Gourmet Foods

• 2 lbs. boneless beef chuck, cut into 1 inch cubes
• ¼ cup all purpose flour
• 1 1/3 cups sliced carrots
• 1 can (14 ½ oz.) whole peeled tomatoes, undrained and chopped
• 1 bay leaf
• 1 envelope beef onion or onion recipe soup mix
• ½ cup dry red wine
• 1 cup of fresh or canned mushrooms
• 1 package (8 oz.) medium or broad egg noodles

Preheat the oven to 400 degrees.

In a 2 quart casserole, toss beef with flour, then bake uncovered for 20 minutes. Add carrots, tomatoes, and bay leaf, and then beefy onion recipe soup mix blended with wine. Bake covered for 1 ½ hours or until the beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove the bay leaf.

Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles.

• 1 egg, beaten
• 1 ½ lbs. ground beef
• 1 8-oz. can pizza sauce
• ¾ cup Shredded pasteurized process cheese
• ¾ cup quick oats, uncooked
• ¼ cup cold water
• ½ tsp. dried oregano leaves

In a large bowl, combine all ingredients except ¼ cup sauce; mix lightly. Shape into loaf in 10 x 6 inch baking dish. Bake at 350 degrees for 1 hour. Top with remaining sauce. Let stand for 10 minutes before serving.

• 2 large cloves garlic, finely chopped
• 1 tsp. marjoram leaves (optional)
• 1 tsp. thyme leaves
• 1 tsp. salt
• ¼ tsp. pepper
• 5 lb. standing rib roast (about 3 ribs)
• ¼ cup butter
• 2 cups thinly sliced mushrooms
• ¼ cup Madeira or dry rd wine
• 1 tbsp. tomato paste
• 1 envelope beefy mushroom recipe soup mix
• 1 tbsp. all purpose flour
• 1 ½ cups water
• 1 tbsp. finely chopped parsley
• Pepper to taste

Preheat the oven to 500 degrees. In a small bowl, combine garlic, marjoram, thyme, salt and pepper; set aside.

Trim the fat off the roast. In a roasting pan, on rack, place the roast; rub with garlic mixture. Roast for 10 minutes, then decrease the heat to 350 degrees and continue roasting 1 ½ hours or until meat thermometer reaches 130 degrees (rare) or 150 degrees (medium).

Remove the roast to a serving platter and keep warm. Skim fat from pan drippings. In as medium saucepan, combine the pan juices with the butter; stir in the mushrooms. Cook for 5 minutes or until mushrooms are tender. Stir in the wine and tomato paste, then onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in the parsley and pepper. Serve sauce with roast.

Meat Mixture Ingredients:

• 1 lb. chopped beef (top round)
• 2 eggs
• 3 tbs. grated Romano cheese
• ½ cup bread crumbs
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• Salt and pepper to taste

Mix all meat ingredients thoroughly. Mold into oblong shapes 2 inches long and 1 inch in diameter. Set aside on platter.

Other Ingredients:

• 1 lb. Mozzarella cheese
• ¼ lb. prosciutto
• 2 eggs
• ½ cup flour
• 4 slices white bread
• 1 cup bread crumbs
• ½ cup peanut or olive oil
• Salt and pepper to taste

Have 12 skewers ready. Cut bread, prosciutto, and Mozzarella into 1 inch squares and place on separate plates.

Thread each skewer alternately with oblong meat shapes, bread, prociutto, and Mozzarella. Set aside. Break eggs into deep oblong dish; beat thoroughly. Place bread crumbs and flour on convenient flat board. Dip filled skewer in flour, then in egg, and finally in bread crumbs. Set aside on platter. Place oil in very large frying pan; when well heated, fry spiedini (filled skewers) quickly about 5 minutes on each side or until golden brown but not dry.

Serve on skewers while still sizzling hot. Serves 6.

• 2 lbs. filet mignon
• 1 medium onion, sliced
• 2 slices bacon
• 1/8 lb. butter
• ½ cup marsala (sherry)
• Salt and pepper to taste
• Have filets sliced 1 ½ inches thick.

Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; add salt and pepper to taste.

Melt butter in separate pan; pour over filet. Add Marsala; simmer 2 minutes.

Serve very hot. Serves 4.

• 2 lbs. filet mignon
• 1 medium onion, sliced
• 2 slices bacon
• 1/8 lb. butter
• ½ cup marsala (sherry)
• Salt and pepper to taste

Have filets sliced 1 ½ inches thick.

Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; add salt and pepper to taste.

Melt butter in separate pan; pour over filet. Add Marsala; simmer 2 minutes.
Serve very hot. Serves 4.

Meat Mixture Ingredients:

• 1 lb. chopped beef (top round)
• 2 eggs
• 3 tbs. grated Romano cheese
• ½ cup bread crumbs
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• Salt and pepper to taste

Mix all meat ingredients thoroughly. Mold into oblong shapes 2 inches long and 1 inch in diameter. Set aside on platter.
Other ingredients:

• 1 lb. Mozzarella cheese
• ¼ lb. prosciutto
• 2 eggs
• ½ cup flour
• 4 slices white bread
• 1 cup bread crumbs
• ½ cup peanut or olive oil
• Salt and pepper to taste

Have 12 skewers ready. Cut bread, prosciutto, and Mozzarella into 1 inch squares and place on separate plates.

Thread each skewer alternately with oblong meat shapes, bread, prociutto, and Mozzarella. Set aside. Break eggs into deep oblong dish; beat thoroughly. Place bread crumbs and flour on convenient flat board. Dip filled skewer in flour, then in egg, and finally in bread crumbs. Set aside on platter. Place oil in very large frying pan; when well heated, fry spiedini (filled skewers) quickly about 5 minutes on each side or until golden brown but not dry.

Serve on skewers while still sizzling hot. Serves 6.

• 1 pound dried apricots
• 4 cups water
• 2 onions, minced
• 3 pounds center cut chuck
• 2 tablespoons fat
• 1 ½ teaspoons salt
• 1 bay leaf
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon

Wash the apricots and soak in the water for 1 hour.

Brown the onions and meat in the fat. Add the salt, bay leaf, lemon juice, sugar, cinnamon and undrained apricots.

Cover and cook over low heat 2 ½ hours or until meat is tender. Remove bay leaf. Serves 6 to 8.

• 2 teaspoons salt
• ½ teaspoons pepper
• ½ teaspoon garlic powder
• 4 pounds chuck or brisket
• 2 tablespoons fat
• 3 onions, sliced
• 1 ½ cups boiling water
• 3 tomatoes, diced
• 3 carrots, quartered
• 2 green peppers
• 4 potatoes, peeled and cut in half

Sprinkle the salt, pepper and garlic powder on the meat. Heat the fat in a heavy saucepan or Dutch oven and brown the meat in it. Add the onions and continue to brown. Add the water and tomatoes. Cover and cook over low heat 2 ½ hours. Add the carrots, green peppers and potatoes. Cook 30 minutes. Taste to correct seasoning. Serves 8 to 10.

• 1 ½ pounds ground beef
• 4 tablespoons grated onion
• 1 egg
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 3 tablespoons cornstarch
• 2 tablespoons fat1 ½ cups beef stock
• 2 tablespoons lemon juice
• 1 lemon, thinly sliced
• ¼ cup seedless raisins
• 3 tablespoons sugar
• 6 gingersnaps, crushed

Mix the meat, onion, egg, 1 teaspoon salt and the pepper. Form mixture into 1 inch balls; lightly roll them in the cornstarch.

Melt the fat in a deep skillet. Brown the meat balls in it. Add the stock, lemon juice, lemon, raisins and sugar. Cover and cook over low heat for 35 minutes. Stir in the gingersnaps and cook an additional 10 minutes. Serves 6.

<ul><li>2 pounds veal</li>
<li>2 onions, diced</li>
<li>3 tablespoons fat</li>
<li>1 ½ teaspoon salt</li>
<li>¼ teaspoon pepper</li>
<li>2 teaspoons paprika</li>
<li>2 green peppers, sliced</li>
<li>¾ cup canned tomato sauce</li></ul>
Cut the veal in 1 ½ inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika, green peppers and tomato sauce. Cover and cook over low heat 1 hour or until veal is tender. Serve with noodles or dumplings. Serves 6 to 8.

• 1 ½ lbs. top round steak
• 3 strips bacon
• 1 large onion, sliced
• 2 cloves garlic
• 2 tsp. chopped parsley
• Salt and pepper to taste

Have steak sliced very thin (about ¼ inch) and cut into 3 inch squares. Place small piece of garlic, slice of onion, pinch of parsley, and 1 inch piece of bacon in center of each square. Roll carefully so ingredients do not ooze out. Top with small piece of bacon. Fasten each roll together with toothpicks.

Place on broiler rack about 5 inches below flame and broil about 5 minutes on each side or until golden brown and tender. Sprinkle with salt and pepper.

Serve very hot. Serves 4 to 6.

• 4 lbs. top sirloin or eye round (in 1 piece)
• 2 large carrots, diced
• 1 tbs. chopped parsley
• 2 large onions, sliced
• 2 tbs. olive oil
• 1 clove
• 2 oz. butter
• 1 cup burgundy
• 3 tbs. tomato paste
• 2 cups hot water
• Salt and pepper to taste

Heat olive oil and butter in deep pot. When very hot, brown meat quickly on all sides, about 15 minutes. Add onions, carrots, parsley, and clove; cook for 5 minutes; stir. Dissolve tomato paste in cup of hot water; add.

Season to taste. Cover. Cook over low flame for 1 ¼ hours. Turn meat frequently to prevent scorching.

Add burgundy; cook for 15 minutes longer. Gradually add balance of water; cover; simmer for ¼ hour or until meat is very tender.

Slice; serve very hot. Serves 6 to 8.

• 1 cup matzo or cracker meal
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 eggs
• 4 veal chops
• 4 tablespoons fat
• 2 onions, thinly sliced

Mix the meal, 1 ½ teaspoons salt and the pepper together. Beat the eggs and remaining salt. Dip the chops in the meal, the eggs and then the meal again.

Heat the fat in a baking pan. Arrange the chops in it and surround with the sliced onions. Bake in a 350 degree oven 45 minutes, turning the chops to brown evenly. Serves 4.

• 6 pounds brisket or fresh tongue
• 1 ¼ cups salt
• 2 tablespoons pickling spice
• 1 teaspoon saltpetre
• 1 teaspoon sugar
• 12 cloves garlic
• 1 quart water

Place the meat in a large stone crock. Mix the salt, pickling spice, saltpeter, sugar and garlic with1 quart water and pour over the meat. Add enough water to completely cover the meat. Use a heavy bowl or board to weight the meat down. Cover the crock with cheesecloth; tie it in place, then cover the cheesecloth with aluminum foil.

Let stand in a cool place for 8 days, then store in a refrigerator for 6 days.

To serve, cook in boiling water for 3 hours or until tender. Serves 8 to 10.

• 1 sirloin steak (about 3 lbs.)
• 1 clove garlic
• 3 tbs. butter
• 2 tbs. olive oil
• Salt and pepper to taste

Sprinkle steak with pepper. Heat skillet. Melt butter; add oil. Brown garlic about 1 minute; remove garlic from pan. Brown steak on each side about 5 minutes over high flame if rare steak is desired, or 7 to 10 minutes for medium rare. Remove from fire. Sprinkle with salt to taste; pour pan gravy over steak while sizzling hot.

Serve immediately. Serves 4 to 6.

• 2 calf’s feet
• 2 onions
• 4 cloves garlic
• 3 quarts water
• 1 tablespoons salt
• ¾ teaspoon black pepper
• 4 hard-boiled eggs

Have the feet chopped up. Pour boiling water over them and scrape with a sharp knife.

Combine the feet, onions, 2 cloves garlic, the water, salt and pepper in a saucepan. Bring to a boil and cook over low heat 3 ½ hours. Strain the soup. Cut the meat from the bones and divide among 2 or 3 pie plates. Put the remaining garlic through a press and mix it into the soup. Pour the soup into the pie plates. Let it stand for ½ hour, then slice the eggs and arrange in the pie plates. Sprinkle with black pepper and chill.

You may serve 12, but if you really like it there’s only enough for 6.

• 1 pound calf’s beef or chicken livers
• 2 onions
• 2 hard-boiled eggs
• 3 tablespoons rendered chicken fat
• 1 teaspoon salt
• ¼ teaspoons freshly ground black pepper

Wash the liver and combine in a sauce pan with 1 onion and water to cover. Bring to a boil and cook over low heat 10 minutes. Drain and discard the onion. Remove skin from liver.

Grind or chop the liver, eggs, and remaining onion until smooth. Blend in the fat, salt, and pepper. Taste for seasoning.

Serve on lettuce leaves. If you like, garnish with a little chicken fat on each portion. Serves 6 as an appetizer or 12 as a spread.

• 3 pounds veal
• 4 onions, thinly sliced
• 3 tablespoons fat
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 2 teaspoons paprika
• ¾ cup water

Cut the veal in inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika and water.

Cover and cook over low heat 1 hour or until the veal is tender. Stir frequently. Serve with boiled potatoes or farfel. Serves 6 to 8.

• 4-5 pound pickled tongue
• 1 onion
• 2 cloves garlic
• 2 bay leaves

Wash the tongue. Combine with onion, garlic and bay leaves in a deep kettle. Cover with water. Bring to a boil and cook over medium heat 3 ½ hours or until tender. Add boiling water as it cooks out.

Let the tongue cool in the stock, then remove the root and skin. Reserve 2 cups of stock if you want to make a sauce. Remove bay leaves. Slice the tongue and serve plain or with a sauce. Serves 6 to 8.

• 2 tablespoons fat
• 1 onion, diced
• 2 tablespoons flour
• 2 cups tongue stock
• 1/3 cup vinegar
• 1/3 cup honey
• ½ teaspoon salt
• ½ teaspoon powdered ginger
• ¼ cup seedless raisins
• ¼ cup sliced blanched almonds
• 1 lemon, thinly sliced

Cooked tongue

Melt the fat in a saucepan and lightly brown the onion. Sprinkle the flour on the browned onion; stirring constantly until mixture boils. Stir in the vinegar, honey, salt, ginger, and raisins. Cook over low heat 5 minutes. Add the almonds and lemon. Cook 2 minutes.

Slice the slice and serve with the sauce. Serves 6.

• 1 pound calf’s liver
• ½ cup flour
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 4 tablespoons chicken fat
• 3 cups sliced onions
• 1 tablespoon cornstarch
• 1 cup beef broth

Have the liver sliced into 4 thin slices. Dip in the flour mixed with the salt and pepper.

Heat the fat in a skillet and brown the liver on both sides. Remove liver. Brown the onions in the fat remaining in the pan. Mix the cornstarch and broth together and add to the onions, stirring constantly until mixture reaches the boiling point. Scrape the bottom of the skillet and cook additional 2 minutes. Pour over the liver. Serves 4.

• 4-5 pound tongue
• 3 onions, sliced
• 2 teaspoons salt
• ½ teaspoon pepper
• ¾ teaspoon garlic powder
• 1 bay leaf
• 1 cup canned tomato sauce
• 2 tomatoes, diced
• 2 cups boiling water

Plunge the tongue into boiling water and cook 10 minutes. Drain and remove the skin and root.

Place the tongue in a roasting pan with the onions around it. Sprinkle with the salt and pepper and garlic powder. Add the bay leaf, tomato sauce, tomatoes and water. Cover the pan and roast in a 325 degree oven for 3 hours or until the tongue is tender.

Baste frequently and remove the cover for the last 30 minutes. Discard bay leaf. Serves 6 to 8.

• 2 onions, sliced
• 3 tablespoons fat
• 1 pound calf’s liver, sliced
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 2 tablespoons flour
• 1 ½ cups boiling water
• 2 tablespoons lemon juice
• 2 teaspoons sugar

Lightly brown the onions in the fat. Add the liver and cook over medium heat 5 minutes. Sprinkle with the salt, pepper, paprika and flour. Add the water, lemon juice and sugar, stirring constantly until mixture reaches the boiling point. Cook over low heat 5 minutes. Taste to correct seasoning and serve with Spaetzel. Serves 4.

• 4 pair’s calf’s sweetbreads
• 1 tablespoon vinegar
• 3 cups water
• 3 teaspoons salt
• 4 tablespoons chicken fat
• 1 cup diced onions
• 1 pound mushrooms, sliced
• 2 tablespoons potato flour
• ¼ teaspoon pepper
• ½ teaspoon paprika
• 3 tablespoons minced parsley

Wash the sweetbreads and soak in cold water for 20 minutes and drain.

Combine the sweetbreads, vinegar, 3 cups water and 2 teaspoons salt in a saucepan. Bring to a boil and cook over low heat 20 minutes. Remove sweetbreads and plunge into ice water for 20 minutes. Measure 2 cups of the stock and reserve. Remove the membrane and dice the sweetbreads.

Melt 2 tablespoons fat in a skillet and brown the onions in it. Remove the onions and reserve. Melt the remaining fat in the skillet.
Cook the mushrooms in it for 5 minutes. Mix the potato flour and stock until smooth and stir into the mushrooms. Cook over low heat 5 minutes, stirring constantly. Add the browned onions, the sweetbreads, remaining salt, the pepper, paprika and parsley.

Heat and serve on toast or in patty shells. Serves 8 to 10 as a first course.

• 3 pounds chuck
• 3 onions
• 2 tablespoons fat
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon paprika
• 1 ½ pounds sauerkraut
• 1 bay leaf
• 1 cup boiling water

Cut the beef in 2 inch cubes and brown with the onions in the fat. Sprinkle with the salt, pepper and paprika. Cover and cook over low heat 30 minutes. Stir in the sauerkraut. Cook 10 minutes. Add the bay leaf and water. Cover and cook an additional 1 ½ hours. Remove bay leaf. Serves 6 to 8.

• 2 pounds steak
• 4 tablespoons oil
• ½ cup scallions or onions
• 2 cloves garlic, minced
• 5 green peppers, thinly sliced
• 1 cup sliced celery
• 1 ½ cups beef broth
• 2 tablespoons cornstarch
• ¼ cup water
• 2 tablespoons soy sauce
• Boiled white rice

Buy thin steak and cut it into narrow strips. Brown the steak in the oil, then add the scallions, garlic, green peppers and celery.

Cook 5 minutes. Add the beef broth. Cover and cook over low heat 10 minutes. Mix the cornstarch, water and soy sauce until smooth and add to the mixture, stirring steadily until it reaches the boiling point. Cook 2 minutes and serve on rice. Serves 6 to 8.

• 1 ½ pounds ground beef
• 4 tablespoons grated onion
• 2 cloves garlic, minced
• 2 teaspoons salt
• ¼ teaspoon pepper
• ¼ cup grated potato, drained
• 1 egg
• ¼ cup water
• 3 tablespoons fat
• 2 onions, sliced

Mix the beef, onion, garlic, salt, pepper, potato, egg and water together. Form into 8 hamburgers.

Melt the fat in a skillet and brown the hamburgers and onion for 15 minutes, turning the hamburgers after 10 minutes. Serves 4 to 8.

• 1 ½ cups salt
• 4 quarts water
• 1 tablespoon sugar
• 2 tablespoons pickling spice
• ½ ounce saltpeter
• 8 bay leaves
• 5 pounds first cut brisket of beef
• 8 cloves garlic
• 2 onions
• 2 stalks celery

Combine the salt, water, sugar, pickling spice, saltpeter and bay leaves in a saucepan. Bring to a boil and cook for 5 minutes.

Cool. Place beef in a stone crock or bowl (not metal). Pour the cool liquid over it and add the garlic. Weight the meat down to keep it covered by the liquid. Cover with a piece of muslin and tie. Let pickle for 12 days in cool place, preferably a refrigerator.

To cook:

Rinse the meat; add the onions and celery cover with water. Bring to a boil and cook on low heat for 3 hours or until tender.

Drain and slice crosswise. Cabbage and potatoes can be cooked in the stock and served with the corned beef. If you use the
entire 5 pounds, it will serve 12-14.

Some people think cold corned beef is even better hot, and others think it’s best of all in a sandwich, made, of course, with tangy rye bread, hot English style mustard, and a pickle or some cold sauerkraut on the side.

• 3 pounds short ribs
• 2 teaspoons salt
• ¼ teaspoons pepper
• 1 teaspoon paprika
• 1 teaspoon dry mustard
• 1 tablespoon sugar
• 1 tablespoon Worcestershire sauce
• ½ cup ketchup
• ½ cup water
• ¼ cup cider vinegar
• ½ cup minced onions
• 1 clove garlic, minced

You can use the top of the roast beef bones. Have them cut into 2 inch pieces.

Brown the ribs in a heated casserole or Dutch oven; pour off the fat. Combine all remaining ingredients and add to the ribs. Cover and Bake in a 350 degree oven for 2 hours. Remove the cover in the last half hour. Serves 8.

• 1 ½ pounds ground beef
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 eggs
• 4 tablespoons flour
• 1 cup oil
• 3 green peppers, diced
• 1 ¼ cups beef broth
• 1 ½ cups pineapple chunks
• 3 tablespoons cornstarch
• 1 tablespoon soy sauce
• ½ cup cider vinegar
• ½ cup sugar

Mix together the beef, 1 teaspoon salt and the pepper. Shape into 24 balls. Mix together the eggs, flour and remaining salt. Dip the meat balls in this batter.

Heat the oil in a skillet and brown the meatballs over low heat. Remove meat balls and reserve. Pour off all but 2 tablespoons oil. Add the green peppers, broth and pineapple. Cook over low heat 10 minutes. Mix together the cornstarch, soy sauce, vinegar and sugar. Stir into the mixture and cook until thickened. Return meat balls and cook over low heat 5 minutes. Serves 6.

Marinade:

• 2 tablespoons grainy Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 2 teaspoon minced garlic
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
• 1 ½ teaspoons minced fresh thyme or ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 ½ pounds thick cut sirloin steak, cut into 1 ½ inch cubes
• 4 12-inch metal skewers

Whisk together all marinade ingredients in a small bowl. Place steak cubes in a large, heavy duty, resealable plastic bag. Turn bag several times to coat steak with marinade. Marinade in fridge at least one hour. (Longer if you have time.) Preheat grill to high setting. Thread steak cubes onto the skewers. Discard marinade. Place kebobs on a grill rack that has been coated with cooking spray or lightly brushed with oil. Close lid. Grill for 8 to 10 minutes, turning occasionally, until meat is cooked to desired degree of doneness.