If you think the varmints at yer homestead eat a lot,how would you like to have this problem? Elephants eat about 350 pounds of grass, leaves, bark and other  vegetation every day.

See-there's always somethin' to be thankful fer if you look hard 'nuff.

Helen's Corned Beef Hash

Cook potatoes and cool enough to peel. Dice potatoes. Brown onion in
fat in a large, deep fry pan or dutch oven. Add diced potatoes and
corned beef, chopped in small cubes (chilling helps). Simmer 30
minutes and serve with veggies of choice.  Cabbage is good.

1 lb. lean beef chuck, trimmed and cut into 1-inch cubes
2 tbs. flour
2 tsp. oil
2 large yellow onions, thinly sliced
2 cups sliced mushrooms
2 cloves garlic, chopped
2 tsp. low-sodium tomato paste
2 c. low-sodium beef broth
4 c. sliced carrots
2 medium russet potatoes, thickly sliced
1 cup 1-inch green bean pieces
1 tbs. cornstarch
1 tbs. cold water
1/4 c. chopped fresh parsley

Coat beef with flour, shaking off excess.  In a large nonstick pot, heat oil over medium-high heat.  Add beef; sauté until browned, about 6 minutes.  Remove to a plate.

Add onions and mushrooms to pot; sauté, stirring for 1 minute.
Pour off fat.  Return beef to pot; stir in tomato paste, then broth.
Add enough water to just cover.  Bring to a boil.  Reduce heat to low; simmer until beef is tender, about 1 1/2 hours.  Skim off any foam.

Add carrots, potatoes and green beans.  Cover partially; simmer for 15 minutes.

In a small bowl, mix cornstarch and cold water; stir into stew.
Increase heat and boil uncovered for 1 minute.  Sprinkle with parsley and serve.
 

1 envelope Lipton Recipe Secrets Onion Soup Mix
3/4 c. water
1/2 c. ketchup
1 tsp. garlic powder
1/2 tsp. ground black pepper
1 (3 pound) boneless brisket of beef

Preheat oven to 325ºF.  In 13 x 9 inch baking or roasting pan, add soup mix blended with  water, ketchup, garlic powder and pepper.

Add brisket; turn to coat.

Loosely cover with aluminum foil and bake 3 hours or until brisket is tender.
If desired, thicken gravy.

Makes 8 servings.

 1 4 to 6 oz cube steak or round steak, cut 1/2  to 1/4-inch thick
  flour for dredging
  buttermilk
 1/4 tsp. onion powder
  1/4 tsp. garlic powder
  salt and pepper to taste
  vegetable oil for frying

Gravy:
 1/2 tbs. all-purpose flour
 1/2 c. milk
  salt and pepper to taste

Heat a heavy skillet over medium-high heat.

Sprinkle the meat with the garlic powder, onion powder, salt and pepper to taste. Dredge the meat in the flour. If not using cube steak, pound the flour and seasonings into the meat with a meat hammer or the edge of a saucer.

Pour a little buttermilk in a shallow dish. Dip meat into butter milk and let drain a bit.Dredge in flour again. Pour oil into hot skillet (about 1/4-inch deep is good, but if you are watching your fat intake, use less).  Brown meat on both sides. Cover, reduce heat to low, and cook for 10 minutes.Remove cover,turn steak and cook for another 10 minutes. Drain on paper towels.

Pour off all but 1 tablespoon of the oil. Add flour and stir to make a roux,scraping any brown bits from the bottom of the pan. When the flour has cooked for a couple of minutes, add the milk, salt, and pepper, and stir to incorporate the roux. When the gravy is thickened to your taste, put steak on plate and pour gravy over it.

Mashed potatoes are a common accompaniment and the gravy goes well on them too.

Variations:

Beat one egg with 1 Tbs. of milk and use in place of the buttermilk.
Use saltine cracker or corn flake crumbs, regular or Italian style bread crumbs for the second dredging.
Deep fry instead of pan frying.

Basic Beef and Sauce

1 lg. onion, minced
1 garlic clove, pressed or minced
2 tbs. oil
1 (10-oz.) can beef consommé
1/2 cup dry red wine or water
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1/3 to 1/2 cup flour
2 lb.. boneless beef (chuck, rump, sirloin tip, or stew), trimmed
oil for frying
salt to taste

In a heavy 3-qt. saucepan, sauté onion and garlic in 2 Tbsps. oil until tender but not browned. Add consommé, wine or water, and Worcestershire sauce.Slowly bring to a simmer.

In a paper bag, mix flour, 1 tsp. salt and the pepper; set aside. Cut meat into 1/2- to 3/4-inch cubes; dry on paper towels. Heat oil, 3/4-inch deep, in a small deep saucepan over medium-high heat. When oil is hot but not smoking, shake a handful of the meat cubes in flour mixture in paper bag. Shake off excess flour and drop meat into oil. Do not overcrowd and do not allow oil to cool. Stir meat occasionally to brown all sides. With a slotted spoon, place meat in hot broth.
Repeat until all meat cubes are browned and added to broth.

Adjust heat so that broth steams but does not bubble. Cook 4 to 5 hours or until meat is tender. Remove from heat. Skim excess fat from sauce. Add salt to taste.
Cool and put into 3 or 4 freezer containers. Label and freeze. Use within 6 months.

Makes 6 to 8 servings.

Use for the following dishes:

Beef Stew

        2 servings Basic Beef and Sauce
        1/2 tsp. herbs such as chervil, oregano, parsley, and rosemary
        About 1/2 c. diced cooked potato
        1 c. frozen or fully cooked mixed vegetables
        salt to taste

Thaw Beef and Sauce. Mix with herbs, potatoes and frozen vegetables in a medium saucepan. Heat to a simmer and cook 5 minutes. Stir in any cooked vegetables and heat through. Season with salt.

Makes 2 servings.
 

Quick Beef Stroganoff

        2 servings Beef and Sauce
        1 tbs. butter
        1/2 cup sliced fresh mushrooms
        1 tbs. ketchup or chili sauce
        1/4 to 1/2 cup dairy sour cream
        salt to taste

Thaw beef and sauce. Melt butter in a small saucepan over medium heat. Add mushrooms and sauté until limp. Stir in the beef and sauce. Blend in ketchup or chili sauce. Heat to serving temperature. Remove pan from heat. Blend in sour cream all at once. Add salt. Warm slowly to serving temperature. Do not boil.

Makes 2 servings.
 

 Hungarian Goulash*

        2 servings beef and sauce
        1 tbs. butter
        1/8 med green pepper, slivered
        1 tsp. paprika
        2 tbs. ketchup or chili sauce
        1/2 to 1/2 cup dairy sour cream
        salt to taste

Thaw beef and sauce. Melt butter in a small saucepan over medium-low heat.
Add green pepper and sauté until tender. Stir in paprika. Cook 30 seconds. Stir in beef and sauce. Blend in ketchup or chili sauce. Heat to serving temperature.
Remove from heat. Blend in sour cream all at once. Add salt. Warm slowly to serving temperature. Do not boil.

Makes 2 servings.
 

Beef Curry

        2 servings beef and sauce
        1 to 2 tbs. butter
        1 to 2 tsp. curry powder
        1/4 cup dairy sour cream, or 2 tbs. plain yogurt, or 2 tbs. lemon
        juice
        salt to taste
        steam rice
        chutney

Assorted condiments such as chopped hard cooked eggs,chopped peanuts or almonds,crumbled crisp bacon, shredded coconut, minced cucumber,chopped tomatoes, diced banana and chopped apple.

Thaw beef and sauce.Melt butter in a small saucepan over low heat.Stir curry powder into butter. Cook gently 2 to 3 minutes. Stir in beef and sauce.
Simmer 4 to 5 minutes. Remove from heat and stir in sour cream, yogurt, or lemon juice.
Add salt. Warm to serving temperature. Serve over rice with chutney and an assortment of condiments.

Makes 2 servings.
 

Woman's Day March 1999 issue

3 racks ( about 1 lb each pork baby back ribs,each rack cut in half)

barbecue sauce

1 c. ketchup
!/4 c. cider vinegar
3 tbs. each dark-brown sugar and Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt

1. Put ribs in a large pot with water to cover. Bring to a boil, reduce heat, cover and simmer 1 hr or until meat becomes fork tender.
2. Meanwhile, mix  sauce ingredients in a medium saucepan. Bring to a boil,reduce heat and simmer uncovered, stirring often, 30 min. or until slightly thickened.
3. Heat broiler. Line broiler pan with foil for easy clean-up. Place ribs, meat side down, on a broiler pan rack, brush with 1/2 the sauce and broil 4-5 in. from heat source 6-7 min. Turn ribs over, brush with remaining
sauce and broil 6-7 mins. longer or until edges are just slightly charred
 
 

1 envelope Lipton Recipe Secrets Onion Soup Mix
2 pounds ground beef
1 1/2 cups fresh bread crumbs
2 eggs
3/4 c. water
1/3 c. ketchup

Preheat oven to 350ºF.  In large bowl,  combine all ingredients.

In 13 x 9 inch baking or roasting pan, shape into loaf.

Bake uncovered 1 hour or until done.  Let stand 10 minutes before serving.

Makes  8 servings.
 

2 lb.. cubed raw beef
2 tbs. fat
1 c. chopped onions
2 c. chopped celery
1/2 c. chopped green pepper
3 cups canned tomatoes, juice and pulp
3 tbs. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 c. kernel corn, drained

Sear meat in hot fat until nicely browned, about 10 to 15 minutes.Remove meat from fat.

Cook onions, celery and green pepper in the fat until tender and lightly browned. Add tomatoes gradually to flour and seasonings; add meat and vegetables. Turn into 2 1/2 quart casserole.

Cover and cook in moderate oven (350º F.) about 30 minutes.  top with corn meal biscuit topping and back as directed.  serves 8 to 10.

                  "Corn Meal Biscuit Topping"

                  1 1/4 c. milk, scalded
                  1/4 c. yellow corn meal
                  2 c. sifted enriched flour
                  2 1/4 tsp. baking powder
                  1 tsp. salt
                  1/4 c. shortening

Pour hot milk over corn meal and let cool completely.

Sift flour once, measure; add baking powder and salt and sift together twice. Cut in shortening until mixture resembles coarse meal.

Add corn meal mixture all at once, stirring only until all flour is dampened. Drop by spoonfuls over meat-vegetable mixture.

Bake in hot oven (400º F.) 40 to 45 minutes.  Serve at once.

Credited to:  Mary Margaret McBride's Encyclopedia of Cooking, 1958.

1 lb round steak 1/2inch thick
1 egg
1 tbs. water
1/2 c. cornmeal
1/2 c. flour + 2 tbs. flour
Salt and Pepper to taste
Oil for frying (I use vegetable oil)
1/2 c. of milk

Pound steak to 1/2 inch thick. Cut into about 4 lg. pieces. Beat eggs and water in shallow bowl. Combine cornmeal and 1/2 cups of the flour, salt and pepper in another shallow bowl. Coat steaks first with plain flour....then dip in the egg mix and then in the cornmeal mix.  heat oil in lg. frying pan. Brown the steaks on both sides. Lower heat, cover and cook for about 20 min. Remove meat. Pour off all but 2 tbs. of drippings.  Blend in 2 tbs. of flour then stir in milk salt and pepper.  Cook and stir until gravy is blended, thick and boiling. Boil gently for 1 min.  Serve the meat with  gravy over the top!

1 egg
2 green onions with tops, sliced
1/4 c. seasoned bread crumbs
1 1/2 lb.. ground beef
1 jar (12 ounces) beef gravy
1/2 c. water
2 to 3 tsp. prepared horseradish
1/2 lb. fresh mushrooms, sliced
 

In a bowl, beat the egg; stir in onions, bread crumbs and mustard.  Add beef and mix well.  Shape into 4 1/2 inch thick patties.  In an ungreased skillet, cook patties for 4-5 minutes on each side or until meat is no
longer pink; drain.  In a small bowl, combine gravy, water and horseradish;add mushrooms.  Pour over patties.  Cook, uncovered, for 5 minutes or until mushrooms are tender and heated through.  Yield: 4 servings
 

 

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