STUFFED GREEN PEPPERS
6 large green peppers
1 pound ground beef
1/2 cup chopped onion
16-ounce can tomatoes, undrained, cut up
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon Worcestershire sauce
2 tablespoons dried parsley
1 1/2 teaspoons dried basil
spaghetti sauce
Preheat oven to 350.
Cut tops from green peppers; discard seeds and membranes. Chop enough of
the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered,
in boiling water for 5 minutes, invert to drain well.
In a skillet, cook ground
beef, onion and the 1/4 cup chopped green pepper until meat is browned and
vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked
rice, water, salt, Worcestershire sauce, dash pepper, parsley and basil. Bring to
a boil; reduce heat. Cover and simmer 15 minutes or until rice is tender.
Stuff
peppers with meat mixture. Cover tops with spaghetti sauce and bake
uncovered for 30 to 35 minutes.
SAUSAGE RICE CASSEROLE
Serves: 6-8
1 lb. bulk hot pork sausage
1 medium onion, chopped
3 c. cooked rice
1 'each' medium green, sweet red, and yellow pepper
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (10-1/2 oz.) condensed French onion soup, undiluted
In a large skillet over medium heat, cook sausage and onion until sausage is browned and
onion is tender; drain.
Add the rice, peppers and soups; mix well. Transfer to an ungreased
13-in. x 9-in. x 2-in. baking dish. Bake uncovered, at 350-F for 30-35 minutes or until
bubbly.
CROCKPOT BEEF STROGANOFF
Boneless chuck roast
2 cans cream of mushroom soup
1 packet dry onion soup mix
1 can beef broth
2 cans mushrooms
egg-noodles
1/2 cup sour cream
salt and pepper to taste
1 teaspoon garlic salt
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.
When you are ready for dinner
cook the
noodles as directed on package and add to the
crockpot. Add
sour cream and serve. Serve with a green
vegetable or salad.
CROCKPOT CHILI
2 1/2 pounds ground beef
15 ounce can tomato sauce
8 ounce can tomato paste
5 Tbs. chili powder
2 tsp. cinnamon
1 tsp. allspice
1 1/4 tsp. salt
1 Tbs. vinegar
1 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. onion salt
2 tsp. A-1 sauce
1 qt. water
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
Serves 14-16
1 garlic clove, minced
2 T. vegetable oil
1 boneless rump roast (5 to 6 lbs.)
3 T. cider or red wine vinegar
1/2 c. tomato juice
2 T. ketchup
1 T. sugar
2 tsp. salt
1/4 tsp. pepper
8 medium carrots, cut into thirds
1/2 lb. small whole onions
1/2 c. flour
1 c. cold water
salt and pepper to taste
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
Serves: 10-12
1 leg of lamb (6-9 lbs.), trimmed
2 garlic cloves, minced
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/2 tsp. oregano
1/ tsp. pepper
1 tsp. vegetable oil
Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2-in. deep in roast .
Combine the next 5 ingredients; spoon 2 tsp. into the slits. Brush roast with oil; rub with
remaining herb mixture.
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
Nutritional Analysis & Diabetic Exchanges
Serves: 12
1 lb. dry navy beans'
1 tsp. rubber sage
1 tsp. salt, optional
1/2 tsp. pepper
1/8 tsp. ground allspice
Dash cayenne pepper
1 boneless rolled pork loin roast ( 3lb.)
2 T. olive or vegetable oil
2 T. chopped fresh parsley
1/2 c. chicken broth
2 medium tart apples, cut into wedges
1 large red onion, cut into wedges
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
Plan ahead...needs to refrigerate for at least 8 hours
Serves: 4-6
1/4 c. water
1 T. liquid smoke, optional
1 T. brown sugar
1 tsp. celery salt
1 tsp. onion salt
1/2 tsp. ground nutmeg
1/2 tsp. mustard seed
1/4 tsp. pepper
1 boneless chuck roast (2 to 3 lbs.)
1/4 c. barbecue sauce
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
Ready in 1 hour or less
Serves: 6-8
2 lbs. ground beef
1 medium onion, chopped
1 c. cubed cooked potatoes
1 can (11 oz.) condensed nacho cheese soup, undiluted
1 can (10-3/4 oz.) condensed cream of onion soup, undiluted
1 can (10 oz.) tomatoes and green chilies, undrained
2 to 3 ground cumin
1/2 to 1 tsp. garlic powder
3 c. crushed tortilla chips
1 c. (4 oz.) shredded cheddar cheese
In a large saucepan over medium heat, cook beef and onion until meat is no longer pink;
drain.
Add potatoes; cook and stir until heated through. Stir in the soups, tomatoes, cumin
and garlic powder; mix well. Transfer to a greased 13-in. x 9-in. 2-in. baking dish. Cover
and bake at 350-F for 30 minutes.
Uncover; sprinkle with tortilla chips and cheese. Bake,
uncovered, for 5-10 minutes or until cheese is melted.
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
