STUFFED GREEN PEPPERS
6 large green peppers
SAUSAGE RICE CASSEROLE
1 lb. bulk hot pork sausage
In a large skillet over medium heat, cook sausage and onion until sausage is browned and
onion is tender; drain.
CROCKPOT BEEF STROGANOFF
Boneless chuck roast
Place roast in the crockpot adding all the soups and water. Add seasonings. Cook for 5 hours on high. Check for doneness.
Shred up the meat. Add some
water if needed.
2 1/2 pounds ground beef
Brown beef lightly. Put all ingredients in crock and mix together well. Cook for 12 hours or more on low. Makes 4 to 6 servings.
AUTUMN POT ROAST
1 garlic clove, minced
3 T. cider or red wine vinegar
8 medium carrots, cut into thirds
In a Dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; ; brown on all sides. Combine the next 6 ingredients; pour over roast. Cover and simmer for 2 hours.
Add carrots and onions; cover and cook for 1 hour longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.
Skim fat from pan juices. Add water to juices to measure 3 cups. Mix flour and cold water until smooth. stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Slice roast ; serve with vegetables and gravy.
ROAST LEG OF LAMB
1 leg of lamb (6-9 lbs.), trimmed
Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2-in. deep in roast .
Bake, uncovered, at 325-F for 2-3 hours or until meats desired doneness ( for rare, a meat thermometer should read 140-F;...medium 160-F;...well-done 170-F). Let stand 10-15 minutes before slicing.
OKTOBERFEST ROAST PORK
1 lb. dry navy beans'
Place beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Meanwhile, combine the next 5 ingredients; rub on roast.
In a Dutch oven, brown roast in oil on all sides; drain. Drain beans and discard liquid; stir parsley into beans. Place beans around roast. Stir in broth. Cover an simmer for 2 hours or until meat thermometer reads 150-F.
Place apples and onions on top of beans; cover and simmer for 30 minutes or until beans are tender and meat thermometer reads 160-170-F. Let stand 10-15 minutes before slicing.
Nutritional Analysis:...One serving with 1/2 cup cooked beans (prepared w/o salt) equals: 304 calories.....83 mg sodium....70 mg cholesterol.....14 gm carbohydrates.....27 gm protein.....15 gm fat.
Diabetic Exchanges: 3 meat....1 starch
SMOKY CHUCK ROAST
1/4 c. water
In a resealable plastic bag or shallow container, combine the first 8 ingredients. Add roast. Seal bag or container; refrigerate for 8 hours, turning once.
Drain and discard marinade. Place roast in a greased 2-1/2-qt. baking pan.
Cover and bake at 325-F for 1-1/2 to 2 hours. Baste with barbecue sauce. Bake, uncovered, 10-20 minutes longer or until beef is fork tender.
ZIPPY BEEF SUPPER
2 lbs. ground beef
In a large saucepan over medium heat, cook beef and onion until meat is no longer pink;
The following two recipes are taken from a 1901 cookbook used at the White House.
POT ROAST (OLD STYLE)
This is an old-fashioned dish, often cooked in our grandmothers' time.
Take a piece of fresh beef weighing about five or six pounds. It must not be too fat. Wash it and put it into a pot with barely sufficient water to cover it. Set it over a slow fire, and after it has stewed an hour salt and pepper it.
Then stew it slowly until tender, adding a little onion if liked. Do not replenish the water at the last, but let all nearly boil away. When tender all through take the meat from the pot and pour the gravy in a bowl.
Put a large lump of butter in the bottom of the pot, then dredge the piece of meat with flour and return it to the pot to brown, turning it often to prevent its burning. Take the gravy that you have poured from the meat into the bowl and skim off all the fat; pour this gravy in with the meat and stir in a large spoonful of flour wet with a little water; let it boil up ten or fifteen minutes and pour into a gravy dish. Serve both hot, the meat on a platter. Some are very fond of this way of cooking a piece of beef which has been previously placed in spiced pickle for two or three days.
SPICED BEEF (EXCELLENT)
For a round of beef weighing twenty or twenty-four pounds, take one-quarter of a pound of saltpetre, one-quarter of a pound of coarse brown sugar, two pounds of salt, one ounce of cloves, one ounce of allspice and half an ounce of mace; pulverize these materials, mix them well together, and with them rub the beef thoroughly on every part; let the beef lie for eight or ten days in the pickle thus made, turning and rubbing it every day;
then tie it around with a broad tape, to keep it in shape;
make a course paste of flour and water, lay a little suet finely chopped over and under the beef, enclose the beef entirely in the paste, and bake it six hours. When you take the beef from the oven, remove the paste, but do not remove the tape until you are ready to send it to the table. If you wish to eat the beef cold, keep it well covered that it may retain its moisture.
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© Sibelle 1999