Put this on to cook in a Crock-Pot before leaving for work and come home in the evening to a mouthwatering dinner.
One 3-pound boneless chuck roast 1 teaspoons House Seasoning (see page 160) cup vegetable oil 1 onion, thinly sliced 3 bay leaves 3 or 4 beef bouillon cubes, crushed 3 or 4 beef bouillon cubes, crushed 2 cloves garlic, crushed One 10-ounce can condensed cream of mushroom soup to cup Chardonnay wine
Sprinkle roast on all sides with House Seasoning; season well. In moderately hot skillet, brown roast on all sides in oil. Place roast in Crock-Pot. On top of the roast, layer onion, bay leaves, crushed beef bouillon cubes, crushed garlic, and cream of mushroom soup. Add Chardon-nay. Cover with just enough water to cover all the ingredients sufficiently. Cook on low setting approximately 8 hours.
Pepper Steak SERVES 4.
One l-pound round steak Sprinkle of paprika 2 tablespoons b.u.t.ter Garlic salt to taste One lO"A-ounce can beef broth 1 large onion 1 large onion large bell pepper tablespoons cornstarch cup water cup soy sauce
Pound round steak and cut into -inch strips; sprinkle with paprika. Brown meat in b.u.t.ter; add garlic salt and beef broth. Cover; simmer for 30 minutes. Cut onion and pepper into strips. Add to meat and simmer for 5 minutes. Mix cornstarch, water, and soy sauce and add to meat mixture. Simmer until sauce thickens slightly. Serve over rice.
[image]The Lady & Sons Burgundy Beef Roast YIELD DEPENDS ON SIZE OF ROAST (6 TO 8 OUNCES PER SERVING).
1 eye of round roast (be sure you know exact weight) cup red Burgundy wine cup soy sauce 2 tablespoons cracked black pepper
Place roast in gla.s.s container large enough to hold it comfortably. Make marinade of Burgundy wine, soy sauce, and pepper. Pour over meat and marinate overnight. Next day, place roast in shallow pan withjust a little of the marinade. Preheat oven to 500 degrees. Cook uncovered for 5 minutes per pound of meat. Turn off oven and cover roast with foil. Leave in oven for 40 minutes for medium-rare roast. Let cool and slice very thin.
Sausage-Rice Ca.s.serole SERVES 4.
One 6-ounce box Uncle Ben"s long-grain and wild rice pound ground sausage 2 small onions, chopped One 4-ounce can mushroom pieces One 4-ounce can mushroom pieces One 10-ounce can condensed cream of mushroom soup 4 tablepoons ( stick) b.u.t.ter
Preheat oven to 350 degrees. Cook rice according to directions on box. In a heavy skillet over medium heat, cook sausage until thor oughly done, about 4 to 5 minutes; drain. Combine all ingredients except b.u.t.ter and pour into ca.s.serole dish. Dot top with b.u.t.ter. Bake until bubbly, about 25 minutes.
[image]The Lady & Sons Beef Stroganoff SERVES 4 TO 6.
6 tablespoons all-purpose flour cup water 4 tablespoons ( stick) b.u.t.ter 2 pounds round steak 1 teaspoon House Seasoning (see page 160) One 10-ounce can condensed One 10-ounce can condensed cream of mushroom soup One 10-ounce can condensed French onion soup 1 cup sour cream
Mix flour and water and set aside. Heat b.u.t.ter in a large, heavy skillet. Season steak with House Seasoning and cook until brown on both sides. Remove from pan and cut into thin strips. Add to pan drippings cream of mushroom soup, French onion soup, 1 soup can water, and flour mixture. Simmer and stir constantly until thickened (if too thick, add a small amount of water). Add steak and simmer for 45 minutes. Add sour cream and heat until bubbling. Serve over cooked noodles.
[image]The Lady & Sons Cheeseburger Meat Loaf and Sauce SERVES 6 TO 8.
2 pounds ground beef 2 teaspoons House Seasoning (see page 160) 1 medium onion, chopped 1 medium bell pepper, chopped 1 cup grated Cheddar cheese cup Worcestershire sauce cup Worcestershire sauce 1 cup sour cream 1 cup crushed Ritz crackers 1 teaspoon Lawry"s Seasoned Salt 8 to 10 slices white bread
Preheat oven to 325 degrees. Mix all ingredients except bread slices well. Shape into loaf. Place loaf on 1-inch-deep jelly roll pan lined with white bread slices. Bake loaf for 45 to 60 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.
SAUCE.
One 10-ounce can condensed cream of mushroom soup 1 soup-can measure of milk 1 soup-can measure of milk 1 cups grated Cheddar cheese
Heat soup and milk over medium heat; add cheese. Pour over meat loaf or pa.s.s at the table.
[image]The Lady & Sons "Veal and Creamed Spinach SERVES 4 TO 6.
4 to 6 veal scallopini 1 egg, beaten 1 teaspoon House Seasoning (see page 160) 1 sleeve from one 16-ounce box 1 sleeve from one 16-ounce box Ritz crackers, crushed 3 tablespoons olive oil cup white wine
1 large onion, chopped 1 bunch fresh spinach, trimmed at stems, soaked, and cleaned thoroughly cup heavy cream (optional) cup heavy cream (optional) Salt and pepper to taste
Between sheets of wax paper, pound veal into -inch-thick slices. Beat egg with House Seasoning. Dip veal in egg, then dip into Ritz cracker crumbs. Saute in heated oil for about 2 minutes on each side over medium heat. Pour wine into pan and cook for another minute or two. Remove veal. Add chopped onion and fresh spinach to pan and saute until spinach is done, 2 to 3 minutes (don"t overcook). Add cream and continue to saute for 1 more minute or until hot. Season with salt and pepper. Pour onto platter. Place veal on top of spinach. Garnish as you wish and serve from the platter at the table. If you"re looking to cut back on calories, don"t add the cream.
Foolproof Standing Rib Roast SERVES 6 TO 8.
One 5-pound standing rib roast 1 tablespoon House Seasoning (see page 160) 1 tablespoon House Seasoning (see page 160)
Follow this method for a rib roast that is lusciously browned on the outside and rare on the inside-regardless of size. Allow roast to stand at room temperature for at least 1 hour. If roast is frozen, thaw completely; bring to room temperature. Preheat oven to 375 degrees. Rub roast with House Seasoning; place roast on rack in pan-rib side down, fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door. do not open oven door. Thirty to 40 minutes before serving time, turn oven to 375 degrees and reheat roast. Important: Do not remove roast or open oven door from time roast is put in until ready to serve. Thirty to 40 minutes before serving time, turn oven to 375 degrees and reheat roast. Important: Do not remove roast or open oven door from time roast is put in until ready to serve.
[image]The Lady & Sons Swiss Steak SERVES 4.
1 round steak (approximately 1 pounds) (see Note) 1 teaspoon garlic powder Salt and pepper to taste Flour for dusting cup vegetable oil 2 cloves garlic, crushed 2 cloves garlic, crushed One 14-ounce can diced tomatoes 1 medium onion, cut into strips 1 medium bell pepper, cut into strips
Cut steak into serving-size pieces. Season to taste with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer until meat is tender. Season to taste with additional salt and pepper. Hint: This is good to cook in Crock-Pot on low for a most fabulous dinner.
NOTE: To ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.
Farmer"s Pork Chops SERVES 8.
8 medium potatoes medium onion Salt and pepper to taste White sauce (see recipe below; you may also use your own) 1 cup all-purpose flour 2 tablespoons Lawry"s Seasoned 2 tablespoons Lawry"s Seasoned Salt 8 center-cut pork chops, about inch thick cup vegetable oil
Preheat oven to 350 degrees. Peel potatoes; slice inch thick and cover with cold water. Slice onion into very thin slices. Cut slices in half. Drain potatoes; layer half the potatoes in a well-greased 15 10-inch ca.s.serole dish. Sprinkle with salt and pepper to taste. Scatter half of onion slices on top of potatoes. Repeat with remaining potatoes and onions. Cover potatoes with white sauce. Cover ca.s.serole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in flour mixture. Lightly brown chops in vegetable oil. Do not cook them completely. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious! As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. Delicious!
WHITE SAUCE.
8 tablespoons (1 stick) b.u.t.ter cup all-purpose flour 1 to 2 teaspoons salt to teaspoon pepper 4 cups milk 4 cups milk cup chopped fresh parsley or chives (optional)
Melt b.u.t.ter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired.
Steak and Greens SERVES 6.
For the best flavor, you must use at least three types of greens-turnip, collard, mustard, and spinach are all good. When you brown the flour, you should stir it about five minutes. (I always keep a batch in the fridge.) 1 pounds beef flank or round steak, sliced thin 2 tablespoons vegetable oil 2 cups chopped onion 12 to 15 cups greens, washed and chopped 6 cups beef stock 6 cups beef stock 5 tablespoons all-purpose flour, browned in hot, dry skillet
SEASONING MIX.
tablespoon paprika teaspoons salt 2 teaspoons dry mustard 1 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon dried thyme teaspoon white pepper teaspoon white pepper teaspoon ground black pepper teaspoon cayenne pepper teaspoon ground c.u.min 1 teaspoon ground ginger
Mix together seasoning mix. Sprinkle 2 tablespoons on sliced steak, tossing to insure the meat is covered. (Set aside remaining seasoning for later use.) Heat heavy 5-quart pot; add oil. Brown seasoned meat 2 or 3 minutes, turning once. Add onion, rest of seasoning mix, and cup of each type of greens. Cook, sc.r.a.ping bottom of pot to clear all brown bits, for 5 to 10 minutes. Add 1 cup stock, cover, and cook for 15 minutes. Add browned flour and mix until completely absorbed and no longer visible. Add remaining stock and greens; bring to a boil, reduce heat, and cook until greens and meat are tender, about 20 minutes. Serve over creamy grits, rice, or with boiled new potatoes. Additional broth would make it a great soup. However served, it needs a good, crusty bread. This is a sopping dish.
"The Lady"s Oven-Roasted Ribs SERVES 6.
One 5-pound slab pork ribs 4 teaspoons liquid smoke (available in a bottle at grocery store) 2 teaspoons House Seasoning (see page 160) 2 teaspoons House Seasoning (see page 160) 2 teaspoons seasoned salt
Preheat oven to 325 degrees. Wash ribs and drain. Rub each side with liquid smoke, garlic powder, salt, pepper, and seasoned salt. Refrigerate for 4 to 24 hours. Roast uncovered for 1 1 hours.
[image]The Lady & Sons Sausage and Grits SERVES 10.
1 cup uncooked grits 1 pound ground sausage 1 onion, chopped Two 4-ounce cans green chilies, chopped 8 tablespoons (1 stick) b.u.t.ter 2 eggs, beaten 2 eggs, beaten 2 cups grated Cheddar cheese 10 dashes Tabasco 1 teaspoon paprika cup chopped fresh parsley
Preheat oven to 325 degrees. Cook grits in 4 cups salted water until thick. Saute sausage, breaking it into small pieces. Saute onion in sausage fat; drain. Add onion and chilies to sausage. Add b.u.t.ter, eggs, cheese, and Tabasco to grits. Combine grits mixture with sausage mixture. Pour into a 13 9-inch ca.s.serole dish and garnish with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well.
Piggy Pudding SERVES 4 TO 5.
This is a great no-fuss recipe-wonderful for a brunch or Sunday-night supper.
16 link pork sausages 4 to 5 tart apples, peeled, cored, and sliced One 7-ounce package corn bread One 7-ounce package corn bread mix (prepare batter according to directions on package)
Preheat oven to 450 degrees. Cook sausages until done, piercing with fork to let out fat. Drain, then arrange in a 9-inch square baking dish. Layer sliced apples on top. Pour corn bread batter over all and bake for approximately 30 minutes or until corn bread is done. Serve with warm maple syrup.
Southern Fried Chicken SERVES 4.