Recipes

MEATS

| Ham Loaf | Mustard Mold | Ham | Beef Pot Roast | Meat Loaf | Beef with Green Peppers | Tenderloin Tips | Veal with Ham | Creamy Fettucini with Bacon | Vegetable Fettucini | Hamburgers | Beef Stroganof | Meatballs | Roast Leg of Lamb | Beef Casserole with Green Peppers | Veal Birds | Cannelloni |

HAM LOAF

(Katherine Getter Frailey)

INGREDIENTS

  • 1 lb ground ham
  • 1 ½ lb ground fresh pork
  • 3 eggs
  • 1 c soft bread crumbs, then fill the cup with milk
  • ½ c brown sugar
  • 2 t dry mustard
  • 1/8 t pepper
  • juice of 1 lemon

INSTRUCTIONS

Bake 1 ½ hour at 350 degrees, without water and uncovered.

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MUSTARD MOLD CLASSIQUE

(serve with ham)

INGREDIENTS

  • 1 envelope unflavored gelatin
  • ¼ t salt
  • ½ c cold water
  • 1 c mayonnaise
  • ½ c prepared mustard
  • ¼ t paprika
  • ½ c heavy cream, whipped

INSTRUCTIONS

Soften gelatin in cold water; stir over low heat until dissolved. Cool. Combine mayonnaise, mustard and seasonings. Gradually stir in gelatin. Fold in whipped cream. Pour into mold.

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HAM

(from Joy of Cooking, p. 374)

INGREDIENTS

  • 14 – 16 pound fully cooked ham

Sauce

  • ¾ c currant jelly
  • ½ c dark corn syrup
  • ¼ t prepared horseradish
  • 1/8 t dry mustard

INSTRUCTIONS

Cover ham with sauce. Bake ham, fat side up, at 325 degrees for 3 – 3 ¼ hours, or until meat thermometer registers 130 degrees.

About 30 minutes before ham is done, remove from oven, score diagonally, making cuts about 1/8’ deep, across the ham surface. Stud with cloves.

Return to oven. Baste frequently with currant glaze.

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BEEF POT ROAST

(from Julia Childs cookbook)

INGREDIENTS

  • 5 lb rump roast
  • 2 – 3 T cooking oil
  • 2 cans beef bouillon
  • 1 c red wine
  • 1 c each, diced onions, carrots, celery
  • 2 halves garlic, minced
  • 2 – 3 t thyme
  • 2 bay leaves
  • 1 T dried parsley
  • 2 whole cloves
  • 2 t salt
  • ¼ t pepper
Soup
  • 1 qt broth
  • 2 potatoes, diced
  • 2 cans tomatoes
  • 1 c each, diced onions, carrots, celery
  • 1 can green beans

INSTRUCTIONS

Brown roast on both sides in cooking oil. Add bouillon, wine and other ingredients. Bring to simmer on top of stove, then cover, and put in oven at 300 degrees.

Bake for 3 ½ hours, or until tender. Put on serving platter and cover with foil. Let set 30 minutes before carving.

Strain broth (discard vegetables) and make a soup with the broth. Simmer broth and vegetables 30 minutes.

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MEAT LOAF

 

INGREDIENTS

  • 1 lb ground beef
  • 2 slices bread
  • ½ c milk
  • 1 egg, beaten
  • 1 t salt
  • 1/8 t pepper
  • ¼ c catsup
  • 1 t rosemary, crushed
  • onion, chopped fine

INSTRUCTIONS

Cut crust off bread, break in small pieces, and soften in milk

Mix all together. Put in an 8” x 4” pan, or two smaller pans. Bake one hour at 350 degrees.

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BEEF WITH GREEN PEPPERS (serves 4)

 

INGREDIENTS

  • 1 lb lean beef, cut across grain 2” x ¼”
  • 1 T cornstarch
  • 1 t sugar
  • ¼ t accent
  • 2 T soy sauce
  • 1 T dry sherry
  • 2 green peppers, diced
  • 4 T vegetable oil, divided
  • ½ t salt
  • 1 clove garlic, crushed

INSTRUCTIONS

Marinate beef in cornstarch, sugar, accent, and soy sauce for one to two hours. Pour 2 T oil into skillet and set over high heat. Add salt and green peppers. Stir constantly for 60 seconds. Remove from pan. Add remaining 2 T oil to skillet, crushed garlic, and beef mixture. Cook, stirring constantly, about 2 minutes. Add green peppers. Mix. Serve with fluffy rice.

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TENDERLOIN TIPS

(from Katherine Getter Frailey)

INGREDIENTS

  • 2 T butter
  • 1 T flour
  • 1 c beef bouillon
  • 1 bay leaf
  • 3 whole cloves
  • 2 lb tenderloin, cut in thin strips
  • 2 T salad oil
  • 1 t salt
  • ¼ t pepper
  • 1 green pepper, diced
  • 8 oz fresh mushrooms, sliced
  • 2 T butter
  • 2 T lemon juice
  • 4 oz can diced pimento

INSTRUCTIONS

Melt 2 T butter, blend in flour; gradually stir in bouillon. Add bay leaf and cloves. Heat to boiling, stirring constantly. Simmer 2 minutes. Remove spices. Brown meat in hot oil; season with salt and pepper. Add green pepper and cook until tender. Cook mushrooms just till tender in 2 T butter; add bouillon mixture and lemon juice. Add diced meat. Heat to boiling. Season to taste. Decorate with pimento. Serve over hot rice.

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VEAL WITH HAM

(from Elsa Mercanti)

INGREDIENTS

  • 12 veal cutlets, ¼ lb each
  • 1 pkg Feinberg’s kosher pastrami (or sliced ham)
  • 12 oz pkg sliced Mozzarella cheese
  • 4 c white sauce

White Sauce

  • ½ c flour
  • 8 T oleo
  • 4 c milk
  • ½ t salt
  • ½ c grated Parmesan cheese

INSTRUCTIONS

Fry veal. Place flat in greased, baking dish. Cover with pastrami and then with mozzarella cheese. Top with white sauce. Bake 30 – 45 minutes at 350 degrees.

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CREAMY FETTUCCINE WITH BACON (4 servings)

 

INGREDIENTS

  • 8 oz bacon, chopped
  • 1 c shredded carrots
  • 1 c frozen peas, thawed
  • 1 c chopped fresh parsley
  • 2 c whipping cream
  • 2 c grated Parmesan
  • 1 lb fettuccine, freshly cooked

INSTRUCTIONS

Cook bacon in heavy large skillet until crisp. Transfer bacon to paper towel to drain. Pour off all but 1 T fat from skillet. Add carrots, peas and parsley and sauté 1 minute. Mix in cream and Parmesan and simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Place fettuccine in large bowl. Add cream mixture and toss well. Sprinkle with cooked bacon and serve.

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VEGETABLE FETTUCCINE

(from Bon Appétit – 6 servings)

INGREDIENTS

  • 4 eggs
  • ¼ c whipping cream
  • 8 slices bacon, chopped
  • ½ c sliced mushrooms
  • ½ c sliced carrot
  • ½ c sliced cauliflower
  • ½ c frozen peas, thawed
  • ½ c sliced zucchini
  • ½ red bell pepper, seeded, cut in 1” strips
  • ¼ c sliced green onion
  • 1 clove garlic, chopped fine
  • 1 lb fettuccine
  • ½ stick butter, cut in pieces
  • 1 c freshly grated Parmesan cheese
  • salt and freshly ground peppe

INSTRUCTIONS

Beat eggs with cream in small bowl and set aside. Cook bacon until crisp. Drain on paper towel. Add vegetables to skillet and sauté until crisp-tender, about 5 – 7 minutes. Meanwhile cook fettuccine in large amount of boiling salted water until al dente. Drain well. Transfer to large serving bowl. Add butter and toss well. Add egg mixture and toss lightly. Add vegetables, bacon and cheese and toss again. Season with salt and pepper. Serve immediately.

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HAMBURGERS

(from Nola Getter)

INGREDIENTS

  • 1 lb hamburger
  • 1 egg, beaten
  • 1 small onion, grated
  • 4 T bread crumbs
  • 1 t salt
  • ¼ t pepper

INSTRUCTIONS

Add 2 or 3 T water, if it seems too stiff. Make into balls, flatten, and fry.

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BEEF STROGANOFF

(from Jane Getter)

INGREDIENTS

  • 2 lb lean round steak, cut in strips
  • 1 ½ T butter
  • 3 T flour
  • ½ t salt
  • ½ clove garlic
  • 1 ½ c sliced onions
  • 1 ½ t caraway seeds
  • 1 T dill seeds
  • 1 c water
  • 1 c sour cream
  • 1 t paprika

INSTRUCTIONS

Brown meat. Add all other ingredients except sour cream and paprika.. Cook at 250 degrees until tender—about 1 ½ hour. Add sour cream and paprika, and cook about 20 minutes. Serve with rice.

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MEATBALLS

(from Sandra Raup)

INGREDIENTS

  • 2 lb ground beef
  • 1 ½ t salt
  • ½ t pepper
  • 2 eggs
  • 1 c milk
one of the following:
  • ½ c bread crumbs,
  • 1 c crumbled bread, or
  • ½ c oatmeal

INSTRUCTIONS

This will make 36 1 ½” meatballs. To oven fry, place on ungreased baking pans. Bake at 450 degrees about 15 minutes.

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ROAST LEG OF LAMB

(from Julia Childs, vol. 1, p. 332)

INGREDIENTS

  • 1 t salt
  • 1 t rosemary
  • ¼ t Java pepper
  • 3 or 4 cloves garlic, chopped fine
  • 2 slices raw bacon, chopped fine

INSTRUCTIONS

Make a paste of these ingredients. Make 10 – 12 slits in lamb roast with pairing knife, and insert the paste with forefinger and tiny spoon. Add salt, pepper and rosemary to outside of roast. Roast at 300 degrees, 30 – 35 minutes per pound. It is done when thermometer reaches 175 degrees.

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BEEF CASSEROLE WITH GREEN PEPPERS

 

INGREDIENTS

  • 1 ½ t oil
  • ½ c uncooked long grain rice
  • 2 t chicken bouillon granules
  • 1 c boiling water
  • 2 green peppers, sliced in strips
  • 1 lb lean, ground beef
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 clove garlic, cut fine
  • 1 ½ c tomato sauce
  • 1 ½ c tomato sauce
  • 1/8 t pepper
  • ¾ t oregano
  • ¾ t salt

INSTRUCTIONS

Heat oil in skillet; add rice and stir until lightly toasted. Spoon rice into 9” x 9” flat dish. Dissolve bouillon granules in boiling water and pour over rice. Lay green pepper strips on top of rice. Cover tightly with foil. Bake at 375 degrees for 20 minutes. Using same skillet, sauté meat. Add onion, celery, garlic and seasonings. Cook 5 minutes. Add tomato sauce. Pour mixture over baked rice. Cover and bake 15 minutes.

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VEAL BIRDS

(from Carolyn Frailey Stewart)

INGREDIENTS

  • 4 veal cutlets
  • 1 4 ½ oz can deviled ham
  • 1 T chopped onion
  • 1 3 oz pkg cream cheese
  • 1 egg, beaten
  • ½ c bread crumbs
  • 2 T butter
  • ¾ c water
  • 1 envelope mushroom gravy mix
  • ¼ c sherry

INSTRUCTIONS

Mix ham with onion and spread on cutlets just to edge. Slice cream cheese into 12 narrow strips. Place 3 slices of cheese on each cutlet. Roll like jelly roll and fasten with toothpicks. Dip in beaten egg and then crumbs. Melt butter in skillet, add veal rolls, and brown on all sides. Arrange in baking dish. Remove toothpicks. Pour cold water into skillet; add gravy mix, and sherry. Stir well and simmer until bubbly. Pour over meat. Bake at 350 degrees for 45 minutes, or until tender.

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CANNELLONI

Recipe_Source

INGREDIENTS

Pasta
  • 2 eggs
  • 3 c flour
  • ¾ t salt
  • about 4 T water
Filling
  • 1 lb ground beef
  • ½ lb cooked ham
  • ¼ lb salami
  • ¼ lb mozzarella
  • salt and pepper
White Sauce
  • ¾ c oleo
  • ¾ c flour
  • ½ t salt
  • 6 c milk
  • ½ c Parmesan cheese

INSTRUCTIONS

Make pasta only if you have a pasta maker. Knead well. Wrap in wax paper and let stand 30 minutes. Put through pasta maker. Roll thin, then cut in 3” x 4” pieces. Let it dry for several hours. Prepare filling: brown ground beef, then add other ingredients. Prepare white sauce, and when it thickens, add Parmesan cheese. Boil pasta 5 minutes. Put about 2 rounded T filling on each pasta. Roll and put in flat dish. Cover filled pasta with white sauce. Bake 30 minutes at 350 degrees.

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