Meat Loaf in a Bread Basket

1 large round loaf unsliced french bread, about 9 inches in diameter (may use brown and serve or completely baked bread)
1/2 c milk
1/2 c packed parsley sprigs
1 small tomato
2 eggs
1 1/2 t salt
1/8 t pepper
1/4 t each oregano leaves and dry basil
1/ lb each lean ground beef, ground pork, and ground veal
2 oz jack cheese
2 T butter at room temperature

Slice off a 7 inch circle from top of loaf to form lid. Pull enough soft bread out of loaf and from inside lid to leave a 1/2 inch thick shell. Using metal blade, process enough of the soft bread to make 1 cup crumbs (save remaining bread for other uses). Turn crumbs into large mixing bowl, stir in milk and let stand 5 minutes. Process parsley until finely chopped; add to bread crumbs. Peel tomato, cut into chunks and process with on-off bursts until coarsely chopped. Add eggs, salt, pepper, oregano and basil to tomato and process 2 seconds to blend. Add to bread crumbs along with ground meats and mix well. Pack meat mixture into bread shell. Shred cheese with the shredding disc. Sprinkle over meat, then replace bread lid - it should fit tightly on bread. Rub butter on all sides of loaf. Wrap buttered loaf in a piece of heavy-duty foil or a double thickness of lightweight foil; place on a baking sheet. Bake in a 350 oven for 2 hours. Remove from oven and loosen foil to allow steam to escape. (If you use brown and serve bread open foil for last 10 minutes of baking so bread can brown.) Cool for 10 minutes, then cut in wedges with a serrated knife. If you wish to keep bread warm for several hours loosen foil and allow steam to escape then rewrap in foil. Makes 10 servings.

Great for picnics!

Meat Pie

4 lbs lean beef chuck
7 T flour
1 t poultry seasoning
1/2 t pepper
1/4 t nutmeg
1/4 t cinnamon
1/4 t ginger
7 T butter
4 c tomato juice
2 c consomme
2 t salt
1/2 t thyme
1/2 t oregano
2 c sliced carrots
2 c potatoes
16 small white onions
2 packages frozen peas
1 T sugar
Biscuits

Have the chuck cut in 1 1/2 inch cubes. Mix 5 tablespoons flour with the poultry seasoning, pepper, nutmeg, cinnamon and ginger. Put the seasoned flour into a paper bag and shake the beef cubes in it until they are thoroughly coated. Melt 5 tablespoons butter in a large skillet. Reduce heat and brown the beef slowly, tuning occasionally. Cover meat with 2 cups tomato juice and 1 cup consomme. Season with salt, thyme and oregano. Cover and simmer gently for 2 hours. Cook the carrots, potatoes and onions in 2 cups tomato juice and 1 cup consomme 45 minutes before the meat is done. After 40 minutes of cooking add the peas and cook 5 minutes more. Transfer the meat and sauce to a large pan or casserole. Stir in the vegetables and sugar. Make a roux of 2 tablespoons melted butter and 2 tablespoons flour. Stir into sauce until well blended. Let the sauce come to a boil and drop biscuits on the bubbling gravy. Bake in hot over, 400, for about half an hour until biscuits are delicately browned. Eight to ten servings.

Beef Stroganoff

1 1/2 pounds sirloin steak
2 onions chopped fine
1/2 pound mushrooms sliced
1 clove garlic crushed
4-6 T butter

Sauce
2 T flour
1 (10 1/2 oz) can consomme
1 pint sour cream
1/2 t salt
1/4 t pepper
1 t paprika
1 T Worcestershire sauce

Remove the fat from the steak and cut into pencil-thin strips. Saute the onions with the mushrooms and garlic in 4 T butter for about five minutes. Add the beef, more butter if necessary. Season with salt and pepper. Have the heat high and toss the meat continuously for no more than three minutes. Remove the steak and vegetables.

Sauce: Pour off all but 2 T drippings and blend in the flour. Add the consomme and stir until smooth and thickened. Put in the sour cream, salt and pepper to taste and keep the heat low so the cream won't curdle. Add paprika and Worcestershire sauce. Just before serving add the beef and vegetables and heat together for a few minutes. Use more salt if necessary. Serve with noodles. Four servings.

German Meatballs with Sour Cream Gravy

1/2 c butter
1/2 c minced onion
2 lb ground beef
3 c coarse bread crumbs
1 t beef stock base
2 t salt, divided
1/4 t pepper, divided
1/2 c chopped parsley
4 t Worcestershire, divided
2 t dry mustard
2 eggs
2 cans (10 1/2 oz) consomme
2 t Kitchen Bouquet
1 c sour cream

Melt butter in saucepan; add onion; saute until tender. Combine ground beef and bread crumbs; add butter mixture and beef stock base. Add 1 t sale, 1/8 t pepper, parsley, 3 t Worcestershire, mustard and eggs; mix lightly but thoroughly. Shape meat mixture into 2-inch balls; place in baking dish. Bake at 350 for 30 -35 minutes. Meanwhile, prepare sour cream gravy: in saucepan combine consomme (which has been thickened with flour), remaining salt, pepper and Worcestershire.  Add Kitchen Bouquet; heat to simmering point, stirring occasionally. When ready to serve fold sour cream into hot gravy; heat a few minutes longer; pour over meat balls. Serve five or six.

Yes Kevin, you can still get Kitchen Bouquet

Meat Loaf

1 lb ground beef
1 egg
1/2 c chili sauce (ie: Heinz Chili Sauce)
1 t Worcestershire sauce
1 t salt
1/4 t pepper
13 saltines crushed
1 onion chopped
3-4 slices bacon

Mix together the ground beef, egg, chili sauce, Worcestershire sauce, salt, pepper, 10 saltines and the onion. Grease a loaf pan and pack the meat mixture into it. Crush 3 saltines and sprinkle over the top. lay the bacon slices over all. Bake in moderate oven, 350, for an hour. Serve hot or cold. Don't call me if it doesn't stay together. Cold is cheating by the way. Four to six servings.

(The photo is Michelle's, it didn't fall apart!)

Enchiladas Con Carne

2 large tomatoes, peeled and chopped (with a pinch of sugar)
1 clove garlic, minced
1/4 c shortening
1 1/2 t salt
Pepper to taste
1 large onion, minced
1/4 c grated mild cheese
Oregano to taste
Lettuce wedges and tomato slices
12 tortillas

Mix the chopped tomatoes and the garlic. Saute for about 5 minutes on a low flame in half the melted shortening. Add the salt and pepper. In another skillet, or in the oven, saute the tortillas in the remaining shortening. Be sure and brown on both sides. In the center of each tortilla place 1 1/2 t of tomato mixture, some chopped onion, and meat. Roll the tortillas and place on a serving dish. Top with grated cheese and oregano to taste. Serve with lettuce wedges and tomato slices. Makes 12.

Barbequed Beef Casserole

1 1/2 lbs round steak cut into 1 inch cubes
2 T butter
1/4 t ground pepper
12 small white onions
2 cloves garlic crushed
1/2 c vinegar
1/4 c water
1 T brown sugar
2 T Worcestershire sauce
1/2 c catsup
1 t salt
2 t dry mustard
2 c cooked peas

Heat the butter in a skillet and brown the meat. Sprinkle with pepper.  Add the onions, garlic, vinegar, water, brown sugar, Worcestershire sauce, catsup, salt and mustard. Bake in a covered 2-quart casserole 1 1/2 hours in a moderately slow oven, 325. Uncover and stir in the peas. Cover and bake for another 20 minutes. Four servings.

Roast Beef with Yorkshire Pudding

Roast Beef

3-4 lbs sirloin or standing rib roast
3-4 slices bacon
1 onion, chopped
1 clove garlic, chopped
1/2 green pepper, chopped
1 tomato, chopped

Place 3-4 slices of bacon on the bottom of a roasting pan and put the roast on top of them. Preheat the oven to 500 for 5 minutes, and while it heats add the onion, garlic, green pepper and tomato to the roasting pan. Slide the roast into hot oven for 5-10 minutes, then lower the oven heat to 300-350 and continue roasting, basting frequently until the meat is done to your liking.
In a 300 oven:    15 minutes per pound for rare
                        18 minutes per pound for medium
                        20 minutes per pound for well done

Yorkshire Pudding

1 c sifted flour
2 eggs, beaten
1 c milk
dash salt and white pepper
1/2 t baking powder
1/4 c water
Mix all the ingredients together and beat thoroughly with a rotary beater. When your roast is done, take it from the oven and let it rest under foil. This will distribute the juices and make the roast easier to carve. Turn the over heat to 450 and strain 1/4 cup of the fat from the bottom of the roasting pan into a heated heavy iron skillet. Pour the pudding batter over this fat and bake in the 450 oven for 25 minutes, or until nicely browned. Cut in wedges and serve in a separate dish with the roast beef.

Pan Gravy

Puree the vegetables from the roasting pan and heat then add about 1/2 cup of water mixed with 2-3 tablespoons of flour. Cook and stir until thickened.

Cheddarburgers

2 lbs lean beef, ground
6 slices bacon
6 small green onions, minced
1 t freshly ground black pepper
1/2 c grated sharp cheddar cheese
2 t Worcestershire sauce
2 t chili sauce
2 or 3 T cold tomato juice

Pan fry the bacon until crisp. Remove to paper towel, blot and crumble fine. Drain off all but 1 tablespoon bacon fat from pan and saute onions for 5 minutes. Combine ground beef, pepper, bacon crumbles and onions. Add grated cheese, Worcestershire and chili sauce. Add tomato juice. Form into 8 uniform patties. Chill.

Brush patties with bacon fat. Grill over hot coals 4 or 5 minutes on each side, turning only once.

Beef Barley Soup

1 lb stew meat
1 onion
1 can consomme
garlic salt
3/4 lb barley
1 package frozen green beans

Brown the meat and onions in butter. Sprinkle with garlic salt, add barley and consomme and cook over low heat for about 1 1/2 hours. Bring to a boil and add frozen green beans, cooking until beans are done.

you will likely need to add water as well.

Deviled Swiss Steak

1 1/2 lbs sirloin steak, cut into 2x3 inch pieces
1 c sliced onion
1 clove garlic crushed
3 T shortening or salad oil
2 c canned tomatoes
1 c water
2 T Worcestershire sauce
1 T dry mustard
1 T brown sugar
Dash paprika
Dash pepper

Saute the onion and garlic in the shortening or oil until golden. Dredge the meat with seasoned flour and saute in skillet with onion until brown. Mix the tomatoes and water. Add the Worcestershire sauce, mustard, sugar, salt, paprika and pepper. Pour this mixture over the meat in the skillet. Simmer until tender, 1 / 1 1/2 hours. Four servings.

Spaghetti and Meat Balls

Meat Balls:
1 1/2 lb ground beef
3 T mil
3/4 c soft bread crumbs
1 egg
1/4 c minced onion
1 1/2 t salt
1/2 t garlic salt
1/2 t MSG
1/4 t pepper
1/4 t thyme
1/4 t oregano
2 T butter
3/4 c chopped onion

Sauce
1 (1 lb 4 oz) can tomatoes
4 oz tomato paste
1 clove garlic crushed
1/4 t oregano
1/8 t thyme
1/8 t basil
1/4 c cooked crumbled bacon
1/2 lb spaghetti

Meat Balls: Add the milk to the bread crumbs and squeeze dry. Mix with ground beef, egg and minced onion. Season with salt, garlic salt and MSG. Then add the pepper, thyme and oregano. Remix to blend flavors. Shape into small meat balls and brown in skillet in butter. Remove them when browned and 2/4 cup chopped onion. Brown the onion and then put meat balls back in the skillet.

Sauce: Over the meat balls pour the tomatoes, tomato paste, garlic, oregano, thyme, basil and bacon. Simmer about 45 minuted. Remove from heat and adjust seasoning. Cook the spaghetti according to directions. Serve sauce on spaghetti. Six servings.

Beef with Snow Peas (Soot Dow Ngow)

1/4 lb flank steak1/4 lb snow pea pods
dash of pepper
1/2 t sugar
1/4 t monosodium glutamate
1/4 c water
1 t soy sauce
1 slice ginger root
1/4 t salt
1 t sherry
1 t cornstarch mixed with 3 T water

Slice flank steak across the grain into thin slices. String snow peas, leaving the pods intact. Mix pepper, sugar, MSG, soy sauce and water. Using a high flame heat a well greased frying pan. Add ginger root and salt. Stir fry the steak for 1 minute, at the same time sprinkling sherry over the meat. Add water mixture and snow pea pods. Cover and cook for 2 minutes. Add the cornstarch past and cook and stir for 1/2 minute.

Beef with Mushrooms (Moo Goo Ngow)

1/4 lb flank steak
dash of pepper
1 t soy sauce
1/4 t salt or to taste
1/4 t monosodium glutamate
1/2 t sugar
3/4 c water
1 slice ginger root
1 t sherry
1/4 c sliced mushrooms
1 1/4 t cornstarch mixed with 3 T water

Slice the flank steak across the grain into thin slices. Mix pepper, soy sauce, salt, MSG, sugar and water. Using a high flame heat a well greased frying pan and add the ginger root. Add steak and stir fry for 1 minute, at the same time sprinkling sherry over the meat. Add mushrooms and water mixture. Cook and stir until it comes to a boil. Add cornstarch paste and cook and stir for 1/2 minute.

Tacos Nacionales

1 dozen tortillas
3 cups chicken or turkey minced

Sauce
1/ 1/2 t olive oil
1 green onion, minced including the tops
1 small can tomato sauce
1/2 c canned hot green chilis, chopped
1 small clove garlic, minced

Garnish
Sour cream
Sauce above

Crisp the tortillas by sauteing them in a small amount of oil and fill with some of the chicken or turkey. Roll up and place open side down on a serving dish. To make the sauce, combine all the ingredients and mix well. Put some red chili sauce an sour cream on each taco before serving.

Mushroom Gravy for Hamburgers

1 1/4 c water1/3 t soy sauce
1 T beef concentrate
1 T Worcestershire sauce
1/4 t minced onion
1 pinch salt
1 pinch nutmeg
1 T plus 1 t sherry wine
4 T flour blended in 3/4 c cold water
8 oz mushrooms sliced thin

Place all ingredients except flour past and mushrooms in a sauce pan. Stir and bring to a boil and down to a simmer.  Mix the flour and water and then strain into the gravy - stirring with a french whip until thickened. Add mushrooms, heat and pour over hamburger patties.

Quick Chili

1 lb lean ground beef
1 large onion chopped
1 clove garlic crushed
1 green pepper shredded lengthwise
1 (1 lb) can kidney beans drained
2 1/2 T chili powder
1/4 c cold water
1 (8 oz) can tomato sauce
bay leaf
1 1/2 t salt
1/2 t cumin seed

Saute the onion, garlic and green pepper for 10 minutes in 2 tablespoons butter. Add the meat and brown. Put in the kidney beans and lower heat. Add chili powder and water and stir in tomato sauce. Season with bay leaf, salt and cumin seed. Bring to a boil. Cover and simmer for half an hour. Four servings.

Tamale Pie

1/2 lb ground beef
3 c water
1 c corn meal
1 1/2 t salt
1 T salad oil
1/3 c chopped green pepper
1/2 c chopped pitted olives
2 c tomato sauce
1 T chili powder
1/2 t garlic salt
1/2 cup cubed sharp cheese (cheddar)

Heat to boiling 2 cups water. Mix the corn meal with 1 teaspoon salt and 1 cup cold water. Pour into boiling water, stirring constantly.  Cook until thickened, stirring frequently. Cover, continue cooking over low heat 10 minutes. Heat the salad oil in a skillet. Add the green pepper and ground beef. Cook 2 minutes, stirring until meat browns. Add the olives, tomato sauce, chili powder, 1/2 teaspoon salt and garlic salt. Line bottom and sides of a greased casserole with cooked cornmeal. Fill with meat and tomato mixture. Sprinkle top with the cheese. Bake in moderate oven, 350, for half an hour. Four servings.

Mexican Torte

3/4 c coarsely chopped onion
1 - 2 cloves garlic, finely minced
3 T olive oil
1 lb ground round steak
2 (8oz) cans tomato sauce
1 c beef stock
1 small can sliced black olives
3 T chili powder
1 t ground cumin
9 tortillas (approximately)
1 c grated cheese, Monterey Jack
1/2 c finely chopped onion
1/2 c sour cream, approximately

Cook the onion and garlic in the olive oil five minutes, but do not brown. Add the meat and cook, stirring, until it loses it's red color. Add the tomatoes, beef stock, chili powder, cumin, salt and pepper. Simmer 45 minutes. Preheat oven to 350. Spoon a little of the sauce over the bottom of a buttered casserole and cover it with three tortillas, overlapping them if necessary. Sprinkle with 1/3 of the cheese, 1/3 of the finely chopped onion and add a tablespoon of sour cream.  Continue adding layers, including sauce, until all the ingredients are used, ending with a top layer of sauce. Spoon the remaining sour cream into the center of the torte. Bake the casserole until if bubbles, about 20 minutes. Four to six servings.

Stuffed Green Peppers

4 green peppers
1/2 t salt
1 lb ground beef
2/3 c finely chopped onion
1/4 t salt
1/4 t oregano
1/8 t pepper
1 c tomato sauce
1 t beef stock base
1 T chopped parsley

Cut out the tops, seeds and white membranes of the peppers.  Simmer them in salted water for about 5 minutes. Remove, drain and salt and pepper the insides. Filling: brown the meat in a lightly salted hot skillet. Add chopped onion and cook until tender. Season with 1/4 t salt, oregano and pepper. Add 1/2 cup tomato sauce and the beef stock base. Simmer gently for a few minutes. Add the parsley and stuff the peppers. Pour 2 tablespoons tomato sauce over each. Place in a baking dish and cover. Bake in a moderate over, 350, until heated through, about 15-20 minutes. Four servings.