BEEF RAGOUT
1 tablespoon vegetable oil 1 pound beef top round, cut into
2 tablespoons tomato paste 1-inch cubes
2 tablespoons all-purpose flour 2 cups beef broth
10 small white onions, peeled 1 bay leaf
2 tablespoons chopped parsley 1/2 teaspoon salt
1/4 teaspoon pepper 1/4 pound mushrooms, quarted
2 medium-sized carrots, peeled (about 3/4 cup)
and cut into 2-inch lengths
In a medium-sized saucepan heat oil over moderately high
heat. Add meat cubes and brown very well. Remove meat from pan
and keep warm. Stir tomato paste and flour into pan drippings.
Gradually add beef broth, stirring constantly, until smooth and
boiling. Add onions, bay leaf, parsley, salt, pepper and beef
cubes. Mix well. Cover pan, reduce heat to moderately low and
simmer 1 1/4 hours. Add mushrooms and carrots. Cook 20 to 30
minutes longer, until carrots are tender. Makes 4 servings.
For diet serving allow one fourth of the ragout (400 calories).
To freeze: Prepare double recipe and place half the ragout
in a plastic freezer container. Seal and freeze. Serve
remaining ragout.
To reheat: Place plastic container in refrigerator to thaw.
Put thawed beef mixture into a medium-sized saucepan and heat
over moderately low heat for 20 minutes, or until hot.
STIR-FRIED BEEF AND SUMMER SQUASH 1 tablespoon cold water 2 teaspoons cornstarch 1 tablespoon vegetable oil 1 teaspoon minced, peeled garlic 1 pound ground beef round 2 tablespoons dry sherry wine 2 tablespoons soy sauce 2 tablespoons catsup 1/4 teaspoon ground ginger 1/4 teaspoon monosodium glutamate 1/4 cup water (optional) 1 pound yellow summer squash, 1/4 teaspoon salt halved lengthwise and cut into 1/2 cup thinly sliced green 1/4-inch-thick slices (about 4 cups) onions of scallions Mix the 1 teaspoon of cold water with the cornstarch. In a large skillet or wok heat oil over high heat. Add garlic and cook for 30 seconds, stirring constantly, taking care that garlic does not burn. Add beef, sherry, soy sauce, catsup, ginger and, if desired, the monosodium glutamate; stir-fry 2 minutes, until meat loses most of its red color. Stir in the 1/4 cup of water. Arrange squash in an even layer over meat and sprinkle with the salt. Cover, reduce heat to moderate and cook 8 minutes, until squash is crisp-tender. Stir squash into meat mixture; stir cornstarch and water and add to skillet. Gently stir 1 minute longer, until meat is lightly glazed. Sprinkle with green onions and serve from skillet. For diet serving allow a fourth of the meat and vegetables (276 calories).
GINGER BEEF ON SHREDDED LETTUCE
1 lb. ground beef round 2T. soy sauce
2T. sherry wine 4t. cornstarch
2T. cold water 4c. finely shredded
1T. vegetable oil lettuce
3/4 c. thinly sliced green onions 1 c. frozen green peas,
1t. ginger thawed
2T. chili sauce or catsup
In a medium-sized mixing bowl combine the ground beef, soy sauce, sherry,
and 2t. cornstarch. Mix remaining 2 t. cornstarch with the cold water
in a small bowl. Arrange the shredded lettuce on a serving platter.
Have the remaining ingredients measured and handy before starting the
cooking. In a large heavy skillet or wok heat oil over high heat 1
minute. Add beef mixture and cook about 3 minutes, stirring to break up
meat until meat loses its red color. Add 1/2 c. of the green onions, the
peas, ginger and chili sauce; stir-fry 1 minute longer. Stir in cornstarch
and water. Cook about 30 seconds, stirring constantly until meat mixture
is shiny. Spoon beef mixture over lettuce and sprinkle with remaining
green onions. 4 servings Good with hot cooked rice.
Per serving: 318 calories, 27 grams protein, 15 grams fat, 17 grams
carbohydrate.
WARM SALAD OF PORK AND BLACK-EYED PEAS 1 10-OZ pkg frozen or 15-oz can 2T. chopped pimiento black-eyed peas, drained 2T. sliced ripe olives 1/3 c. low calorie Italian salad 2 cloves garlic, minced dressing 1/2 lb pork tenderlion, cut 1/4c. sliced green onion into thin strips 1/4c. sliced fresh mushrooms spinach leaves (optional) 1/4c. sliced celery If using frozen peas, cook and drain. In a medium mixing bowl combine drained peas, salad dressing, green onion, mushrooms, celery, pimiento and olives. Set aside. Spray a large skillet with nonstick cooking spray. Heat over medium- high heat, then stir fry garlic for 30 seconds. Add pork; stir fry for 2-3 minutes or till no pink remains. Remove from heat. Add vegetables to pork in skillet; mix well. Serve immediately on spinach lined plates. 3 servings 244 calories. 25 grams protien. 26 g. carbo. 5 g. fat. 53 mg chol 538mg sodium. 873 mg potassium. 13 g dietary fiber. U.S. RDA 14% vit.A. 20% vit C. 51% thiamine. 20% riboflavin. 18% niacin. 23% iron.
POT ROAST IN WINE 2 beef bouillon cubes 2 cups boiling water 1 3-pound beef eye round 3/4 cup thinly sliced, peeled onion 1 large clove garlic, peeled 1/2 cup Burgundy wine and crushed 2 bay leaves 1/2 teaspoon dried oregano leaves 1 1/2 teaspoons salt 1/4 teaspoon celery seeds 1/4 teaspoon pepper 12 small white onions, peeled 12 medium-sized whole mushrooms (about 1/2 pound) (about 1/2 pound) Dissolve beef bouillon cubes in boiling water and reserve. Heat oven to 350. Place meat fat side down in an ovenproof Dutch oven over moderately high heat and brown quickly on all sides. Remove meat and pour off excess fat from Dutch oven. Reduce heat to moderate, add the sliced onion and the garlic to Dutch oven and cook until lightly browned. Return meat to the Dutch oven and add bouillon, wine, bay leaves, oregano, salt, celery seeds and pepper. Cover and heat until mixture comes to a boil. Place in oven and bake covered 2 hours. Add the whole white onions and mushrooms; continue baking 30 minutes longer, until vegetables and meat are fork-tender. Remove meat to serving platter and remove bay leaves from gravy. Skim off fat from gravy. For diet serving allow 3 ounces cooked meat, 1/4 cup gravy, 2 onions and 2 mushrooms (255 calories). Gravy may be thickened for nondieters. Makes 4 servings with leftovers.
TACO BAKE Taco Meat Filling: Brown 1 lb. of lean ground beef with 1/2 cup of chopped onions. Add 1 package of taco seasoning mix and 3/4 cup water; simmer for 25 minutes. Topping: 1 cup shredded cheddar cheese 1 cup shredded lettuce 1 1/2 cups chopped tomatoes Taco Crust: 1 3/4 to 2 cups all-purpose flour 1 package Active Dry Yeast 1 tablespoon sugar 2 teaspoons finely chopped onion 3/4 teaspoon salt 2/3 cup warm water 2 tablespoons oil 1/2 cup crushed corn chips Oven 375 4 to 6 servings In medium mixing bowl, combine 1 cup flour, yeast, sugar, onion, and salt; mix well. Add very warm water (120-130) and oil to flour mixture. Mix by hand until almost smooth. Stir in corn chips and enough remaining flour to make a stiff batter. Spread in well-greased 10-inch pie pan, forming a rim around edge. Cover; let rise in warm place about 10 minutes (20 minutes for Active Dry Yeast). Spread meat filling over dough. Bake at 375 for 30 to 35 minutes until edge is crisp and light golden brown. Sprinkle cheese, lettuce, and tomatoes on top. Serve immediately.
MEXICAN ONE-POT BEEF AND MACARONI DINNER
1 tablespoon vegetable oil
1 1/2 cups sliced, peeled onions
1/2 pound ground beef chunk or lean ground beef
4 ounces uncooked ziti or large macaroni (1 1/2 cups)
1 green pepper, seeded and cut into 1/2-inch strips
1 16-ounce can stewed tomatoes
1 or more teaspoons chili powder
In a heavy, 10-inch skillet heat oil over moderately high
heat. Add onions and cook 2 minutes, stirring constantly.
Remove onions to a plate. Add beef and noodles to skillet and
cook 3 to 5 minutes, stirring constantly, until meat has lost
its pink color. Spoon off and discard any fat. Add cooked
onions and remaining ingredients to skillet. Cover and cook 30
minutes over moderately low heat, stirring 4 or 5 times. Makes
about 4 cups; 4 servings, 56 cents each.
Per serving: 275 calories, 17 grams protein, 8 grams fat,
34 grams carbohydrate.
HUNGARIAN GOULASH 3/4 cup beef bouillon or consomme 3/4 cup water 3/4 cup tomato juice 1 1/2 pounds beef bottom 1/2 medium-sized green pepper, seeded round, cut into 1-inch cubes and diced 3/4 teaspoon paprika 1 bay leaf 3/4 teaspoon salt 1/8 teaspoon pepper 2 medium-sized potatoes, 4 medium-sized carrots, peeled peeled and halved and cut into 1 1/2-inch pieces Early in the day, or on the day before, place consomme, water, tomato juice, meat, green pepper, paprika, bay leaf, salt and pepper in a large saucepot or Dutch oven. Cover and cook over moderately high heat until mixture comes to a boil; reduce heat to moderately low and cook 1 1/2 to 2 hours, or until meat is almost tender. Remove pot from heat. Cool and chill in refrigerator so that fat will harden on surface. Remove all hardened fat. Place goulash over high heat until liquid boils; reduce heat to moderately low, add potatoes and carrots and cook 20 to 25 minutes, or until vegetables and meat are tender. For diet serving allow a fourth of the sauce, 1 carrot, 1/2 potato and 3 ounces of meat (294 calories). Makes 4 servings.
DIET "PIZZA" 3 English muffins, sliced 1/2 pound ground beef 1 can tomato sauce 1/2 tsp. oregano 1/4 tsp. salt 3 long slices mozzarella cheese Brown ground beef in a coated skillet, add tomato sauce and seasonings. Lightly toast muffin halves. On each muffin half, spread hamburger mixture, top with half a slice of cheese. Heat in 400 oven till cheese melts (watch to avoid burning). Recipe serves 2 people with 3 pizzas each, for dinner. One "pizza" ideal for snack.
MEAT BALLS 1 lb. ground beef 1/2 c. powdered cheese 2-3 slices bread moistened salt and pepper 2 T. evaporated milk garlic salt Parsley flakes 1 egg Cooking Wine Mix together and fry
FAVORITE MEAT LOAF
1 can vegetable soup 1 T. worcestershire sauce
2 lb. ground beef 1 egg, beaten
1/2 c. cracker crumbs 1 t. salt
1/2 c. chopped onion dash pepper
2 T. chopped parsley
Combine ingredients. Mix well. Shape into loaf. Place in a
shallow baking pan. Bake at 350 1 1/4 hours.
(8 servings)
SUKIYAKI
1 1/2 lb. stew beef 1/4 c. beef broth
2 medium onions 2 T. butter
1/4 c. sugar 8 oz. mushrooms
3/4 c. soy sauce 1 green pepper
1 can bean sprouts
Slightly brown meat in butter. In bowl mix soy sauce, beef
broth, and sugar. Add 1/2 to meat. Push to one side of
skillet. Add green pepper, onions, cook 5 min. Add remaining
soy sauce, sprouts, mushrooms. Cook 5 min.
(4 servings)
TUNA-MUSHROOM CASSEROLE 1 can tuna, water-packed (drained) 1 can mushrooms (drained) 2 onions, chopped 1/2 C. raw rice 1 can tomatoes 2 T. chili sauce or barbecue sauce 1/2 tsp. salt 1/4 tsp. pepper Heat tuna and mushrooms in a heavy skillet, add onions and brown. Stir in rice, tomatoes, and chili sauce. Add seasonings. Cook covered over medium to low flame for 35 minutes (adding water if necessary). Serves 2 as diet dinner.
TACO SALAD 1 can kidney beans 2 tomatoes, diced 1 lb. ground beef 1/2c. ripe olives, sliced 1/4 c. chopped onion 1 head lettuce, torn into 8 oz cheddar cheese, grated bite-sized pieces 1 bag Taco chips, crumbled 8 oz. bottle Russian dressing 1T. chopped green chilies Cook ground beef until done, stirring to break up into small pieces. Drain well. Salt and pepper lightly. Allow to cool. Combine beef drained beans, onion, chilies, tomatoes and olives. Put lettuce in large bowl and top with beef mixture. Sprinkle on cheese and Taco chips. Pour dressing on all. Toss well. Serve at once. 6-8 servings
BAKED ZITI
1 pound ground beef round or extra-lean ground beef
1 cup chopped, peeled onion
8 cups chopped fresh tomatoes (about 3 pounds)
1 teaspoon dried basil leaves
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
8 ounces ziti, cooked according to package
directions and drained
4 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes
2 tablespoons grated Parmesan
In a large, heavy saucepot or Dutch oven cook ground beef
and onions 10 minutes over moderately high heat, stirring
occasionally to bread up beef. When meat is brown and onions
are soft, drain and discard fat in pot; add tomatoes, basil,
salt and pepper. Cook 30 minutes, stirring occasionally, until
sauce is thickened and flavors are blended. (Sauce may be made
1 to 2 days ahead and refrigerated.) Heat oven to 350 degrees.
Mix ziti and tomato sauce in a 2 1/2-quart baking dish; stir in
mozzarella; sprinkle with Parmesan. Cover and bake 15 minutes;
uncover and bake 15 minutes longer, until hot. Makes 2 quarts.
For 1,200-calorie diet allow one eighth of recipe: 294
calories, 21 grams protein, 10 grams fat, 31 grams carbohydrate.
For 1,500-calorie diet allow one sixth of recipe: 391 calories,
27 grams of protein, 13 grams fat, 41 grams carbohydrate.
AZTEC LASAGNA MEXICANA
1 package Aztec Flour or Corn Tortillas
1 pound ground beef 1 cup salsa
1 (15 ounce) can tomato sauce 1 package taco seasoning mix
1 (16 ounce) carton cottage cheese 2 eggs
1 teaspoon oregano 1 1/2 cups shredded cheddar and
Monterey jack cheese, mixed
Heat oven to 375 degrees. Brown meat and drain. Stir in salsa,
tomato sauce and taco seasoning. Simmer, stirring frequently
for 5 minutes. In separate bowl, combine cottage cheese, eggs,
and oregano. Line bottom of lightly greased 13"x9" baking dish
with half of the tortillas, overlapping edges. Top with half
the meat mixture. Spoon cottage cheese mixture over meat.
Arrange remaining tortillas over cheese mixture. Spread
remaining meat mixture over all and top with shredded cheese.
Bake for 30-35 minutes or until bubbly. Let stand 10 minutes
before serving.
WEEKNIGHT SPAGHETTI PIE Makes 6 servings
6 oz. spaghetti uncooked
2 t. dried basil, divided
1 clove garlic pressed
1/4 c. butter, melted
1/2 c. grated parmesan cheese
1 large egg, lightly beaten
1 c. Ricotta cheese
1 lb. lean ground beef
1/2 c. chopped onion
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 t. dried oregano
1 c. sliced mushrooms
1/4 c. white wine (optional)
6 oz. sliced mozzarella cheese
Cook spaghetti according to package directions, drain.
Combine cooked spaghetti, 1 t. dried basil, garlic, and next 3
ingredients. Press into a lightly greased 10" glass pie plate.
Spread ricotta cheese over spaghetti mix. Cook ground beef and
chopped onion over med.-high heat in a large skillet, stirring
until meat crumbles. Drain.
Add remaining basil, tomato sauce and next 3 ingredients;
stir in wine. Cook 5 minutes or until heated. Spoon over
cheese. Bake at 350 F. 25 minutes. Top with cheese slices and
bake till cheese melts.
BAKED PARMESAN CATFISH 1 egg 1/4 cup milk 1/2 cup grated Parmesan cheese 1/3 cup all-purpose flour 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper 6 catfish fillets 2 tablespoons butter, melted Beat egg and milk. Combine cheese, flour, paprika, salt and pepper. Dip catfish into egg mixture, then into cheese mixture. Place in a greased baking pan. Drizzle with butter. Bake, uncovered, at 400 for 30 minutes or until fish flakes easily with a fork. Yield: 6 servings.
BEST-EVER MEAT LOAF 2 eggs 2/3 cup milk 3 slices bread, torn into pieces 1/2 cup chopped onion 1/2 cup grated carrot 1 cup (4 ounces) shredded cheddar or mozzarella cheese 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley 1 teaspoon salt 1 teaspoon dried basil, thyme or sage, optional 1/4 teaspoon pepper 1-1/2 pounds lean ground beef Topping: 1/2 cup tomato sauce 1/2 cup packed brown sugar 1 teaspoon prepared mustard In a large bowl, beat eggs. Add milk and bread; let stand a few minutes or until the bread absorbs the liquid. Stir in the onion, carrot, cheese, herbs and seasonings. Add beef; mix well. In a shallow baking pan, shape beef mixture into a 7 1/2-inch x 3 1/2-inch x 2 1/2-inch loaf. Bake at 350 for 45 minutes. Meanwhile, combine topping ingredients. Spoon some of the topping over meat loaf. Bake for about 30 minutes longer or until no pink remains, occasionally spooning some of the remaining topping over loaf. Let stand 10 minutes before serving. Yield: 6 servings.
BOW-TIES AND BACON
4 to 6 slices bacon
1 1/2 pounds mushrooms
1 teaspoon thyme
1/2 teaspoon dried red pepper flakes (or 1 teaspoon minced
jalapeno pepper)
28 ounces canned, diced tomatoes, drained well
1 pound bow-tie noodles
Grated sharp cheese, like Parmesan, Asiago or Locatelli Romano
(optional)
Cook bacon in a wide killet over medium heat. Meanwhile,
clean and slice mushrooms. Bring 4 quarts of water to a boil.
Cook bacon until it is crisp. Set aside on absorbent
toweling and drain all but 2 tablespoons of fat from the
skillet. Turn heat to high, add mushrooms, thyme and red pepper
flakes, and cook, stirring until the mushrooms shrink and darken
a little. Add diced tomatoes, heat through, then lower heat to
keep warm.
When the water boils, add 1 teaspoon salt and bow-tie
noodles. Cook until just tender, then drain and toss with
tomato mixture. Serve on plates or platter and top with
crumbled bacon.
Serve with grated cheese, if desired. For many diners, the
bacon is salty and strong enough to take the place of cheese.
Serves 4 to 6.
Serve with bread and spinach sauteed in garlic butter or
olive oil.
PLANTATION CASSEROLE 1. Mix 2 c. cut up cooked ham, chicken, or beef, 1 1/2 c. cooked, drained peas, lima beans, or carrots, 1 lb. can creamed corn, 3/4 c. grated cheese, 1/3 t. milk, 1/4 c. chopped onion, 1 T. worcestershire sauce. 2. Pour into greased casserole. Bake at 400 for 10 minutes. 3. Mix 1 c. biscuit mix, 1/2 c. corn meal, 2 T. sugar, 1/2 t. salt, 1 egg, 2/3 c. milk. 4. Pour on hot mixture, leaving center uncovered. Spread to edge. Bake 20 min. or until brown. 6 servings.
Last revised August 5, 1996.
URL: http://www.kyphilom.com/duane/recipe4.html
Go to Top Menu..
..of Duane & Eva's Old Kentucky Home Page
Duane Bristow (72711.1414@compuserve.com)
All contents copyright (C) 1996, Duane Bristow. All rights reserved.
