Main Dishes
Ingredients:
- 2 lbs. lean ground beef
- 2 eggs, beaten
- 1 teaspoon salt
- 1/8 oz. bottle Russian Dressing
- 3/4 cup bread crumps
- 2 tablespoon minced onion
- 1/2 cup grated parmesan cheese
- 1 cup barbecue sauce
- Dash of pepper and Accent to taste.
Mix all but barbecue sauce, pepper and Accent together and form in to small balls. Place on baking pan, in single layers and bake at 350 F for 15 minutes or until brown. In a slow cooker on low, heat up sauce. Add in meatballs and cook for 1 hour. Makes approximately 5 dozen.
Ingredients:
- 3 lg. onions (chopped)
- 1/4 tsp. pepper
- 3 tbs. shortening
- 1/4 tsp. thyme
- 2 lbs. stew beef
- 2 c. boiling water
- 3 tbs. flour
- 2 tbs. vinegar
- 2 tsp. salt
- 1 tbs. catsup
Preparation:
Fry onion slowly in melted shortening until brown. Cut beef into serving pieces. Add to pan. Increase heat and brown meat on both sides. Mix flour with seasonings and sprinkle over meat. Add water vinegar and catsup. Cover and simmer until meat is tender. ( about 2 hrs.) Serve on platter with a border of parsleyed rice. Add a little chopped parsley to cooked rice and toss lightly to blend.
Makes about 6 servings
( Serve 4 to 6 people)
Ingredients:
- 1 lb ground beef
- 4 oz. shredded cheese
- 1 sm. tomato, diced
- 1 can Ranch Style Beans
- 1 cup shreeded lettuce
- 1 sm. bag Doritos
- Salt to taste
Brown ground beef in a skillet. Drain and add beans. Heat thorougly. Line bottom of cereal bowl with crushed Doritos. Add meat and bean mixture, cheese, lettuce and tomatoes, for one serving.
Ingredients:
- 5 chicken breasts
- 1 (8 oz.) bottle Russian salad dressing
- 2 Pkg. Lipton dry onion soup mix
- 1 (8 oz.) jar apricot preserves
Preparation:
Place chicken in greased baking dish. Mix remaining ingredients and pour over chicken. Bake, uncovered, at 300° F (150° C) for 2 hours.
Ingredients:
- 2 pheasants (2½ lbs. each)
- 2 oranges (halved)
- ¼ cup olive oil
- 8 sprigs flat leaf parsley
- 4 cloves garlic (peeled and bruised)
- 2 bay leaves
- 12 slices bacon
- ½ cup defatted chicken broth
- ¼ cup tawny port wine
- Salt and Pepper to taste
- Autumn pear salsa (ingredients and preparation listed below)
Preparation:
Preheat oven to 350° F (175° C). Rinse pheasants and clean cavity well. Rmove and excess fat and pat dry. Squeeze oranges all over birds and and inside cavity. Brush with olive oil. Sprinkle inside and out with salt and pepper. Place 4 sprigs of parsley, 2 cloves of garlic and 1 bay leaf inside each bird. Place birds in shallow roasting pan to fit. Arrange 6 slices of bacon to cover each bird. Add chicken broth and port wine to the pan. Bake for 1½ hours (Remove bacon after 1 hour), basting 2-3 times. Then bake another 15-20 minutes or until breasts are brown and birds are thouroughly cooked. Take out of oven and let stand for 10 minutes. Carve and serve with autumn pear salsa (listed below) Serves 4.
Autumn Pear Salsa
Ingredients:
- 1 large grapefuit
- 2 Medium ripe pears
- ½ cup dried cherries or cranberries
- 2 Tbsp. finely chopped red onion
- ½ tsp. finely chopped garlic
- ½ tsp. grated lime zest
- 2 Tbsp. fresh lime juice
Preparation:
Peel grapefruit, removing all pith. Carefully section fruit, then cut sections crosswise into thirds. Place in bowl with any accumulated juices. Peel and core pears, then cut into ¼-inch dice. Add at once to the grapefruit to prevent discoloration. Toss with remaining ingredients. Yields: 3 cups.
