Foods Recipes

1 tablespoon butter

1 tablespoon oil

3 tablespoons margarine

3 eggs -- beaten

1/2 cup flour

1/2 cup milk

1/2 teaspoon salt

1 medium onion -- sliced

2 cups cooked beef -- chopped

1 cup beef gravy

1 cup frozen mixed vegetables

Heat oven to 425?. Put butter and oil in 13x9" pan. Put in oven to melt and warm pan. Meanwhilie, in saucepan, melt 3 T. margarine. Remove from heat. Meanwhile beat eggs in medium bowl with whisk. Add flour in 4 additions. Stir in 2-3 T. of melted margarine from saucepan and salt. Pour batter into hot baking pan. Bake for 10 minutes. Reduce heat to 350? and bake for 5 minutes longer until fluffy and brown around edges and firm. Meanwhile, cook onion in 1 T. remaing margarine in saucepan. Add beef, gravy and mixed vegetables until vegetabes are tender, 10 minutes. Spoon meat mixture over baked batter and serve. MC formatting by bobbi744@acd.net ICQ#2099532

5 lb Beef

1 ea Onion, sliced

3 ea Bay leaf

1 t Peppercorns, black

1 x Vinegar

1 x Water

1 x Salt & pepper

*** My notes: I used red wine vinegar and marinated the meat in the refrigerator for a little over 24 hours. I added a little red wine when making the gravy. Rub the meat thoroughly with the salt and pepper and put in an earthen dish. Add the onion, bay leaves and peppercorns. Take equal parts of vinegar and water and pour over the meat. Let stand in this liquid for 24 hours. Put meat in a roasting pan and sear well in oven at 400-F. When well browned, add a little of the spiced vinegar. Cover pan tightly and cook slowly for 3-1/2 hours or until meat is tender. Add more of the

vinegar if necessary. When cooked, remove meat to a platter and thicken liquid with 1 Tbsp flour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

3 tbsp vegetable oil

1 brisket -- 4-5 pounds

2 tbsp liquid smoke flavoring

1 onion -- coarsely chopped

1 14 oz jar ketchup

1 12 oz jar chili sauce

1/4 c molasses

1/4 c cider vinegar

2 tbsp hot pepper sauce

2 tbsp prepared mustard

2 tbsp Worcestershire sauce

2 tsp ground black pepper

1 1/2 c water

2 tbsp fresh lime juice OR Lemon juice

Heat oven to 375?. Heat 2 tbsp oil in large heavy-bottomed skillet over medium-high heat. Add meat; brown on both sides, about 4 minutes on each side. Sprinkle liquid smoke over bottom of roasting pan. Place rack in roasting pan. Then place meat on rack; cover.

Bake at 375? for 1 hour. Reduce oven temperature to 250?. Bake for 3-4 hours more or until fork tender.

Meanwhile, heat remaining oil in small Dutch oven over medium heat. Add onion; cook 6 minutes or until softened. Add ketchup, chili sauce, molasses, vinegar, hot-pepper sauce, mustard, Worcestershire sauce, black pepper and water. Simmer for about 20 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. When cool pour in bowl and refrigerate until meat is cooked.

When meat is done and cool enough to handle, pull apart into strands. Cut into 2-inch pieces and add to sauce. Return beef and sauce to Dutch oven. Simmer, covered, for 1 hour, stirring occasionally. Add more water during cooking if needed. Serve on toasted buns with potato salad.

3 lb Chuck roast (lean)

3 Bay leaves

5 Carrots

2 md Onions

4 md Potatoes

2 c Of water

-Salt and Pepper to taste Brown beef in hot Skillet on both sides. Turn burner down and add water and bay leaves. Salt and pepper to taste. Cover and simmer slowly for 3 - 4 hours or until beef is fork tender. Peel vegetables and cut potato in half. Add to pan, cover and simmer another 30 minutes or until carrots are tender. Thicken pan juices for gravy. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50

3 pounds Ground beef

4 tablespoons Dried onions

1/4 cup Chili powder - mild -- medium

1 tablespoon Cumin

2 tablespoons Worcestershire

1 teaspoon Garlic powder

1/4 teaspoon Cayenne pepper

Salt -- Pepper 1 teaspoon Oregano

1 teaspoon Vinegar

1 can Stewed tomatoes

1 can Tomato sauce

Brown the meat in a heavy pot, drain off the fat and add all the other ingredients. Simmer for at least 2 hours, adding water as needed. Thicken with flour if desired (preferably Masa Harina or ground-up corn tortillas).