July 2014 recipe -Taste USA

Wednesday, July 30, 2014

Fried Rabbit

How to make Fried Rabbit Recipe - Tender rabbit can be fried and served just like chicken. The flavor is much the same.

Makes 6 servings.

Ingredients:
1 (3- to 3-1/2-pound) rabbit, cut up
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons vegetable oil or shortening

Method:
Wash rabbit and pat dry with paper towels.

Combine flour, salt, paprika and pepper in a paper or plastic bag. Drop rabbit pieces, a few at a time, into bag. Shake until each is thoroughly coated with flour mixture.

In a large heavy skillet, heat oil or shortening. Add rabbit.

Cook over medium heat 10 to 15 minutes, turning pieces to brown evenly.

Reduce heat and cover. Cook 30 minutes. Uncover and cook 25 to 35 minutes longer or until meat is tender.

Rabbit Pie

How to make Rabbit Pie Recipe - If you use wild rather than domestic rabbit in my recipes, the cooking time may be longer to achieve the desired tenderness.

Makes 6 servings.

Ingredients:
1 (3- to 4-pound) rabbit, cut up
1 small onion, chopped
1 teaspoon dried leaf rosemary
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
About 2 cups water or chicken broth
1/4 cup all-purpose flour
1/4 cup dry sherry or fresh grapefruit juice
1 cup whipping cream

Whole-Wheat Pastry:
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup shortening or lard
About 2/3 cup milk

Method:
Wash rabbit and pat dry with paper towels.

Preheat oven to 350F (175C). Arrange rabbit pieces in a shallow 3-quart baking dish. Sprinkle with onion, rosemary, salt and pepper.

Add 2 cups water or broth. Bake, covered, 1 to 1-1/2 hours or until rabbit is tender.

Remove bones from rabbit, if desired. Measure broth and add water to equal 2 cups.

Pour into a skillet and bring to a boil. In a cup, blend flour and sherry or grapefruit juice until smooth. Whisk into broth. Cook, stirring, until thickened and smooth. Add cream.

Put rabbit meat into a deep pie dish or casserole. Pour gravy over rabbit. Prepare dough for Whole-Wheat Pastry.

Increase oven temperature to 425F (220C). On a lightly floured board, roll out dough to 1/4 inch thick. Cut into strips.

Arrange strips over rabbit, making a lattice-work crust. Press edges of crust to edges of dish. Bake 15 to 20 minutes or until crust is browned.

To prepare Whole-Wheat Pastry:
In a large bowl, combine flours, baking powder and salt. Using a pastry blender or 2 knives, cut in shortening or lard until mixture resembles coarse crumbs. With a fork, mix in milk. Gently knead just until dough holds together.

Hunter's Venison

How to make Hunter's Venison Recipe - To reduce the "gamey" flavor, be sure to trim off all visible fat from the meat. The roasting time varies according to the age of the animal. A young animal is more tender and takes less time to cook.

Makes 3 to 4 servings per pound.

Ingredients:
4 to 5 pounds boneless venison, fat trimmed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil or butter
1 cup red wine, beef broth or water
1 medium-sized onion, quartered
2 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 teaspoon each dried leaf thyme, basil, oregano
4 juniper berries
1 to 2 cups additional red wine, beef broth or water
1 tablespoon red-currant jelly
1 tablespoon Dijon-style mustard
1/2 cup dairy sour cream

Method:
Preheat oven to 350F (175C).

Wash meat and pat dry with paper towels.

Combine flour, salt and pepper. Rub meat all over with flour mixture. In a heavy roaster or Dutch oven with a tight-fitting lid, heat enough oil or butter to cover bottom of pan generously.

Add meat. Brown over high heat, turning meat constantly. When browned, add 1 cup wine, broth or water, onion, carrots, celery, herbs and juniper berries.

Roast, covered, 2 to 3 hours or until meat is fork-tender. Add more liquid, if necessary, to keep meat moist during roasting. Remove meat to a platter; keep warm. Skim off any fat.

Taste drippings and adjust seasonings, if necessary. Boil down drippings until they make a thick glaze.

Whisk in red-currant jelly, Dijon-mustard and sour cream until blended. Strain and pour over meat on platter.

Western Barbecued Leg of Lamb

How to make Western Barbecued Leg of Lamb Recipe - This is on display at huge community picnics in the Pacific Northwest during which they barbecue lamb basted with lemon juice, herbs and olive oil. In this method, the leg of lamb is butterflied, allowing it to cook quickly on the grill or in a hot oven.

Makes 6 to 8 servings.

Ingredients:
1 (5- to 6-pound) leg of lamb, boned, butterflied
3/4 cup olive oil
1/4 cup fresh lemon juice
1/2 cup chopped green onions, including tops
3 garlic cloves, minced or pressed
2 teaspoons dried leaf rosemary
2 teaspoons dried leaf thyme
2 teaspoons freshly ground black pepper

Method:
Have the butcher prepare the lamb for you. Line a rimmed jelly-roll pan with foil; lay lamb out on it.

In a small bowl, combine remaining ingredients; spread mixture over lamb.

Marinate in refrigerator overnight. Drain, reserving marinade. Start charcoal. When coals have white edges, place lamb about 3 inches above coals.

Brush with marinade while cooking. Cook 35 to 45 minutes or until lamb is crusty on the outside but still pink on the inside. To serve, let cool 5 minutes, then slice on diagonal.

If desired, cook lamb in a preheated 450F (230C) oven 20 minutes or until browned.

Reduce heat to 325F (165C) and cook 45 minutes to 1 hour longer or until the meat is pink in center.

Braised Lamb Shanks

How to make Braised Lamb Shanks Recipe - Lamb is a young sheep, usually between four and twelve months old. Lamb shanks need to be braised in moist heat until tender. Using the same recipe, you can substitute turkey thighs, braising them to tenderness.

Makes 4 servings.

Ingredients:
4 (3/4-pound) lamb shanks
All-purpose flour
1 tablespoon butter
1 garlic clove, minced or pressed
2 cups water or dry white wine
1 teaspoon salt
1 teaspoon dried leaf thyme
1/4 cup all-purpose flour
1 (8-ounce) can tomato sauce
1 tablespoon chopped fresh parsley
Cooked noodles, rice or mashed potatoes

Method:
Dredge lamb shanks in flour until evenly coated. In a large heavy skillet or Dutch oven, heat butter.

Add lamb shanks and brown evenly. Add garlic, water or wine, salt and thyme.

Cover and simmer over low heat 2 hours or until tender. Remove meat pieces to a warm platter. Stir 1/4 cup flour and tomato sauce into juices in pan.

Bring to a boil and stir until thickened and smooth. Return meat to pan; keep warm until ready to serve.

Sprinkle with parsley. Serve over noodles, rice or mashed potatoes.

Variation:
Braised Turkey Thighs: Substitute 3 pounds (4 pieces) turkey thighs for lamb shanks. Serve with mashed potatoes.

Monday, July 28, 2014

Farmhouse Breakfast Sausage

How to make Farmhouse Breakfast Sausage Recipe - Sausages are basic to many cuisines, but especially German, Swiss, Dutch, French and Scandinavian. The taste of the sausages reflected the flavorings favored by each ethnic group.

Makes 2 pounds sausage.

Ingredients:
2 pounds fresh pork butt, coarsely ground
1-1/2 teaspoons dried leaf thyme
1 teaspoon crumbled, dried, sage leaves
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon red (cayenne) pepper
About 2 ounces salted sausage casings (optional)

Method:
In a large bowl, blend pork, thyme, sage, salt, black pepper and red pepper.

Refrigerate overnight for flavors to blend. Shape into patties.

Cook in a heavy skillet over medium heat until cooked through, turning once.

For link sausages, purchase salted sausage casings from the meat market.

Soak in cold water to remove salt, then slip end of casing over faucet in kitchen sink. Run cold water through to flush out inside of casings. This is more easily done if casings are cut into 20- to 24-inch lengths.

Put meat mixture into a sausage-stuffing machine or into a large pastry bag with a 1/2- to 1-inch tip.

Slip casings over end of pastry tip and press meat into casings. If sausage is hard to press into casings, add water to meat mixture to soften it.

Note:
Sausage casings are available from the butcher; extra casings may be frozen.

Pork Chops with Lima Beans

How to make Pork Chops with Lima Beans Recipe - Except for game, pork is America's most traditional meat. The earliest settlers brought pigs with them, and they were let loose to fatten in the woods. Pork farmers have come a long way in breeding leaner, higher protein pork. For that reason, it is important not to overcook it or the meat will be dry.

Makes 4 servings

Ingredients:
4 large pork chops
1/4 cup all-purpose flour
1/2 teaspoon each dried sage, salt and pepper
1/4 cup butter or vegetable shortening
1 (10-ounce) package frozen lima beans, partially thawed
1 large onion, sliced into rings
1 cup apple cider or apple juice
1/2 cup whipping cream
2 chopped green onions

Method:
Preheat oven to 350F (175C).

Wipe pork chops; set aside. In a small bowl, combine flour, sage, salt and pepper. Dredge pork chops in flour mixture.

In a large heavy skillet, heat butter or shortening. Add pork chops. Brown over medium heat on both sides.

Put chops into a shallow baking dish. Top with lima beans and onions. Pour cider or juice into skillet in which chops were browned; scrape up drippings. Pour over chops in baking dish.

Bake 45 minutes; pour cream over. Bake 15 minutes longer. Top with chopped green onions. Serve hot.

Baked Stuffed Pork Chops

How to make Baked Stuffed Pork Chops Recipe - Today's pork is leaner and cooks quickly. It's best cooked using slow, even, moist cooking to bring out flavor and make it juicy.

Makes 4 servings.

Ingredients:
4 (1-1/2-inch-thick) pork loin chops
1/4 cup butter
2 garlic cloves, minced
1 medium-sized onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cups soft bread crumbs
About 1 cup beef or chicken broth
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
Chopped fresh parsley

Method:
Preheat oven to 325F (165C). With a sharp pointed knife, cut a slit in each pork chop for stuffing.

In a large, heavy, ovenproof skillet or stove-top casserole, heat 2 tablespoons butter. Add garlic, onion, celery and green pepper. Saute over low heat about 10
minutes or until soft. Mix with bread crumbs.

Add about 1/2 cup broth to moisten so mixture holds together. Add salt and black pepper.

Stuff each pork chop with onequarter of mixture. Close each chop with a wooden pick. Sprinkle with salt, pepper and flour.

Melt remaining butter in skillet. Add stuffed chops. Brown quickly on both sides.

Add 1/2 cup broth. Cover with lid or foil.

Bake 30 to 40 minutes or until chops are cooked through. Garnish with chopped parsley.

Garlicky Country Style Pork Roast

How to make Garlicky Country Style Pork Roast Recipe - "Modern" pork is much leaner than it used to be and we have a wide range of prices you can pay for high-quality meat.

Makes 3 servings per pound.

Ingredients:
1 (5- to 8-pound) rolled pork loin or butt roast
3 garlic cloves, minced
2 teaspoons freshly ground black pepper
2 teaspoons dried leaf rosemary
1 teaspoon coarse kosher-style salt
2 tablespoons vegetable oil or olive oil

Method:
Place roast on a rack over a roasting pan. Combine garlic, pepper, rosemary, salt and oil.

Rub evenly all over roast. Insert a meat thermometer into thickest part of meat.

Place in oven and set at 350F (175C). Roast 1 to 2 hours or until thermometer registers 160F (70C) to 165F (75C).

Let stand 20 minutes before carving.

Notes:
Pork butt, which is actually a shoulder cut, is the least-expensive yet one of the tastiest cuts. The loin roasts, whether bone-in or bone-out are meatier with larger muscle structure, making carving nice slices easier. I prefer the rolled pork loin for this all-time favorite country-style pork roast, but the days before payday, I might settle for a butt cut on a supermarket special!

Philadelphia Scrapple

How to make Philadelphia Scrapple Recipe - The Pennsylvania Dutch call this Ponhaws. It was originally a thrifty way to use scraps of pork after hogs had been butchered.

Makes about 32 slices.

Ingredients:
2 pounds fresh pork shoulder
1-1/2 quarts water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups cornmeal
1 teaspoon dried leaf summer savory
1/2 teaspoon dried leaf thyme
Additional salt and freshly ground black pepper (optional)

Method:
Place pork in a Dutch oven. Add water, salt and pepper. Bring to a boil.

Reduce heat and simmer 45 minutes to 1 hour or until meat comes away from bone easily.

Remove meat. Strain broth; there should be about 4 cups broth. Shred meat. Return to Dutch oven with broth. Place over medium heat and slowly stir in cornmeal, keeping mixture smooth.

Add savory, thyme and more salt and pepper to taste, if necessary. Simmer 15 minutes or until cornmeal is cooked.

Press mixture into 2 (9" x 5") loaf pans. Refrigerate. To serve, cut into slices and fry in butter.

Notes:
Today, it can be an economical way to use the leftovers from a pork roast. Even though the recipe calls for fresh pork shoulder, you might roast a piece of pork shoulder 2 pounds larger than you plan to serve at a meal and use the remaining meat for making scrapple. The pork is mixed with cooked cornmeal, chilled in a loaf pan, then sliced and fried as desired.

Saturday, July 26, 2014

Maryland Style Stuffed Baked Ham

How to make Maryland Style Stuffed Baked Ham Recipe - This is an attractive way to present the holiday ham. The green of the spinach contrasts with the red of the ham making a handsomely appropriate dish for the Christmas table.

Makes about 12 servings.

Ingredients:
1 fully cooked ham (about 10 pounds)
1 (10-ounce) package frozen chopped kale or collard greens
1 cup finely chopped fresh spinach
1 large onion, chopped
3/4 cup chopped watercress
1/2 cup finely chopped celery tops
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup honey
2 tablespoons vinegar
2 teaspoons mustard powder
Whole fresh spinach leaves

Method:
Preheat oven to 325F (165C).

Trim rind from ham. With a small paring knife, make X-shaped cuts 2 inches deep and 1 inch apart, spacing cuts all over ham.

Cook kale or collard greens according to package directions. Cool. Squeeze out all excess water. In a large bowl, combine greens, chopped spinach, onion, watercress, celery tops, salt and pepper.

Press greens mixture into ham cuts, packing in well. Place ham, fat-side up, in a large shallow baking pan.

Bake 2 hours. In a small bowl, blend honey, vinegar and mustard powder.

Brush over ham. Continue baking and brushing with remaining honey mixture 30 minutes or until top of ham is richly glazed. To garnish, press fresh spinach leaves into cuts containing cooked greens. Let stand 20 minutes before carving.

Country Ham with Red Eye Gravy

How to make Country Ham with Red Eye Gravy Recipe - Red-eye gravy is another recipe that can start an argument! There are only three ingredients in the recipe but the disagreement storms over whether the pan juices are thinned with water or coffee! In some places, it is served with Hush Puppies, in others fried biscuits. In either case, the bread is fried.

Makes 6 servings.

Ingredients:
6 slices (1/4-inch-thick) well-smoked country ham
1/4 cup packed brown sugar
1/2 cup double-strength black coffee or water

Method:
Trim fat off ham. Saute fat in a heavy skillet until enough fat is rendered to coat bottom of skillet. Add ham. Cook, turning several times until heated through. Remove ham and keep warm.

Stir brown sugar into drippings. Cook over low heat, stirring constantly, until sugar melts.

Add coffee or water. Stir 5 minutes or until mixture is a rich red-brown color.

Spoon gravy onto a warm serving platter and top with ham slices.

Baked Spiced Ham

How to make Baked Spiced Ham Recipe - This original recipe is from The Williamsburg Art of Cookery, and is said to have been the recipe used by Jefferson's family at Monticello. My recipe that follows is updated.

Ingredients:
1 whole (10- to 12-pound) cured, smoked, (uncooked) ham
1/4 cup whole cloves
1 cup packed dark-brown sugar
2 cups dry white wine
Additional white wine
1 tablespoon Dijon-style mustard
Parsley sprigs
Fried apple slices

Method:
Place ham in a large pot; add cold water to cover. Refrigerate overnight. Drain. Add fresh water to cover. Bring to a boil over high heat. Reduce heat; skim off any fat.

Cover and simmer 3 hours. Add more water to keep meat covered, if necessary. Remove from heat and cool in cooking liquid.

Preheat oven to 325F (165C). Remove ham from liquid. Trim excess fat. Place ham on a rack in a baking pan. Stick whole cloves into ham forming a grid or diamond pattern. Pat on a thin layer of brown sugar.

Bake 2 hours. Baste with 2 cups white wine while baking. Place on a warm platter. Skim fat from baking pan.

Deglaze pan by scraping up brownings with additional white wine. Bring to a boil and cook down until juices make a thick glaze. Whisk in mustard.

Brush ham with glaze until shiny. Garnish with parsley and fried apples. Makes 3 to 4 servings per pound.

Note:
To make fried apples, slice whole apples crosswise; do not remove skin or core. Fry in a small amount of butter until browned on both sides but not cooked through.

"Select a nicely cured Ham. Soak overnight in cold water. Wipe off and put in enough Water to cover. Simmer for three Hours. Let cool in the water it was cooked in. Take out and trim. Put into Baking pan. Stick with Cloves and cover with brown Sugar1. Bake in a moderate Oven for two Hours. Baste with White Wine. Serve with a savory Salad."

Friday, July 25, 2014

Liver with Bacon in Sour Cream Gravy

How to make Liver with Bacon in Sour Cream Gravy Recipe - We have available three kinds of liver: beef liver from mature animals; baby beef liver from animals up to 12 months old; and calves' liver from animals between one and three months in age. Any kind of liver can be used here, but I prefer calves' liver.

Makes 4 servings.

Ingredients:
8 bacon slices
1 large onion, sliced
1 pound calves' liver, thinly sliced
1 egg
1/2 cup milk
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pint dairy sour cream (1 cup)

Method:
In a large heavy skillet, cook bacon over medium to low heat until crisp.

Remove bacon onto a warm serving platter. Add onion to skillet. Cook over low heat 10 minutes or until soft but not browned. Remove to platter with bacon. Drain liver and pat dry with paper towels.

In a shallow dish such as a pie pan, beat egg and milk together until blended. Mix flour, salt and pepper in another shallow dish. Dip liver pieces first in egg mixture, then into flour mixture.

Increase heat to medium-high. Add liver pieces. Brown quickly on both sides, about 5 minutes. Liver cooks quickly and is best when not overdone and dry.

Remove meat to platter with onions and bacon. Add sour cream to skillet; stir to scrape up brownings. Pour sauce over liver and serve immediately.

Crumbera Knepp

How to make Crumbera Knepp Recipe - These potato dumplings are boiled like noodles and served hot with Sauerbraten

Ingredients:
4 large potatoes, unpared
1/2 cup bread crumbs
l egg
2 tablespoons milk
1/2 teaspoon salt
1 tablespoon all-purpose flour

Method:
Place unpared potatoes in a medium-sized saucepan. Add water to cover.

Simmer about 25 minutes or until cooked. Let potatoes cool in their skins. Peel and put through a ricer.

In a large bowl, mix bread crumbs, egg and milk; stir in riced potatoes and salt. If batter is too stiff and crumbly, add another egg. Mold into balls the size of walnuts.

Dust with flour. Bring a large pot of water to a boil. Add 1 tablespoon salt for each quart of water.

Drop potato balls into boiling water. Cover and boil gently 10 minutes. Serve immediately.

Makes 8 servings.

Sauerbraten

How to make Sauerbraten Recipe - The Pennsylvania Dutch and their ancestors have traditionally been meat eaters. The early settlers, however, had to settle for rabbit, wild fowl and venison until their herds were established.

Ingredients:
4 pounds boneless, rolled beef chuck or round
Salt and pepper
3 cups white or cider vinegar
3 cups water
4 large onions, sliced
1 bay leaf
1 teaspoon whole black peppercorns
2 tablespoons sugar
10 whole cloves
All-purpose flour
2 tablespoons lard or vegetable oil
Crumbera Knepp, page 24
3 tablespoons all-purpose flour
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup raisins

Method:
Rub beef with salt and pepper. Place in a large, stainless, glass or plastic bowl (not aluminum). In a large saucepan, combine vinegar, water, onions, bay leaf, peppercorns, sugar and cloves.

Heat just to simmering; do not boil. Pour vinegar mixture over beef to partially cover. Cool, then cover and refrigerate 4 to 6 days, turning meat each day.

Remove meat from marinade, reserving marinade. Wipe meat dry. Rub meat with flour. Heat lard or oil in a heavy Dutch oven. Brown meat on all sides in hot fat. Pour vinegar mixture over beef. Taste and dilute with water if it seems too sour.

Reduce heat. Simmer, covered, 2 to 3 hours or until meat is tender and vinegar mixture cooked down. Prepare potato balls for Crumbera Knepp. Remove beef and keep warm. Strain liquid and return to Dutch oven.

In a cup, mix 3 tablespoons flour with a small amount of water to make a paste; whisk into liquid in Dutch oven. Bring to a boil and cook, whisking, until thickened. Add ginger, allspice and raisins. Cook potato balls for Crumbera Knepp. Moisten roast with gravy and serve remainder in a gravy boat.

Serve meat with hot dumplings. Makes 8 servings.

Iron Miners Pasties

How to make Iron Miners Pasties Recipe - Iron miners in Northern Minnesota and in the copper mines of the Upper Peninsula of Michigan carried pasties in their lunchpails everyday to the depths of the mines.

Ingredients:
Boiling-Water Pastry:
1 cup lard or shortening
1-1/4 cups boiling water
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour

Beef-Vegetable Filling:
4 medium-sized potatoes, cut into 1/2-inch dice
1 cup diced carrots (1/2-inch dice)
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound top round of beef, cut into 1/2-inch pieces

Apple Filling:
4 medium-sized apples, pared, cored, sliced into
12 wedges each
2 tablespoons sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Method:
To prepare Boiling-Water Pastry:
In a large bowl, mix lard or shortening with boiling water and salt; stir until fat is melted. Add enough flour to make a stiff dough.

Cover and refrigerate 1 hour or more. Divide into 8 parts. On a lightly floured board, roll out each part to make an oval, 11 inches long and 8 inches across. Preheat oven to 350F (175C). Line 2 baking sheets with parchment paper or grease baking sheets.

To prepare Beef-Vegetable Filling:
In a medium-sized bowl, combine ingredients.

To prepare Apple Filling:
In another medium-sized bowl, combine ingredients.

To fill and bake:
Put 1 cup meat mixture on center of each pastry oval, leaving enough space on 1 side for the length of the apple slices, and 2 to 2-1/2 inches of margin along both sides of filling.

Arrange 6 apple slices in a little pile on empty side of pastry oval, next to meat filling. Gently lift pastry edge up around meat and apple fillings. Pinch seam firmly lengthwise across top of pastry to make a seam about 1/2 inch wide and standing upright. Pinch with 2 fingers and thumb to make a pretty rope-like design. Repeat for each pasty.

Place a wooden pick on end of pasty to mark apple end of filling. Arrange pasties on prepared baking sheets. Bake 1 hour or until golden. Serve hot, cooled to room temperature, or refrigerate, or freeze. Heat in a 300F (150C) oven before serving. Pasties are usually served with a pat of butter on top. Makes 8 pasties.

Tuesday, July 22, 2014

Shepherd's Pie

How to make Shepherd's Pie Recipe - Its wonderfully simple name and unpretentious character prompted a young family we know to make this their Christmas Eve meal every year because it provides a plain yet tasty contrast to the rich food served on Christmas Day.

Ingredients:
1-1/2 cups ground cooked meat
1 cup hot beef broth or leftover beef gravy
1 small onion, sliced
Salt and freshly ground black pepper to taste
2 cups mashed potatoes
1/4 cup half and half or milk
1 to 2 tablespoons butter, softened

Method:
Preheat oven to 350F (175C).

In a medium-sized bowl, combine meat with broth or gravy and onion. Add salt and pepper.

Turn into a heavy skillet and heat to simmering. Pour into a baking dish. Whip potatoes with half and half or milk, butter, salt and pepper.

Beat until light. Spread whipped potato mixture over meat mixture to cover completely.

Bake 30 to 40 minutes or until lightly browned. Makes 4 servings.

Red Flannel Hash

How to make Red Flannel Hash Recipe - This hash is usually prepared on the day after a New England Boiled Dinner which included cooked beets. It is the beets that give it the "red flannel" name.

Ingredients:
3 medium-sized beets, cooked
1 large potato, cooked
1 pound ground cooked meat
Salt and freshly ground black pepper to taste
1/2 cup butter
1 medium-sized onion, chopped
1 tablespoon whipping cream

Method:
Grease a 2-quart baking dish.

Chop beets and potato using a knife, or chop in a food processor fitted with the steel blade until coarse but not fine. Turn into a medium-sized bowl.

Mix in ground meat, salt and pepper. In a large skillet, heat half of butter. Add onion.

Cook over medium heat 5 minutes or until onion is translucent.

Stir in meat mixture. Cook over low heat 10 minutes, stirring occasionally. Preheat broiler. Lift mixture into greased baking dish.

Melt remaining butter and combine with cream.

Spoon over hash. Broil 3 inches from heat 5 minutes or until hash has a rich brown crust.

May be served with poached eggs on top. Makes 4 servings.

New England Boiled Dinner

How to make New England Boiled Dinner Recipe - The traditional dish for the day following a boiled dinner is one of Red Flannel Hash which utilizes the leftovers from this meal.

Ingredients:
1 (3- to 4-pound) lean beef brisket or corned beef
8 medium-sized onions, peeled
1 small head cabbage, cut into wedges
8 large carrots, cut into chunks
2 white turnips, cut into 1/2-inch slices
8 medium-sized potatoes, quartered
8 whole beets
Salt and freshly ground black pepper to taste
Melted butter (optional)
Freshly grated horseradish (optional)

Method:
Place meat in a deep heavy pot. Add water to cover.

Simmer 3 to 4 hours or until meat is fork-tender.

Add whole onions, cabbage, carrots, turnips and potatoes. Simmer 20 to 30 minutes longer or until vegetables are tender. Meanwhile, place beets in a separate pot.

Add water to cover. Simmer until tender. Peel cooked beets. To serve, slice beef and arrange vegetables around it on a large platter. In the classic arrangement, carrots and turnips are at opposite ends.

Cabbage wedges and beets are on opposite sides of platter from potatoes and onions. Season with salt and pepper.

Pour melted butter over vegetables, if desired. Serve with Northern Johnnycake or Corn Bread, Beaten Biscuits, or white rolls. Freshly grated horseradish can be passed at the table.

Apple Pie, completes the menu. Makes 4 servings with enough leftovers for Red Flannel Hash, opposite.

Notes:
For a boiled dinner, a genuine Yankee cook uses brisket, the classic cut for making corned beef. The meat is covered with cold water and simmered gently until almost tender, then the vegetables are added. Strangers to New England are alarmed at the absence of the red color which is characteristic of corned beef. But this beef is not cured with saltpeter which would give that red color. The beets are usually boiled separately as they tend to dye everything red.

Sunday, July 20, 2014

Pan Fried Porterhouse with Mushrooms

How to make Pan Fried Porterhouse with Mushrooms Recipe - When Mark Twain toured Europe in 1878, he complained bitterly about the food. One of the favorites marked on his list of foods to be ready and hot when he arrived at home was a porterhouse steak, pan-fried, with mushrooms.

Ingredients:
1/2 cup butter
1 pound fresh mushrooms, sliced
1 teaspoon dried leaf tarragon
3/4 cup whipping cream
1 (1-1/2-inch-thick) porterhouse steak (about 2 pounds)
1 tablespoon butter
Salt and freshly ground black pepper to taste

Method:
In a skillet or frying pan, heat 1/2 cup butter. Add mushrooms. Saute over medium heat 5 minutes.

Add tarragon and cream. Simmer over low heat until sauce has thickened slightly.

Score fat on steak so it will not curl during cooking.

Place 1 tablespoon butter and steak in another heavy skillet. Cook steak over high heat 5 minutes on each side for rare meat. Or, cook longer according to your taste.

Sprinkle with salt and pepper. Serve with creamed mushrooms.

Makes 2 to 3 servings.

Round Steak and Onions

How to make Round Steak and Onions Recipe - This is also known as Swiss steak and often has cheese sprinkled on top before serving.

Ingredients:
1 to 1-1/2 pounds round steak
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried leaf marjoram
1/4 cup all-purpose flour
1/4 cup butter
2 medium-sized onions, thinly sliced
1/2 cup beef broth
1/2 cup dairy sour cream

Method:
Cut steak into 4 pieces. On a plate, mix salt, pepper, marjoram and flour.

Dredge steak in flour mixture. With the side of a plate, pound flour mixture into steaks, adding more of mixture until steaks are about doubled in diameter and about 1/4 inch thick.

In a heavy skillet, heat butter over medium heat.

Add onions. Saute 10 minutes or until golden. Lift out onions; set aside. Add steak to hot fat; brown over medium-high heat.

Add beef broth and sauteed onions. Cover and simmer over very low heat 1 hour or until steaks are fork-tender.

Remove steaks onto a warm platter. Stir sour cream into pan drippings, whisking until smooth.

Pour over steaks and serve. Makes 4 servings.

Chicken Fried Steak

How to make Chicken Fried Steak Recipe - In the West where steak was abundant and chickens were scarce, this was an economical and popular way to prepare round steak or minute steak. This is sometimes called Texas-fried steak. The meat is rolled in flour or crumbs, fried and eaten like chicken.

Ingredients:
1 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 thin slices round steak or minute steak (1 pound)
1 large egg, beaten
1/4 cup vegetable oil
2 tablespoons all-purpose flour
1 cup water or milk
Additional salt and freshly ground pepper (optional)

Method:
On a plate, mix bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip beef into beaten egg, then into bread crumbs.

In a heavy skillet, heat oil. Add meat. Brown over low heat 10 to 15 minutes on each side. Place on a warm platter; keep hot.

To make gravy, add flour to pan drippings.

Stir over medium heat until light brown. With a whisk, stir in water or milk until it thickens into gravy. Add more liquid if too thick. If desired, add salt and pepper to taste.

Return steaks to pan. Simmer until ready to serve. Makes 4 servings.

Saturday, July 19, 2014

Cowboy Steak

How to make Cowboy Steak Recipe - The image of cowboys holding a steak on a stick over an open fire was my first impression of this recipe. Careful reading, however, indicates that the cowboy must have had a "missus" back at camp marinating this steak while her man was out rounding up the "doggies" (calves).

Ingredients:
1 (1-1/2- to 2-inch-thick) boneless chuck roast, preferably the first cut (5 to 5-1/2 pounds)
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon dried leaf rosemary
1/4 teaspoon mustard powder
1/3 cup red-wine vinegar
2 teaspoons freshly ground black pepper

Method:
Trim excess fat from roast. Place roast in a shallow baking dish or in a large, heavy-duty, plastic bag. Combine remaining ingredients and spread over both sides of meat.

Cover and refrigerate 24 hours, turning 2 or 3 times. The next day, preheat broiler or charcoal.

Broil meat about 5 inches from heat about 20 minutes on 1 side and 15 minutes on the other. Or, cook in a charcoal-fired smoke-cooker 5 to 6 hours or until meat registers 140F (60C) for rare or 150F (65C) for medium rare.

The long slow cooking combined with the initial marinating makes the meat very tender. To serve, cut across grain on diagonal.

Makes about 1 serving per 1/3 pound of uncooked meat.

Note:
Use an instant reading thermometer to check the temperature of the meat quickly. This is a type of thermometer designed for use with microwaved foods, also one that chef's carry around with them to check the temperature of sauces. The very slim stem on the thermometer allows an almost instant temperature reading.

This makes a great, economical, company dish! Look for a thick, boneless, first cut of the chuck at the meat counter. It is usually the least expensive of the chuck roasts. The thicker 2-inch cut will be juicier and more tender if you use a smoke-cooker.

New Mexico Tamale Pie

How to make New Mexico Tamale Pie Recipe - This dish is credited to the Aztecs who served it to Cortes when he arrived in Mexico City. Traditional tamales are made with corn husks that have been soaked in water, spread with cornmeal mush made from masa, and sometimes topped with chili con carne.

Ingredients:
2-1/2 cups boiling water
1 cup yellow cornmeal
2 teaspoons salt
2 tablespoons butter
1/2 cup whole ripe olives
1/2 cup raisins
1 cup (4 ounces) shredded Jack or Cheddar cheese

Filling:
2 tablespoons vegetable oil
1/2 cup diced white onion
1 garlic clove, minced or pressed
1 pound lean ground beef
1/2 cup diced celery
1/4 cup diced green bell pepper
1 cup whole-kernel corn, fresh from the cob, frozen or drained, canned
1-1/2 cups chopped fresh tomatoes
1 cup sliced ripe olives
1 tablespoon chili powder
2 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper

Method:
Boil water in a medium-sized saucepan. Stir in cornmeal and salt. Cook until thickened, stirring constantly.

Add butter. Cook, stirring, 20 minutes over low heat. Grease a 2-quart casserole. Spread cooked cornmeal over bottom and sides of casserole. Set aside while you prepare filling.

Preheat oven to 350F (175C). Pour filling into lined casserole.

Bake 45 minutes. Before serving, sprinkle top with whole ripe olives, raisins and shredded cheese. Return to oven just long enough to melt cheese.

Makes 6 to 8 servings.

To prepare filling:
In a heavy skillet, heat oil. Add onion and garlic. Saute over low heat 5 minutes. Increase heat to high and add beef. Brown meat, stirring constantly. Add celery, green pepper, corn, tomatoes, sliced olives and seasonings. Simmer over low heat 10 minutes.

Notes:
The husks are folded up to enclose the filling, tied with another strip of husk, then steamed until heated through. Tamale pie has basically the same ingredients without the corn husks and is baked in a casserole lined with cornmeal masa. It makes a great meal accompanied by a garlicky green salad and followed with a platter of fresh melons for dessert.

Friday, July 18, 2014

Chili con Carne

How to make Chili con Carne Recipe - Chili con carne is said to have been invented by Mexican residents of Texas.

Ingredients:
2 pounds extra-lean ground beef
1 large onion, chopped
2 garlic cloves, minced or pressed
1 quart skinned fresh tomatoes or home-canned tomatoes, or 2 (16-ounce) cans tomatoes
1 (8-ounce) can tomato sauce
4 cups beef broth
2 to 3 tablespoons chili powder
1 tablespoon ground cumin
Salt to taste
1/2 teaspoon dried leaf oregano
Dash of hot-pepper sauce
2 cups pinto beans, cooked*, or 2 (16-ounce) cans pinto or red kidney beans, drained

Method:
In a heavy Dutch oven, slowly brown beef with onion and garlic until meat is cooked through.

Add tomatoes with juice, tomato sauce, beef broth, chili powder, cumin, salt, oregano and hot-pepper sauce. Simmer beef mixture, covered, 1-1/2 to 2 hours.

Add cooked or canned beans and simmer 30 minutes longer. Makes 8 servings.

*To cook pinto beans:
Follow package directions. Or, wash and pick over beans; place in a large saucepan. Cover with water and soak overnight. Drain. Cover with water again. Simmer, covered, 2 to 3 hours or until beans are tender.

For the "quick-soak" method:
Wash and pick over beans; place in a large saucepan. Cover with water and bring to a boil. Remove from heat. Cover and let stand 1 hour. Return to a simmer and cook, covered, 3 to 4 hours or until beans are tender.

Serbian Sarmas or Cabbage Rolls

How to make Serbian Sarmas or Cabbage Rolls Recipe - My friend, a lady of Czech background, recalls that her farm home always had the smell of sauerkraut which was served all winter long with many kinds of stewed meats, pork roasts, meatballs, meat loaves and cabbage rolls.

Ingredients:
1 large head cabbage
1/4 pound ground pork
3/4 pound ground beef
1/2 cup long-grain rice, cooked 10 minutes, rinsed, drained
1 small onion, chopped
2 garlic cloves, mashed (optional)
l e g g
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (2-pound) package refrigerated sauerkraut or 1 (32-ounce) can
1 (8-ounce) can tomato sauce
2 tablespoons brown sugar
1 cup beef broth

Method:
Carefully remove large outer leaves from cabbage; you will need 12 leaves.

Wash leaves. Drop into a large pot of boiling water for 5 minutes or until leaves are just flexible.

Remove and drain. Preheat oven to 350F (175C).

In a large bowl, combine ground pork, ground beef, rice, onion, garlic, if desired, egg, salt and pepper. Divide meat mixture evenly to make 12 balls.

Place 1 ball of meat on each cabbage leaf; wrap leaves tightly to enclose meat. Rinse and drain sauerkraut. Spread in the bottom of a large shallow baking pan.

Place filled cabbage leaves on top of sauerkraut. In a small saucepan, combine tomato sauce, brown sugar and beef broth.

Stir and bring to a boil. Pour over rolls. Bake, uncovered, 1 hour. Add more liquid if necessary during cooking. Makes 12 cabbage rolls.

Variation:
German-Style Cabbage Rolls: Omit sauerkraut and beef broth. Add 1/4 cup cider vinegar and 1 (12-ounce) bottle or can of beer to tomato-sauce mixture. Bake as above.
Serve with buttered cooked noodles.

Old Time Meat Loaf with Salt Pork

How to make Old Time Meat Loaf with Salt Pork Recipe - The original term "meat packer" meant somebody who packed meat in barrels with salt. Salt pork was the standard meat of Americans heading Westward.

Ingredients:
2 pounds lean ground beef
1/4 pound salt pork, ground
3/4 cup fine dry bread crumbs
1 cup hot milk
!egg
1 teaspoon crumbled, dried, sage leaves
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
Relish

Method:
Preheat oven to 350F (175C).

In a large bowl, blend beef with salt pork; push to side of bowl. On the other side of bowl, mix 1/2 cup bread crumbs with hot milk.

Blend meat, crumb mixture, egg, sage, celery salt and pepper.

Press into a 9" x 5" loaf pan. Top with remaining bread crumbs.

Bake 1 hour. Serve hot with relish of choice. Makes 8 servings.

Country Style Meat Loaf

How to make Country Style Meat Loaf Recipe - Meat loaves that are dry are so because they have been overcooked, or because they have too much oatmeal, rice, corn flakes or cereals for binders. This one is very juicy. Delicious served hot, it is also excellent served cold or used as a filling for sandwiches.

Ingredients:
2 pounds extra-lean ground beef
1 medium-sized onion, sliced crosswise into rings
2 eggs, unbeaten
1-1/2 teaspoons mustard powder
1 teaspoon chili powder
1 pint home-canned tomatoes or 1 (16-ounce) can whole, diced,
sliced or wedged tomatoes
2 bread slices, broken into pieces
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 bacon slices

Method:
Preheat oven to 350F (175C).

In the bowl of a heavy-duty mixer, combine beef, onion, eggs, mustard powder, chili powder, tomatoes with juice, bread, salt and pepper.

Mix until ingredients are evenly blended. Or, mix thoroughly with your hands in a large bowl. Pack mixture into a 9" x 5" loaf pan.

Place bacon slices on top of meat mixture.

Bake 1-1/2 hours. Makes 8 to 10 servings.

Tuesday, July 15, 2014

Meatballs in Curry Sauce

How to make Meatballs in Curry Sauce recipe - To enjoy meatballs curry-style, serve over hot fluffy rice and offer flaked or grated coconut, chopped almonds, chutney, sliced bananas and other favorite curry toppings.

Ingredients:
Swedish Meatballs, see recipe
1/4 cup butter
1 large onion, chopped
1 garlic clove, minced or mashed
2 tablespoons curry powder
3 tablespoons cornstarch
2 teaspoons sugar
1/2 teaspoon salt
Dash of red (cayenne) pepper
2 cups chicken broth
1/2 pint whipping cream (1 cup)

Method:
Prepare Swedish Meatballs; set aside. In a large heavy skillet, heat butter.

Add onion and garlic. Saute 5 minutes or until onion is translucent. Add curry powder and stir 1 minute.

Stir in cornstarch, sugar, salt and red pepper over medium heat until bubbly. Gradually stir in chicken broth and cream. Cook, stirring, until thickened.

Remove from heat and add baked meatballs with pan juices. Heat to serving temperature or cool and reheat later.

Makes 6 to 8 main-dish servings, 20 appetizer servings.

Meatballs with Swedish Cream Gravy

How to make Meatballs with Swedish Cream Gravy recipe - This makes a perfect family dish.

Ingredients:
Swedish Meatballs, see recipe
1/4 cup all-purpose flour
2 cups half and half
Salt and freshly ground black pepper to taste

Method:
Prepare Swedish Meatballs; set aside. Strain juices from baking pan; set aside.

In a large heavy skillet, stir flour over medium heat until browned.

Slowly whisk in half and half, pan juices, salt and pepper; bring to a boil. Cook, stirring, until thickened and smooth. If gravy has lumps, pour through a strainer or turn into a blender and process until smooth.

Add baked meatballs to sauce. Heat to serving temperature or cool and reheat later. Makes 6 to 8 main-dish servings.

Meatballs in Italian Tomato Sauce

How to make Meatballs in Italian Tomato Sauce recipe - Italians have probably had the greatest influence on American cuisine of all immigrant groups. Spaghetti and meatballs, pizza, lasagna, are a few of our popular family dishes that attest to this belief. Serve the basic meatballs over cooked pasta and offer additional grated Parmesan cheese for topping.

Ingredients:
Swedish Meatballs, omitting allspice and adding 1 teaspoon each dried leaf basil and oregano, and 1/2 teaspoon each garlic puree and freshly ground black pepper
2 tablespoons olive oil
1 medium-sized onion, chopped
1 garlic clove, minced or mashed
1 quart home-canned tomatoes or 1 (28-ounce) can Italian-style tomatoes
1 teaspoon dried leaf basil
1 teaspoon dried leaf oregano
1 bay leaf
1/4 cup red wine
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (3 ounces) grated Parmesan cheese

Method:
Prepare Swedish Meatballs making the changes listed above; set aside.

In a large heavy skillet, heat olive oil. Add onion. Saute 5 minutes over low heat. Add garlic and cook 1 minute.

Add tomatoes with juice, basil, oregano and bay leaf. Simmer, uncovered, 20 minutes.

Stir wine, sugar, salt and pepper into sauce. Add Parmesan cheese and baked meatballs with pan juices. Heat to serving temperature or cool and reheat later.

Makes 6 to 8 main-dish servings, 20 appetizer servings.

Thursday, July 10, 2014

Meatballs in Sour Cream Stroganoff Sauce

How to make Meatballs in Sour Cream Stroganoff Sauce Recipe - Sour cream in the sauce denotes to us a "Russian" flavor. Serve the meatballs in sauce over hot buttered noodles.

Ingredients:
Swedish Meatballs,
1/4 cup butter
1 small onion, minced
1/4 cup all-purpose flour
2-1/4 cups beef broth
1/2 pint dairy sour cream (1 cup)
1/2 teaspoon dill weed
Salt and freshly ground black pepper to taste

Method:
Prepare Swedish Meatballs; set aside. In a large heavy skillet, heat butter. Add onion.

Cook over low heat, stirring, about 5 minutes or until onion is translucent but not browned.

Blend in flour. Gradually stir in beef broth. Cook, stirring, until thickened.

Stir in sour cream, dill weed, salt and pepper. Add baked meatballs with pan juices. Heat to serving temperature or cool and reheat later.

Makes 6 to 8 main-dish servings, 20 appetizer servings.

Oriental Style Sweet and Sour Meatballs

How to make Oriental Style Sweet and Sour Meatballs Recipe - Sweet and sour sauce means Oriental- or Polynesian-style to us. For a main dish, serve the meatballs over hot fluffy rice and offer extra soy sauce as a condiment. These meatballs make an excellent party appetizer, too. Keep hot in a chafing dish and have frilled picks handy.

Ingredients:
Swedish Meatballs,
1 (16-ounce) can unsweetened pineapple chunks, packed in
natural juices
1 (10-3/4-ounce) can undiluted chicken broth
1/4 cup packed dark-brown sugar
1/4 to 1/2 cup white-wine vinegar or to taste
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1/4 cup cornstarch
1 cup sliced green onion
3 green bell peppers, seeded, cut into 1-inch squares

Method:
Prepare Swedish Meatballs; set aside.

Drain juice from pineapple into a large heavy skillet. Add chicken broth, brown sugar, vinegar, soy sauce, ketchup and cornstarch.

Whisk until blended. Stir over medium-high heat until mixture comes to a boil and thickens. Add onion and peppers. Cook 1 minute longer, stirring. Remove from heat.

Add pineapple and baked meatballs with pan juices. Heat to serving temperature or cool and reheat later.

Makes 6 to 8 main-dish servings, 20 appetizer servings.

Swedish Meatballs

How to make Swedish Meatballs Recipe - Meatballs are basic to the cuisines of many of the ethnic groups that settled in our country. The sauces that follow are a quick way to adapt this basic recipe to Oriental-, Indian-, Italian- and Russian-style meals.

Ingredients:
Sauce of choice, see pages 10 to 12
1-1/2 pounds extra-lean ground beef or ground chuck
1/2 pound ground pork
3 tablespoons finely minced onion
1/2 cup soft bread crumbs
1/2 cup milk
2 eggs
1-1/2 teaspoons salt
1/2 teaspoon ground allspice (optional)
1/4 teaspoon ground white pepper (optional)

Method:
Prepare sauce of choice; set aside. In a large bowl, combine ground beef, ground pork, onion, bread crumbs, milk, eggs, salt, allspice and pepper, if used, until evenly blended.

Preheat oven to 500F (260C). Shape meat mixture into balls the size of large marbles, using 1 tablespoon of mixture for each. Arrange meatballs on 1 or more large shallow baking pans. Bake 4 to 5 minutes or until lightly browned.

Remove and add to prepared sauce including pan juices. Serve immediately or cool, then refrigerate until serving time.

Reheat meatballs and sauce over low heat; keep warm in a chafing dish or over a candle warmer. Makes about 80 meatballs.

Note:
For weddings, family gatherings or other large, group occasions, multiply the quantities and bake the meatballs ahead. Freeze them in a single layer on a tray. When frozen, pack them into plastic bags and return to the freezer. Meatballs may be easily thawed by adding them, still frozen, to a hot prepared sauce for serving.