes. Remove from heat;
cover, keep warm.

2. Slaw: Meanwhile, in serving bowl, whisk mayonnaise, sour cream,


vinegar, poppy seeds, sugar, salt and pepper. Add coleslaw mix and
remaining yellow pep and red onion; toss.

3. Steaks: In large skillet, heat oil over high heat. Rub steaks all
over with chili powder. When oil is hot, add steaks; cook 2 minutes per
side for medium-rare, 3 minutes per side for medium and 4 - 5 minutes per
side for well-done. Serve with beans and slaw.
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Cubed Steak and Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cube steaks
salt and pepper -- to taste
1 cup rice -- un`
1 can beef broth
1 can consomme
1 cup water

Brown and season steak. Place in casserole dish. Pour rice over steak.
Mix broth, consomme and water. Pour over steak and rice. Cover; cook
about 1 hour at 400 degrees.
Serve Hot.

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NOTES : I use round steak cut in very thin strips.

Easy Tacos

Recipe By : Patricia Lawler, Euless, Texas


Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chuck
3 teaspoons taco Seasoning Blend -- see recipe
1/4 cup water
12 taco shells
Condiments:
onions -- chopped
tomato -- chopped
lettuce -- shredded
cheese -- shredded

Brown ground chuck in a large skillet over medium heat, stirring until it
crumbles; drain. Add Taco Seasoning Blend and 1/4 cup water, stirring
well.
Cook over medium heat 3 to 5 minutes or until liquid evaporates. spoon
meat mixture into taco shells; top with condiments as desired.

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Ella's Vegetable & Meat Egg Rolls

Recipe By : Ella Bailey


Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
3 stalks celery -- chopped
5 green onions -- chopped
1 can bean sprouts -- washed and drained
1 can waterchestnuts -- chopped
2 tablespoons oil
1 teaspoon salt
2 tablespoons sugar
1/4 cup soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
7 egg roll wrappers -- cut in half
mustard
ketchup

Fry ground beef, drain, set aside for now.

Heat wok, add oil, heat until hot, but not smoking, put celery, onions,
bean sprouts and waterchestnuts. fry 2 minutes. Add salt, sugar, and
soy sauce, cook 1 minute more.

Add ground beef and mix well.

Mix cornstarch and water well. Add to mixture in wok. set aside and
cool. When cool add to egg roll wrappers, wrapping diagonally then fry in
deep fat for 3 to 5 minutes.

Serve with a mixture of mustard and ketchup. Did egg rolls in this.

Use 7 egg roll wrappers and cut in half and this will make 15 egg rolls.

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NOTES : Very good.

Fast & Fancy Veal

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Flour
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Butter
10 Mushrooms -- sliced
1 Medium Green Pepper -- cut into strips
1 Small Red Onion -- sliced & separated
3 Tablespoons Butter
4 Slices Veal -- pounded
3/4 Cup Chicken Broth
1/2 Cup Cream Of Chicken Soup, Condensed

Combine flour and seasonings.

Saute vegetables in 2 Tbsp. butter until crisp-tender.


Remove vegetables from skillet.

Add 3 Tbsp. butter and while it is melting, dredge veal slices in flour
mixture; then cook in butter over medium heat until browned on both sides.

Remove veal to serving platter.

Return vegetables to the skillet and simmer until heated.

Serve with veal.

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Filet Mignon With Mushrooms

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Pound Fresh Mushrooms
3 Tablespoons Butter
2 Teaspoons Flour
Salt And Pepper -- to taste
1 Cup Heavy Cream -- heated
6 Filet Mignons
6 French Bread Slice
6 Tablespoons Butter
1/2 Cup Scotch

Slice mushrooms and saute in 3 Tbsp. butter. Add flour and salt and
pepper to taste. Blend well. Stir in warm cream. Keep well heated.

In a separate skillet saute the filets in hot butter for 2 1/2 minutes per
side (for rare).

Saute bread slices in 6 Tbsp. butter, turning often to prevent butter from
being absorbed. Arrange bread slices in a ring on well heated platter.

Top with the filets and arrange the mushroom sauce in the center. Stir
the Scotch into pan juices, boil up for a minute or two and spoon sauce
over the meat.

Additional sauce can be passed separately.


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Five-Spice Appetizer Meatballs

Recipe By : Meredith Corporation 1998


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg white -- slightly beaten
3/4 cup soft bread crumbs
1/4 teaspoon five-spice powder
1 pound lean ground beef
1 1/2 cups orange juice
3 tablespoons honey
4 teaspoons cornstarch
1/4 teaspoon ground ginger
1 medium red sweet pepper -- cut in 1" pieces

In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and
1/2 teaspoon salt. Add beef; mix well. Shape into forty-eight 1-inch
meatballs. lace in a 15x10x1-inch baking pan. Bake in a 350 degree oven
for 15 to 20 minutes or until no pink remains in center of meatballs.
Drain.

Meanwhile, in a large saucepan stir together orange juice, honey,


cornstarch, soy sauce and ginger. Cook and stir until thickened and
bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs
to saucepan; cook and stir until heated through. Keep warm in a fondue
pot or chafing dish. Serve with toothpicks.

Makes 48 appetizer-size meatballs.

Source: Special Advertising Section for Florida Citrus.

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NOTES : Turn thse minature meatballs into a main dish by spooning several
meatballs and sauce over hot cooked rice or noodles.

Foolproof Beef And Broccoli

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound beef sirloin steak -- boneless
1 tablespoon vegetable oil
1 clove garlic -- minced
1 medium onion -- cut into wedges
1 can Campbell's Cream of Broccoli Soup -- (10 3/4 oz.)
1/4 cup water
1 tablespoon soy sauce
2 cups broccoli flowerets
Hot cooked noodles

Slice beef across the grain into very thin strips.

In skillet, over medium-high heat, in hot oil, cook beef and garlic until
beef is browned.

Add onion. Cook 5 minutes, stirring often.

Stir in soup, water and soy sauce. Heat to boiling.

Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until


vegetables are tender.

Serve over hot noodles.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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French Style Veal Cutlets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Veal Cutlet -- thinly sliced
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Corn Oil -- to 4 tablespoons
1/4 Pound Mushrooms -- sliced
1 Chicken Bouillon Cube
1 1/4 Cups Water
1/4 Cup Dry White Wine
1 Tablespoon Cornstarch
1/4 Cup Water

With meat mallet, pound veal cutlets to 1/4" thickness; cut into serving
size pieces.

Sprinkle with salt and pepper.

In large skillet, heat 2 Tbsp. corn oil over medium heat.

Add veal slices, a few at a time, so that pieces do not touch. Cook 8 to
10 minutes or until veal is lightly browned on both sides. Remove from
skillet; keep warm.

If necessary, add 1 to 2 more tablespoon corn oil to pan; heat over medium
heat.

Add mushrooms and saute 3 to 4 minutes or until tender. Remove to platter


with veal.

To pan add bouillon cube and 1 1/4 cups water. Bring to boil, stirring to
dissolve bouillon.

Add wine and boil 1 minute.

Stir together cornstarch and 1/4 cup water. Gradually stir into hot
liquid in skillet. Stirring constantly, bring mixture to boil over medium
heat and boil 1 minute.

Serve gravy over cutlets.


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Hamburger Boat

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf french bread
1 can mushrooms -- sliced
1 pound ground beef
1 onion -- diced
15 ounce tomato sauce
1 package mozzarella cheese slices

Remove center of bread to make a boat shape. Brown ground beef; add sauce,
mushrooms and onion. Simmer 2-3 minutes. Pour into bread and top with
slices of cheese. Heat on baking sheet at 350: for 10-15 minutes or until
the cheese melts. Slice to serve. Serves 5-6.

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Hamburger Fingerlings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 pound pork sausage
1 can condensed chicken rice soup -- (10 1/2 oz.)
2 Eggs -- slightly beaten
1 medium onion -- chopped
1 cup soft bread crumbs
1/8 teaspoon pepper
1/8 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1 pinch basil
1 package potato chips -- crushed (4 oz.)
2 tablespoons butter or margarine
1 can condensed cream of mushroom soup -- (10 1/2 oz.)
1/2 Soup can water

Combine all but last four ingredients.

Shape into fingers 1 1/2" x 4". Roll in crushed potato chips.

Brown on all sides in butter in skillet.

Place browned fingers in a 8 x 12 inch baking dish. Drain fat from


skillet.

Stir in mushroom soup and water, blend. Pour over meat.

Bake, uncovered, for 45 minutes to 1 hour at 325 degrees.

Can be reheated.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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Hamburger Stroganoff

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
2 onions -- chopped
1 teaspoon parsley
4 ounces mushrooms, canned -- drained and chopped
1/2 pint sour cream
1/2 cup milk
1 can vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
biscuit dough -- canned
Brown beef, then add rest of ingredients and heat thoroughly.

Put in casserole dish and top with biscuits: Bake 20 to 25 minutes or


until brown at 350 degree oven.

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Hong Kong Stir Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound flank steak -- lean
2 teaspoons finely chopped ginger root -- OR
1/2 teaspoon ground ginger
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon chinese 5 spice -- OR
1/4 teaspoon allspice
1 tablespoon oil
1 medium onion -- thinly sliced
1/2 pound broccoli flowerets
1/2 pound fresh mushrooms -- sliced
2 large tomatoes -- cut in wedges

Slice steak into thin strips.

In mixing bowl combine steak, ginger, cornstarch, salt and Chinese 5


spice. Heat oil in electric wok or pan uncovered at 375 degrees. Add
meat mixture and stir fry 2 to 3 minutes. Push up side of wok. Add
onions and stir fry 1 minute. Push up side of wok. Add broccoli
flowerets and stir fry 3 minutes. Push up wok side, add mushrooms and
stir fry 1 minute. Add tomato wedges and gently stir all ingredients to
combine. Reduce heat to warm for serving.
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Serving Ideas : Serve over cooked rice.

Hot And Spicy Beef Spareribs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Butter
1 Medium Onion -- finely chopped
2 Cloves Garlic -- minced
1 Can Tomato Sauce
2/3 Cup Cider Vinegar
2/3 Cup Brown Sugar -- packed
2 Tablespoons Chili Powder
1 Tablespoon Mustard -- prepared
1/2 Teaspoon Pepper
4 Pounds Spareribs

Melt butter in a large skillet over low heat; add onion and garlic and
saute until tender.

Add remaining ingredients, except ribs, and bring to a boil.

Reduce heat, and simmer for 20 minutes, stirring occasionally.

Place ribs in baking pan. Baste meatiest side of ribs with sauces. Bake
in oven until ribs are done. Baste as needed to keep moist.

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Hot Diggity Barbecued Franks

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup catsup
1 cup water
1 small onion -- chopped
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
2 teaspoons dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1 clove garlic -- chopped fine
1 teaspoon seasoned salt
2 pounds frankfurters
Toasted hot dog rolls

Mix catsup, water, onion, worcestershire sauce, vinegar, brown sugar, dry
mustard, paprika, chili powder, garlic and seasoned salt. Let simmer
slowly at side of grill in covered pan and 1/2 hour before using.

Dip frankfurters into sauce and grill about 4 inches from hot coals 10
minutes or until nicely browned.

Brush frequently with sauce while cooking.

Or, heat frankfurters in sauce in skillet or saucepan until plump and


heated through.

Serve on toasted hot dog rolls.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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Hungarian Goulash 57

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cubed boneless beef
2 tablespoons shortening
2 slices onion
1 clove garlic -- minced
1 tablespoon paprika
2 teaspoons salt
3 cups water
1/4 cup Heinz 57 Sauce
Hot buttered noodles

In Dutch oven brown beef in shortening.

Stir in sliced onions, garlic, paprika and salt; saut# until onions are
tender.

Add water, Heinz 57 sauce. Cover; simmer 1 1/2 to 2 hours or until meat
is tender.

Thicken sauce with flour/water mixture, if desired.

Serve over hot buttered noodles.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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Imperial Cheeseburger Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 1/2 cups onions -- chopped
1 1/2 cups milk
3/4 cup Bisquick. baking mix
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes -- sliced
1 cup cheese -- shredded

Heat oven to 400 degrees.

In 10" skillet, cook and stir meat & onions until brown.
Beat rest of ingredients, except cheese and tomatoes.

Add all ingredients in ovenproof pan. Cook for 15 minutes, test for
doneness.

Place cheese and tomatoes on top and cook for 5 to 8 minutes more.

Cool for 5 minutes before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98

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Impossible Burrito Bake

Recipe By : Bisquick "No Time to Cook" Recipe booklet


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Bisquick. baking mix
Salt & pepper -- to taste
1/3 cup Water
1 cup Salsa
1 can Refried beans -- any variety
1 cup shredded cheddar cheese -- or to taste
1 pound Ground beef

Mix Bisquick, water and refried beans together and put it in the bottom of
a greased pie plate. Brown and drain seasoned ground beef; put on top of
mixture in pie plate.

Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till
golden brown.

We have found if you let it sit for about 15 min, it tends to cut more
like a pie.

Serve with extra salsa, sour cream and mexican chips.

Can be made the night before and refrigerated; then put in the oven.

Possum Kingdom Lake Cookbook


MC Formatted using MC Buster 2.0d by Barb on 4/7/98

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Impossible Cheddar And Broccoli Appetizers

Recipe By : Bisquick "No Time to Cook" Recipe booklet


Serving Size : 30 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Frozen chopped broccoli*
8 ounces whole-kernel corn -- drained
1/4 cup Onion -- chopped
1/2 cup Walnuts -- coarsely chopped
1/2 cup Milk
1/4 cup Butter -- melted
2 Eggs
1/2 cup Bisquick. baking mix
1/4 teaspoon Garlic salt
1 cup Cheddar cheese -- shredded

*Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan.

Mix broccoli, corn, onion and walnuts. Place in pan.

Beat remaining ingred. except cheese until smooth, 15 sec. in blender on


high, stopping blender frequently to scrape sides if necessary, or 1 min.
with electric mixer on high.

Pour evenly into pan. Bake until knife inserted in center comes out
clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3
minutes longer. cool 30 minutes.

Cut into triangles or squares. Makes 30 appetizers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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Impossible Cheeseburger Pie

Recipe By : Bisquick Family Favorites


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 1/2 cups onions -- chopped
1 1/2 cups milk
3/4 cup Bisquick. baking mix
3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes -- sliced
1 cup cheddar cheese -- shredded

Heat oven to 400 degrees. Grease 10" pie plate.

Cook and stir beef and onion over medium heat until beef is brown; drain.
Spread in plate.

Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in
blender on high or 1 minute with hand beater.

Pour into plate. Bake 25 minutes.

Top with tomatoes; sprinkle with cheese.

Bake until knife inserted in center comes out clean, 5 to 8 minutes.

Cool 5 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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Impossible Cheeseburger Pie 2

Recipe By : Adapted from Bisquick Family Favorites


Serving Size : 8 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Crust--
1 1/2 cups skim milk
3/4 cup low-fat baking mix
2 whole egg whites
--Filling--
1/2 teaspoon olive oil
1 pound ground chicken breast -- skinless, cooked
1/2 cup onions -- chopped
1/2 cup bell peppers -- chopped
1/8 teaspoon black pepper
2 tablespoons low-fat baking mix
1 tablespoon worcestershire sauce
1 cup fat-free cottage cheese
1 cup fat-free cheddar cheese -- grated

Preheat oven to 375. Prepare a 8" square baking pan with cooking spray and
flour; set aside.

To prepare crust, combine milk, 3/4 cups baking mix, and egg whites until
soft dough forms; beat vigorously. Gently smooth dough into a ball on
floured surface. Knead 5 times. Roll dough 2" larger than pie pan. Ease
into pie pan and flute edges; set aside.

To prepare filling, heat oil over medium heat in a skillet. Add chicken,
onions, and bell peppers. Cook until chicken is no longer pink and
vegetables are tender. Stir in black pepper, remaining baking mix, and
worcestershire sauce. Spoon into pie crust. Pour cottage cheese over
chicken mixture.

Sprinkle with cheddar cheese. Bake for 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98

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Impossible Lasagne Pie

Recipe By : Bisquick "No Time to Cook" Recipe booklet


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 teaspoon oregano -- dry leaves
1 teaspoon basil
1 can tomato paste
1 cup mozzarella cheese -- shredded
1/2 cup creamed cottage cheese -- small curd
1/4 cup Parmesan cheese -- grated
1 cup milk
2/3 cup Bisquick. baking mix
2 eggs
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees.

Grease 10" pie plate.

Cook and stir beef over medium heat until brown; drain.

Stir in oregano, basil, tomato paste and 1/2 cup mozzarella cheese.

Layer cottage cheese and Parmesan cheese in plate.

Spoon beef mixture over top.

Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds on
high in blender or 1 minute with hand beater.

Pour into plate.

Bake until knife inserted between center and edge comes out clean, 30 to
35 minutes.

Sprinkle with remaining cheese.

Cool 5 minutes.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98


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Impossible Mexican Pie

Recipe By : Betty Crocker handout


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 cup chopped onion
1 1/4 ounces taco seasoning mix
4 ounces green chiles
drained -- seeded and chopped
1 cup shredded Monterey Jack cheese
1 1/4 cups milk
3/4 cup Bisquick. baking mix
3 eggs
1/8 teaspoon red pepper sauce

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches.

Cook and stir ground beef and onion until beef is brown; drain. Stir in
seasoning mix

Spread beef mixture in pie plate. Sprinkle with chilies and cheese.

Beat remaining ingredients until smooth, 15 seconds in blender on high


speed or 1 minute with hand beater.

Pour into pie plate. Bake until golden brown and knife inserted halfway
between center and edge comes out cleans 25 to 30 minutes.

Let stand 5 minutes before cutting. Refrigerate any remaining pie. 6 to


8 servings.

High Altitude Directions (3500 to 6500 feet): Bake about 30 minutes.

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Impossible Taco

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 cup onions -- chopped
1 envelope taco seasoning mix
1 can chopped green chilies -- drained
1 1/4 cups milk
3/4 cup Bisquick. baking mix
3 eggs
2 tomatoes -- sliced
1 cup Monterey jack cheese -- shredded

Heat oven to 400 degrees.

Grease 10" quiche dish or pie plate.

Cook and stir beef and onion over medium heat until beef is brown; drain.
Stir in seasoning mix.

Spread in plate; sprinkle with chilies.

Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high
or 1 minute with hand beater.

Pour into plate.

Bake 25 minutes.

Top with tomatoes; sprinkle with cheese.

Bake until knife inserted between center and edge comes out clean, 8 to 10
minutes longer.

Cool 5 minutes.

Serve with sour cream, chopped tomatoes and shredded lettuce if desired.

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Italian Beef Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Jar Ragu Italian Cooking Sauce
2 Pounds Beef Stew Meat -- cubed
4 Medium Carrots
1 Cup Water
4 Medium Potatoes
2 Medium Onions
Oil -- for cooking
1 Beef Bouillon Cubes

Brown meat in oil. Add sauce and bring to boil. Cover and simmer for 1
hour.

Peel potatoes, onions and carrots. Cut into quarters.

Dissolve beef bouillon cube in water.

Add water and vegetables to stew. Cover and simmer for 30 minutes more.

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Italian Pot Roast 1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Chuck Roast -- boneless
3 Tablespoons Oil
1 Jar Ragu' Italian Cooking Sauce -- traditional
In Dutch oven, sear roast on all sides in hot oil.

Pour on jar of Ragu Sauce.

Simmer covered for 2 hours.

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Italian Pot Roast 2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Jar Ragu' Italian Cooking Sauce
4 Pounds Round Roast, Trimmed
1 Clove Garlic -- minced
1 Medium Onion -- sliced
Salt And Pepper -- to taste
2 Tablespoons Oil

Sprinkle meat with salt and pepper.

Brown on all sides in oil.

Add onion and garlic; brown lightly. Pour off excess oil.

Add jar Ragu sauce, Cover and simmer for 2 1/2 hours or until tender.

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Korean Barbecue Beef

Recipe By : Barbara Price


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soy sauce
6 tablespoons sugar
4 tablespoons sesame oil
1/2 teaspoon pepper
6 Green onions -- finely chopped
4 cloves garlic -- minced
1 tablespoon sesame seeds
2 pounds tenderloin tips
4 tablespoons peanut oil

Combine first seven ingredients.

Pour into a shallow, flat pan and place tenderloin tips in marinade.
Cover and let stand for 2 - 3 hours, turning occasionally.

Remove tips and stir fry quickly in hot peanut oil in wok.

Serve on a bed of rice.

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Lasagna Mexicana

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Corn Tortillas
1 Pound Ground Beef
1 Cup Salsa
1 15 Oz Can Tomato Sauce
1 Package Taco Seasoning
1 16 Oz Tub Cottage Cheese
2 Eggs
1 Teaspoon Oregano
1 1/2 C Shredded Cheddar & Jack Cheese -- mixed

Heat oven to 375. Brown meat & drain. Stir in salsa, tomato sauce and
taco seasoning. Simmer, stirring frequently, for 5 minutes.
In separate bowl, combine cottage cheese, eggs and oregano. Line bottom of
13 * 9" baking dish with half the tortillas, overlapping edges. Top with
half the meat mixture. Spoon cottage cheese mixture over meat. Arrange
remaining tortillas over cheese mixture.
Spread remaining meat mixture over all and top with shredded cheese. Bake
for 30-35 minutes or until bubbly. Let stand 10 minutes before serving.

Lynn Herrick

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Lazy Man's Beef Stew

Recipe By : Helen Burton & Alice Pardee


Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef -- cubed
4 carrots -- cut into chunks
1 package frozen peas
2 onions -- sliced
1 can tomato soup
1 bay leaf
4 medium potatoes -- cut in quarters
1 can mushrooms
1/2 cup Burgundy

Mix al ingredients in a greased 2 1/2 quart casserole. Cover and cook at


275 degrees for 5 hours.
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Leslie's One Dish Meal

Recipe By : Cookbook USA


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Potatoes -- sliced
Carrots -- sliced
4 Veal Cutlet -- or beef
1 package Onion Soup Mix -- dry
1 can Cream Of Mushroom Soup

Cover bottom of 9x13 inch pan with sliced carrots and potatoes. Place
cutlets on top. Sprinkle dry soup mix over meat and vegetables, then
spoon soup on to top and spread - do not stir. (Soup will not appear to
cover entire dish.) Bake in 350 degree oven for about 45 minutes or until
vegetables are done.

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Lobster Stuffed Tenderloin Of Beef

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds whole beef tenderloin
6 slices bacon -- partially cook
2 lobster tails; frozen -- 4oz each
1 tablespoon butter -- melted
1 1/2 teaspoons lemon juice
1/2 cup green onions -- sliced
1/2 cup butter
1/2 cup dry white wine
1/8 teaspoon garlic salt

Cut tenderloin lengthwise to within 1/2" of the bottom. Place frozen


lobster tails in boiling water to cover; simmer for 5 minutes. Remove
lobster from shells. Cut in half. Place lobster end to end inside the
beef. Combine melted butter and lemon juice. Drizzle on lobster. Close
meat around the lobster and tie roast together with string. Place in a
roasting pan on a rack. Roast at 425~ for 30 minutes. Place bacon on top,
roast 5 minutes longer. Saute onion in 1/2 cup butter in saucepan, add
wine and garlic salt. Heat through. Slice roast. Spoon on the wine sauce.
Serve. NOTE: The tenderloin can be stuffed and tied ahead of time and then
refrigerated until ready to cook.

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Macaroni and Beef Bake

Recipe By : Virginia Akerley


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons shortening
2 cups cooked beef -- cubed
2 tablespoons chopped sweet pickled
1 # --

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Mandarin Rotini Skillet


Recipe By : Sargento Cheese
Serving Size : 6 Preparation Time :0:05
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups rotini -- uncooked
1 pound ground beef -- or turkey
2 cloves garlic -- minced
14 1/2 ounces tomatoes, canned -- diced, drained
16 ounces frozen mixed Oriental vegetables
8 ounces tomato sauce -- canned
2 tablespoons hoisin sauce -- optional
1 tablespoon soy sauce
2 cups Sargento 4 Cheese Country Blend

Cook pasta according to package directions; drain. Rinse with cold water.

Brown ground beef with garlic; drain. Stir in vegetables, tomatoes,


tomato sauce, hoisin sauce and soy sauce. Bring to boil; cover and simmer
5 minutes or until vegetables are heated through.

Stir in pasta and 1 cup cheese. Sprinkle with remaining cheese. Cover
and heat 4 to 6 minutes or until cheese is melted and pasta is heated
through.

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Meat Loaf 57

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
1 Egg -- slightly beaten
1 cup soft bread crumbs
1/2 cup milk
3 tablespoons Heinz 57 Sauce
1 1/4 teaspoons salt
1 dash pepper

Combine ground beef, egg, bread crumbs, milk, Heinz 57 sauce, salt and
pepper.
Shape into loaf in lightly greased shallow baking pan.

Brush top with additional 57 Sauce, if desired.

Bake in 350 degree oven, 1 hour.

Allow meat loaf to stand 5 minutes before slicing.

Makes 6 - 8 servings.

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Mince Meat

Recipe By : Katie Lewis


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups boiled beef -- chopped fine
2 cups raisins
1 1/2 cups currants
3 cups brown sugar
1 cup Good New Orleans Molasses
5 cups chopped tart apples
1 tablespoon salt
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon mace
Grated rind of 2 lemons
3 lemons -- Juice of
1 ounce citron
1/2 pint brandy
8 tablespoons rum
1/2 cup sherry or cider
1 pinch cayenne
2 cups beef stock

Mix and boil in stainless steel or porcelain kettle for 10 minutes, store
in cool place.
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Mince Meat 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR MINCE MEAT PIES***
5 cups beef round -- ground
4 cups suet -- ground
3 cups apples -- peeled and chopped
1/4 cup orange pulp -- chopped
1/4 cup lemon juice
3 packages currants -- (11 oz. each)
1 cup brandy
3 cups sweet cider
1/3 cup finely chopped orange peel
3 packages raisins -- (15 oz. each)
1 package chopped candied citron -- (8 oz.)
2 pounds brown sugar
1 tablespoon salt
1 tablespoon cinnamon
1 tablespoon allspice
2 teaspoons nutmeg
1 teaspoon powdered cloves
1/2 teaspoon ginger

Combine all ingredients in large saucepan. Simmer 1 hour, stirring


frequently to prevent sticking.

Prepare pine home-canning jars and lids according to manufacturer's


instructions. Pour mincemeat into hot jars, leaving 1" head space.
Remove air bubbles with not-metallic spatula. Adjust caps.

Process pints 20 minutes at 10 pounds pressure in a pressure canner.

Yield: about 12 pints


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Mongolian B.Q

Recipe By : Mike Price


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 slice onions
carrots -- grated
waterchestnuts -- sliced
green onions -- chopped
Bean sprouts -- fresh
mushrooms -- fresh
bamboo shoots -- sliced
celery -- sliced
soy sauce -- lots
sesame oil
garlic salt water -- see notes
beef -- sliced thin
pork -- sliced thin
chicken -- sliced thin
white water -- see notes

Cook bean sprouts and mushrooms in oil and butter.

For each person, each person takes what they want and fry in oil and soy
sauce.

Get won tongs. fry along or fold over & stuff with meat and veggies.

Put 2 won tongs on top one after other filling then seal. fry or drop in
soup
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NOTES : Wine water: 4 parts red wine and 1 part water.

My First Beef Stroganoff

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak -- cut 1/2 inch thick
3 tablespoons butter
1/2 cup onions
1/2 pound mushroom -- sliced
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 clove garlic -- minced
1 tablespoon worcestershire sauce
4 tablespoons tomato sauce
2 cups sour cream

Cut the steak into strips 1 1/2 inches long by 1/4 inch wide.
Melt the butter in a skillet, saute the onions 5 minutes, add the meat and
let brown.
Mix the mushrooms, salt, pepper, garlic, worcestershire sauce and tomato
sauce. Cover and cook over low heat 30 minutes or until the meat is
tender. Just before serving mix in the sour cream. heat, but do not boil.
Serve with rice or noodles

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New England Boiled Dinner

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef round roast
2 tablespoons shortening
2 cans onion soup -- 10 3/4 oz. each
2 tablespoons prepared horseradish
1 medium bay leaf
1 medium garlic clove -- minced
6 medium carrots -- cut in 2" pieces
1 pound rutabaga -- sliced 1/4" thick
8 small potatoes -- whole
1 medium cabbage -- cut in wedges
1/2 cup water
1/4 cup flour

In large heavy skillet brown meat in shortening, pour off fat, add soup,
horseradish, bay leaf, and garlic, cover and cook over low heat 2 hours.

Add carrots and rutabagas, cook 30 minutes, stir occasionally, add


potatoes and cabbage on top, cook 30 minutes more or until done.

Remove meat and vegetable to a platter, keep warm.

Blend water into flour until smooth, slowly stir into meat sauce, cook
stirring constantly until thickened.

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One-Dish Dinner

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds chuck roast
salt and pepper -- to taste
1 teaspoon sugar
paprika -- optional
garlic salt
2 cups water
4 medium potatoes -- quartered
4 medium onions -- sliced
4 large carrots -- cut in large chunks
1 cup tomatoes, canned

Brown roast on all sides in hot skillet; rub with salt, pepper and sugar;
sprinkle with paprika and garlic salt. Add water; cover and simmer for 3
hours. Adding water as needed. Add potatoes, onions and carrots. Simmer
for 30 minutes. Add tomatoes and season to taste, simmer for 30 minutes
longer. Thicken liquid for gravy is desired.

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Oriental Marinated Strips

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh orange juice
1/4 cup soy sauce
2 tablespoons very dry sherry
2 small clove garlic -- minced
2 dashes ground ginger
2 Boneless Strip Sirloins

Combine first five ingredients.

Place stakes in the marinade. Marinate in the refrigerator for 2 to 3


hours, turning occasionally.

Remove steaks from marinade and place on preheated grill over medium heat
for approximately 7 to 9 minutes for a medium rare stake.

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Oriental Pepper Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds steak -- cut in thin strips
4 tablespoons oil
3 green pepper -- cut in strips
salt and pepper -- to taste
3 tablespoons soy sauce
1 cup beef bouillon -- from cube or powder
2 tablespoons cornstarch

Heat oil in skillet and saute meat slices until all red is gone. Add
pepper strips, onions, garlic, salt and pepper.
Cook and stir for 5 to 10 minutes.
Combine soy sauce and bouillon, stir in cornstarch to make a smooth
mixture.
Pour mixture into skillet cook and stir a few minutes more
Serve over rice.

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Picante Burgers

Recipe By : Frito-Lays, Inc. 1984


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 cup picante sauce

Mix beef and picante sauce together. Shape into patties for hamburgers.
Gill to desired doneness.
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Quick Italian Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 medium onion -- chopped
1 package Hamburger Helper mix for Lasagna
5 cups water
1 can whole kernel corn -- (8 1/4 oz.)
1 can whole tomatoes -- (16 oz.)
2 tablespoons grated Parmesan cheese
1 small zucchini -- sliced and slices
-- cut into halves

Cook and stir ground beef and onion in Dutch oven until beef is brown;
drain.

Stir in Sauce Mix, water, corn (with liquid), tomatoes (with liquid), and
cheese; break up tomatoes with fork.

Heat to boiling, stirrings constantly; reduce heat.

Cover and simmer, stirring occasionally, 10 minutes.

Stir in Noodles and zucchini.

Cover and cook 10 minutes longer.

Sprinkle each serving with grated Parmesan cheese if desired.

Makes 9 1/2 cups.

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Quick Skillet Beef and Vegetables

Recipe By : Naomi Billings


Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- sliced
4 large mushrooms -- sliced
1/2 pound lean beef -- thinly sliced
3 tablespoons cooking oil
4 tablespoons soy sauce
2 tablespoons sugar
1/4 pound fresh spinach
3 pieces celery -- sliced thin diagonal
4 scallions -- cut lengthwise into
-- thin slices
1/2 can consomme

Place in skillet 3 tablespoons cooking oil and the sliced onion. Mix in
sliced mushrooms. Add beef, spinach, celery, scallions and soy sauce.
Sprinkle with sugar. Add half of a 10 1/2 ounce can consomme. Mix. Cook
2 minutes. Serve over rice. Serve 2

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Saucy Steak Skillet

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef boneless round steak -- cut into serving
-- pieces
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 large onion -- chopped
1 can whole potatoes -- drained (reserve
-- liquid) (16 oz.)
1/4 cup catsup
1 tablespoon Worcestershire sauce
2 teaspoons bell pepper flakes
1 teaspoon instant beef bouillon
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 package frozen Italian green beans -- (10 oz.)
1 jar sliced pimiento -- drained (2 oz.)

Coat beef steak pieces with flour; pound into beef. Brown beef in oil in
10" skillet; push beef to side. Cook and stir onion in oil until tender;
drain.

Add enough water to reserved potato liquid to measure 1 cup. Mix potato
liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon,
salt, marjoram and pepper; pour on beef and onion. Heat to boiling;
reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours.

Rinse frozen beans under running cold water to separate. Add potatoes,
beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and
simmer until beans are tender, 10 to 15 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Savory Pot Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
3 1/2 pounds beef round -- or chuck pot roast,
-- up to 4
1 can cream of mushroom soup -- (10 3/4 oz.)
1 Pouch Campbell's Dry Onion Soup and
-- Recipe Mix
1 1/4 cups water
6 medium potatoes -- quartered
6 Carrots -- cut into 2" pieces
2 tablespoons all-purpose flour

In 6 quart saucepot, in hot oil, brown roast on all sides. Spoon off
fat.

Stir in mushroom soup, onion soup mix and 1 cup water.

Reduce heat to low. Cover; cook 2 hours.

Add vegetables. Cover; cook 45 minutes or until roast and vegetables


are fork-tender.

Remove roast and vegetables.

Stir together flour and remaining water until smooth. Gradually stir
into soup mixture. Cook until mixture boils and thickens, stirring
constantly.

Garnish with fresh parsley if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Shirley's Beef Burgundy

Recipe By : Shirley Tremble, Ft. Myers, FL


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound sliced mushrooms
1/4 cup melted butter
3 slices bacon -- cut in pieces
2 pounds beef roast -- cut in 1 1/2" cubes
1 1/2 cups red wine
2 beef bouillon cubes
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground thyme
1 small bay leaf
1/2 pound small whole onions

Saute mushrooms in butter, remove and saute bacon, remove bacon and add
beef. Brown well, sprinkle in flour, garlic, onions, bouillon cubes,
wine, sugar, salt, spices and cover. Simmer 2 hours. Add bacon and
mushrooms and simmer another hour.

Serve over hot rice or noodles.

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NOTES : Very Good

Six Layer Dinner

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups potatoes -- diced
1 pound hamburger
1 cup diced onion
1 can tomato soup
2 cups water
1 cup diced carrot
salt and pepper -- to taste

Spread layers of vegetables potatoes and meat in baking dish in order


given. Season each layer. Mix water with soup and pour over all.

Bake in 350 degrees oven for about 1 1/2 hours.


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Skewered Baby Beef And Mushrooms

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef round -- cut 1/4" thick
1 clove garlic -- mashed
1 tablespoon minced onion
1 1/2 tablespoons A-1 sauce
1 teaspoon worcestershire sauce
2/3 cup catsup
1 dash pepper
1/4 teaspoon salt
3 tablespoons sherry
12 Squares green pepper -- 1 1/2" x 1 1/2"
12 slices onion -- 1/4" thick or cut
-- in wedges
36 Mushroom crowns -- fresh or canned

Cut meat in 1 1/2" squares. (There should be 36.)

Add to sauce made by mixing next 8 ingredients; stir; let stand for
several hours.

Parboil green pepper, onion and fresh mushrooms separately in small


amounts of lightly salted water; drain.

On 6 skewers, string meat and vegetables, beginning and ending each


skewer with green pepper.

Broil slowly until browned on all sides.

Serve on beds of hot cooked rice with a hot green vegetable and garnish of
tomato wedges (or tiny cherry tomatoes) and parsley.

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Skillet Beef And Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon salad oil
1 medium onion -- chopped
1 medium green pepper -- chopped, optional
1 pound extra-lean ground beef
1 cup enriched regular long-grain rice
1 can kidney beans -- (16 oz.)
1 can tomatoes -- (16 oz.)
1 teaspoon salt

In large skillet over medium heat, in hot oil, cook onion and pepper, 5
minutes or until tender.

Add ground beef and cook until browned, stirring occasionally.

Stir in remaining ingredients; heat to boiling.

Reduce heat to low; cover and simmer 25 minutes or until rice is tender,
stirring occasionally.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Skillet Spaghetti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
3/4 cup chopped onions
1/3 cup chopped green pepper
1 clove garlic -- minced
1 tablespoon shortening
2 teaspoons salt
4 cups water
1/2 pound spaghetti -- broken into 2"
-- pieces
1 can tomatoes -- cut into bite-size
-- pieces (1 Lb.)
3/4 cup Heinz Tomato Ketchup

In Dutch oven or large deep skillet, brown first 4 ingredients in


shortening.

Sprinkle with salt; stir in water. Bring mixture to a boil; add


spaghetti.

Cook, uncovered, 12 - 15 minutes or until spaghetti is tender.

Stir in tomatoes and ketchup; simmer about 10 minutes to blend flavors.

Serve with Parmesan cheese, if desired.

Makes 6 - 8 servings

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MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Sloppy Joes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 tablespoon cooking oil
1/2 cup chopped onion
2 tablespoons chopped sweet green pepper
2 cups tomato sauce
1 1/4 teaspoons salt
8 Hamburger buns

Brown beef in oil, when meat is al most brown add onion and peppers and
finish browning. Add tomato sauce and salt and simmer 20 to 30 minutes,
until thick. Split and toast buns.
Serve hamburger mixture on hot toasted buns.

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Serving Ideas : dill pickles and potato chips

Smothered Round Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon ground red pepper
1 teaspoon ground white pepper
all-purpose flour (dredging)
1/2 cup vegetable oil
3 medium onions, chopped
2 bell peppers, chopped
1 celery rib, chopped
1 cup beef stock

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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Sour Cream-Tomato Beef Stew

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds beef chuck steak -- cut into 2x1/2"
-- strips
1 cup onion -- chopped
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 can whole tomatoes -- (14 1/2 oz.)
1 can tomato paste -- (6 oz.)
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
3/4 cup sour cream
2 tablespoons Bisquick baking mix
1/3 cup butter -- melted
1 cup sour cream

Cook beef and onion in oil in Dutch oven until brown.

Stir in mushrooms, tomatoes (with liquid, paste, water, sugar, salt,


sauce and pepper; break up tomatoes.

Heat to boiling; reduce heat. Cover and simmer, stirring occasionally,


until beef is tender, 1 1/2 hour.

Mix 3/4 cup sour cream and 2 Tbsp. baking mix; stir into stew. Heat to
boiling.

Mix remaining ingredients; beat 20 strokes. Drop by spoonfuls on stew.


Bake at 450 degrees until brown, 10 minutes.

5 - 6 servings.

Possum Kingdom Lake Cookbook

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Spaghetti Pie

Recipe By : Meredith Corporation, 1980


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces spaghetti
2 tablespoons butter or margarine
1/3 cup grated parmesan cheese
2 eggs -- well beaten
1 cup cottage cheese
1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 cup tomatoes -- cut up
6 ounces tomato paste
1 teaspoon sugar
1 teaspoon dried oregano -- crushed
1/2 teaspoon garlic salt
1/2 cup shredded mozzarella cheese

Cook the spaghetti according to package directions; drain (should have


about 3 cups spaghetti). Stir butter into hot spaghetti. Stir in
parmesan cheese and eggs. Form spaghetti mixture into a crust in a
buttered 10-inch pie plate. spread cottage cheese over bottom of
spaghetti crust.

In skillet cook ground beef, onion, and green pepper till vegetables are
tender and meat is browned. Drain off excess fat. stir in undrained
tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.

/turn meat mixture into spaghetti crust. Bake uncovered, in 350 degree
oven for 20 minutes. Sprinkle the mozzarella a cheese atop. Bake 5
minutes longer or till cheese melts. Makes 6 servings.
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NOTES : May usepork sausage instead of beef is you like.

Spicy Chili With Sour Cream Dumplings

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 cup chopped onion
2 cloves garlic -- crushed
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 can stewed tomatoes -- undrained (16 oz.)
1 can kidney beans -- undrained (15 1/2
-- Oz.)
1 can tomato sauce -- (15 oz.)
1 can chopped green chilies -- undrained (4 oz.)
1/4 cup sour cream
1/4 cup milk
1 1/4 cups Bisquick baking mix

Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until
beef is brown; drain.

Stir in chili powder, sugar, salt, pepper, stewed tomatoes, kidney beans,
tomato sauce and green chilies.

Heat to boiling, stirring frequently; reduce heat. Cover and simmer,


stirring occasionally, 1 hour.

Mix sour cream and milk in medium bowl until smooth. Mix in baking mix
until soft dough forms.

Drop dough by 6 spoonfuls onto hot chili. Cook uncovered over low heat
10 minutes. Cover and cook 10 minutes longer.

Sprinkle with snipped parsley if desired.

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Steak

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large steaks
flour
salt
pepper
garlic
2 onions -- sliced
1 cup water
1 can tomatoes
1 green pepper

Beat steak, brown on both sides in hot fat, and add the remaining
ingredients, cover and simmer until meat is tender 1 or 2 hours.

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Steak And Peppers Italian

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar Ragu Italian Cooking Sauce
3 pounds London Broil steak
2 medium green peppers
Oil

Preheat broiler.

Cut steak in 3/8" thick slices.

Cut peppers into thin strips.

Saut# peppers in oil until tender.

Add Ragu sauce. Simmer 10 minutes.

Broil steak slices 3 minutes on each side.

Arrange on platter, spoon sauce over them.

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Steak Diane

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Filet Mignons -- or other type of
-- steak of your
-- choice
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons butter
1 teaspoon Dijon style mustard
1 tablespoon shallots -- minced
1 tablespoon butter
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1 tablespoon fresh chives -- minced
1 teaspoon brandy
1 tablespoon fresh parsley -- minced
Salt & pepper to taste

Season both sides of steaks with salt and pepper.

Melt butter in a heavy skillet; add mustard and shallots. Saut# over
medium heat 1 minute.

Add steaks and cook approximately 3 minutes on each side for medium rare.
Remove steaks to serving plate and keep warm.

Add into pan drippings, 1 Tbsp. butter, lemon juice, Worcestershire sauce
and chives. Cook for 2 minutes.

Add brandy; pour over steaks. Sprinkle parsley over top of steaks.

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MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Steak Mandarin

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound flank steak
1 tablespoon dry sherry
3 tablespoons soy sauce
1 tablespoon cornstarch
1 sweet green pepper, whole
8 1/2 ounces waterchestnuts, canned -- drained
3 tablespoons vegetable oil
16 ounces bean sprouts -- canned, drained
1/2 teaspoon salt
1/2 teaspoon sugar
11 ounces mandarin oranges -- canned, drained

Cut flank steak diagonally into paper thin strips. (1x1/2x1/4 inch).
Marinate steak in sherry and soy sauce about 10 minutes. Stir in
cornstarch to coast each piece.
Meanwhile, wash and cup pepper, remove seeds and cut into 1x1/2 inch wide
strips to make 1/2 cup. Cut waterchestnuts into 1/4 inch thick slices.
In a skillet or wok, heat remaining oil, stir-fry steak until it turns
grey, return vegetables to skillet. stir-fry until heated through. Mix in
mandarin oranges, heat and serve.
Makes 4 or 5 servings.

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Steak Strips

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound top sirloin steaks -- sliced into thin
-- strips
1 can tomatoes -- diced (10 oz.)
1 cup carrots -- thinly sliced
1/2 cup onion -- finely chopped
1/2 teaspoon basil
1/4 teaspoon oregano
4 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 tablespoon peanut oil
1 cup zucchini -- thinly sliced
1 1/2 cups mushrooms -- sliced

Pour juice from tomatoes into a microwave-safe dish and add carrots,
onion, basil and oregano. Cover and microwave on high power for 4
minutes, stirring once during that time.

Combine flour, salt, pepper, cumin; dredge steak strips.

Add oil to an oblong microwave-safe baking dish and spread steak strips
over bottom. Cover and cook on medium power for 6 minutes, stirring once
during that time.

Stir in carrot mixture, tomatoes, zucchini and mushrooms. Cover and


continue cooking on medium power for 12 minutes, stirring 3 or 4 times.
Let stand 3 minutes.

Serve with rice.


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Steak-Vegetable Pockets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound beef top round steak
1 1/2 cups broccoli, fresh -- slices
carrot -- small, sliced
onion -- small, sliced
green pepper -- sliced
1 tablespoon oil -- cooking
pea pods -- halved crosswise
mushrooms
tomato, small -- chopped
3 tablespoons soy sauce
1 1/2 teaspoons cornstarch
pita bread rounds -- halved

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Stew-Da-Loo

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cubed lean beef for stew
2 tablespoons shortening
3 1/2 cups water
1 medium onion -- sliced
1 tablespoon Heinz Worcestershire Sauce
1/4 teaspoon pepper
6 medium potatoes -- cubed
4 medium carrots -- cut into 1/4"
-- slices
2 medium onions -- cut into eighths
1 cup Heinz Tomato Ketchup
1/2 cup dry red wine
1 package frozen peas -- (10 oz.)

In large saucepan or Dutch oven, brown meat well in shortening.

Add water and next 4 ingredients.

Cover; simmer 45 minutes or until meat is almost tender, stirring


occasionally.

Add potatoes, carrots and onions.

Cover; simmer 30 minutes or until vegetables are tender.

Stir in ketchup, wine and peas.

Cover; simmer 20 minutes longer.

Thicken sauce with flour/water mixture, if desired.

Makes 8 - 10 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Supreme Beef casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chuck
1 teaspoon shortening
16 ounces canned tomatoes
8 ounces tomato sauce
2 teaspoons salt
2 teaspoons sugar
2 cloves garlic -- crushed
1 ounce noodles
1 cup sour cream
3 ounces cream cheese
6 green onions -- chopped with tops

Lightly grease a 2 quart casserole dish.

Melt shortening in skillet; add beef, breaking into pieces with fork, cook
until lightly brown. Drain off fat.

Add the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer
for 5 to 10 minutes.

Cook noodles, drain well and blend in the sour cream, cream cheese and
onions.

Pour small amount of meat sauce in casserole. Cover with layer of noodles
and grated cheese. Repeat layers. Bake at 350 degrees for 35 minutes.

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Swedish Meat Balls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***MEAT BALLS***
2 tablespoons butter or margarine -- melted
1/4 cup finely minced onion
1 Egg -- slightly beaten
1/2 cup milk
1/2 cup soft -- fine bread crumbs
1 1/2 teaspoons salt
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 pound lean ground beef
1/4 pound ground veal -- or pork
SAUCE:
2 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 cup water
3/4 cup light cream -- or evaporated milk

Saut# onion in butter.

Combine egg with milk and bread crumbs; let stand 5 minutes.

Add salt, spices, meat and onion. Blend well.

Melt remaining butter in large skillet.

Using 2 teaspoons, form meat mixture into small balls about 1/2" in
diameter.

Drop some balls into skillet; brown well on all sides; remove to warm
casserole; repeat until all meat balls are browned.

To make sauce: stir the flour, sugar, salt and pepper into the butter
left in the skillet.

Slowly add water and cream; cook and stir until thickened, about 5
minutes.

Pour sauce over meat balls; cover and bake at 350 degrees 25 to 30
minutes. Or simply return meat balls to skillet; cover and simmer until
tender.

Yield: about 36 meatballs.

NOTE: These meat balls may be made a day ahead, cooled and refrigerated.
Reheat just before serving.

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MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Sweet & Sour Meatballs

Recipe By : Martha Jo Williams


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chuck
1 Egg -- beaten
Salt & pepper
1 small jar apple jelly
1 jar chili sauce -- may add to beef
Garlic salt
Worcestershire sauce
Catsup
Cracker crumbs
Flour
Onion

Possum Kingdom Lake Cookbook

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Sweet And Sour Meatballs 57

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 Egg -- beaten
1 teaspoon salt
1 dash pepper
2 tablespoons shortening
1 Green pepper -- cut into strips
1 Onion -- sliced
1 1/2 cups pineapple juice
1/4 cup Heinz 57 Sauce
Cornstarch/water
Combine ground beef, egg, salt and pepper.

Form into 16 meatballs.

Lightly brown meatballs in shortening.

Add green pepper and onion; saut# until vegetables are tender.

Stir in pineapple juice and Heinz 57 sauce. Cover; simmer 15 - 20


minutes.

Thicken sauce with cornstarch and water mixture.

Serve over hot rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Sweet and Sour Party Meat Balls

Recipe By : Mike Price, Sr.


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground round
1 pound ground pork
2 cups soft bread crumbs
2 tablespoons finely chopped onion
2 eggs -- beaten
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
1 cup vinegar
3/4 cup sugar
3 drops hot sauce
1 tablespoon worcestershire sauce
1 green pepper -- diced
20 ounces pineapple chunks in syrup -- drained
8 ounces tomato sauce
Combine first 7 ingredients. Mixing well. Shape into 1" balls. Brown in
butter over medium heat, drain. Place meatballs in a 13x9x2 inch baking
dish.

Combine cornstarch, vinegar and sugar in a medium saucepan. Cook over low
heat, stirring constantly until clear and thickened. Stir in remaining
ingredients. Pour over meatballs.

Bake at 300 degree for 40 minutes.

Yield about 6 dozen meatballs.

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Sweet'n Sour Burgers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cans rice -- cooked
1 cup pineapple juice
1/2 cup sugar
1/3 cup water
1/4 cup vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch
2 tablespoons butter
1 medium green pepper -- cut into strips
4 slices pineapple rings
4 Ground beef burgers

Prepare rice.

In a small saucepan combine next 6 ingredients and bring to a boil. Let


simmer while preparing burgers.

Saut# green pepper in butter for 4 to 5 minutes. Add pineapple.

Fry burgers 3 to 4 minutes on each side.

Place burgers on rice. Top with pineapple slices and several strips of
green pepper. Pour sauce over top.

Possum Kingdom Lake Cookbook


MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Tamale Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cooking oil
1 onion
1 clove garlic
1 green pepper -- chopped fine
1 pound ground beef
1 quart tomatoes
1 can corn, whole kernel, canned
1 can ripe olives -- pitted
1 tablespoon tamale seasoning -- or chili powder
1 tablespoon salt
1 cup milk
3 eggs
1 cup yellow cornmeal

Fry until lightly brown the onion, garlic pepper. Add beef and brown.
Add tomatoes, corn, olives, tamale seasoning and salt. Cook slowly for 15
minutes.

mix together milk and eggs. Add cornmeal and mix well. Pour over beef
mixture.

Pour into a large baking dish. Bake for 1 hour at 350 degrees.

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Serving Ideas : Salad and Tortilla chips

NOTES : Why don't you all try it. Its enough for 4 to 6 people but we eat
it like pigs.

Tenderloin Pita Pockets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 small onion -- sliced and
-- separated into
-- rings
1/2 Green pepper -- diced
2 cloves garlic -- minced
1/2 teaspoon dried oregano leaves
1 pound tenderloin tips -- cut into lengthwise
-- strips
4 Pita pockets -- cut in half

Combine oil, onion, green pepper, garlic and oregano in a non-stick


frying pan and cook for 2-3 minutes.

Add beef strips, brown all sides and season to taste.

Place 1/4 meat mixture into a pita and top with Sour Cream Dill Sauce or
another sauce of you choice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Tenderloin Tips In Beer

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds tenderloin tips
Salt and pepper -- to taste
1/2 cup flour
Oil for saut#ing
1 large onion -- sliced
1 Leek -- white only, chopped
1 Shallot -- finely chopped
2 Garlic cloves -- minced
1 can beer -- (12 oz.)
1/4 teaspoon thyme
1 Bay leaf

Season tenderloin tips with salt and pepper; shake in bag containing the
flour.

Pour a thin film of oil in skillet and saut# the onion, leek, shallot and
garlic until tender. Remove saut# mixture with a slotted spoon and place
in a casserole dish.

In the same pan, brown meat on all sides, adding more oil as needed. You
may have to do this in 2 or 3 batches. Add browned meat to casserole.

Pour half the can of beer into the pan in which the meat was browned. Mix
with the pan juices, scraping sides and bottom of pan. Pour this over
meat in casserole.

Add remaining beer, thyme and bay leaf. Cover tightly and simmer 1 to 1
1/4 hours on top of the stove.

Serves 4 - 6.

Possum Kingdom Lake Cookbook

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Thailand Beef Curry 1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons salad oil or peanut oil
1/2 cup minced onion
2 small clove garlic
1/2 teaspoon coriander seed -- crushed
1 Small hot chili peppers -- (1 to 2)
1/2 teaspoon powdered ginger
1/2 teaspoon grated lemon rind
1 pound round steak -- cut into 1" cubes
1 Fresh coconut
3 cups hot water
Salt to taste

In a blender container place onion, garlic, coriander seeds, chili


peppers, ginger and lemon rind. Blend until a paste is formed.

Heat oil in skillet, add paste and cook until oil blends into paste. Add
meat and brown well.

Meanwhile, crack shell of coconut with hammer. Pry out meat with blunt
knife. Cut meat into 1/2" chunks. Combine half the coconut meat and 1
1/2 cups of the hot water in blender. When paste has formed, strain
through cloth into a bowl or 4 cup measure. Repeat with remaining coconut
and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF
COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).

Stir in coconut milk to meat mixture, bring to a boil being careful not to
boil over. When foaming ceases, turn to simmer. Cook until mixture has
been reduced to half its volume.

Add salt to taste.

Serve over hot rice, and raisin chutney or coconut chutney.

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MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Thailand Beef Curry 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup minced onion
1 pound round steak -- cut in 1" cubes
2 tablespoons butter or oil
2 1/2 teaspoons curry powder
4 cups coconut milk
1 small hot dried chili pepper
1 Bouillon cube -- crushed
Salt -- to taste

Make coconut milk by cracking shell of coconut with hammer. Pry out meat
with blunt knife. Cut meat into 1/2" chunks. Combine half the coconut
meat and 1 1/2 cups of the hot water in blender. When paste has formed,
strain through cloth into a bowl or 4 cup measure. Repeat with remaining
coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY
CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).

Saut# onion and meat in butter.

Stir in curry powder and remaining ingredients except salt.

Bring to a boil being careful not to boil over. When foaming ceases, turn
to simmer.

Cook until mixture has been reduced to half its volume.

Add salt to taste.

Serve over hot rice, and raisin chutney or coconut chutney.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Veal In Cream

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Chopped Onions
1 Clove Garlic -- minced
6 Tablespoons Butter
4 Slices Veal -- pounded & cut
-- in thin strips
Salt And Pepper -- to taste
1 Cup Cream
1/2 Pound Mushrooms -- sliced
2 Tablespoons Brandy
Noodles -- or rice

In a skillet, saute onion and garlic in 4 Tbsp. butter until onion in


tender or translucent.

Add veal and saute for 2 - 3 minutes per side. Season if you wish.

Add cream; simmer covered, for 10 minutes.

In a separate pan, saute mushrooms in remaining butter for 2 - 3 minutes.


Add brandy and combine with veal.

Serve with noodles or rice.

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Veal Parmigiano

Recipe By : Flora DiPillo


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound veal cutlets -- thin
3 tablespoons oil
3 cloves garlic -- finely minced
1 onion -- chopped
2 1/2 cups canned tomatoes
1 1/4 teaspoons pepper
8 ounces tomato sauce
1/4 teaspoon thyme
1 egg
1/4 cup bread crumbs
1/2 cup grated parmesan cheese
3 tablespoons oil
1/2 pound Mozzarella cheese -- thinly sliced

In 3 tablespoons hot oil saute garlic and onion till golden - add
tomatoes, salt, pepper, break up tomatoes with fork. Simmer uncovered, 10
minutes . Add tomato sauce, thyme and simmer uncovered 20 minutes. Beat
egg, combine crumbs, 1/4 cup Parmesan cheese. Dip each veal piece into
egg and then into crumbs. Saute until golden brown. Set slices side by
side in baking dish (12x8x2). Heat oven. Pour 2/3 of tomato mixture over
veal. Put mozzarella on top. Spoon on rest of tomato mixture. Sprinkle
with 1/4 cup Parmesan cheese. Bake uncovered 30 minutes.

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Venetian Liver with Polenta

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef liver -- 1 inch thick
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
3 tablespoons olive oil -- or salad oil
1 pound onions -- sliced thin
1/2 teaspoon sage leaves
1/4 cup dry white wine
1 tablespoon chopped parsley
Polenta -- see recipe

With paper towels pat liver dry. Cut into strips 1/8 inch wide. (To make
liver easier to slice thinly, place in freezer just long enough to chill
thoroughly) on sheet of waxed paper, combine flour, salt and pepper. roll
liver in mixture, coating well.

In large skillet, heat butter and 2 tablespoons oil. Saute liver strips,
turning frequently until lightly browned on all sides, about 5 minutes.
Remove and set aside. Add remaining oil to skillet. Saute onion slices,
stirring frequently until golden, about 10 minutes. Combine liver with
onion mixture. Tossing lightly, cook covered over low heat 5 minutes.
Remove liver and onions to serving dish.

To dripping in skillet add white wine and lemon juice, bring to a boil
stirring, pour over liver and onions. Sprinkle with chopped parsley.
Arrange squares of Polenta, over lapping around edge of platter.

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