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Meat Poultry and Game

Beef Stroganoff

Cut round steak into 4 pieces. Place on waxed paper or board and pound flour mixed with salt and pepper into it with a mallet or the edge of a heavy saucer. Cut meat into 1/2 inch strips. Melt butter in heavy skillet; brown meat. Add all other ingredients except the sour cream. Simmer slowly until the meat is tender, adding more comsommé if necessary. Cook about 1 hour. If desired, bring to table in chafing dish. Just before serving, stir in sour cream. Heat but do not boil. Serve with noodles or rice.

Sauerbraten

Sprinkle meat with salt and pepper and rub in thoroughly. Place with onions, bay leaves and peppercorns in a deep earthen dish. Heat water and vinegar (equal parts if vinegar is very strong), and add salt and sugar to taste. Pour hot over the meat to cover. Cover dish well, refrigerate, let stand 3 to 4 days, turning occasionally. Put meat in kettle, add the onion slices and a little of the spiced vinegar, place in hot oven to 400°F., to brown. Cover tightly, reduce heat to moderately slow, and cook slowly about 3 hours, or until tender. Add more of the vinegar, if necessary. Take out the meat, slice for serving and keep hot. Strain liquid in kettle, skim off fat. Melt 1/4 cup brown sugar in an iron skillet, add the strained liquid very gradually, then the raisins and gingersnaps. Cook until thickened and smooth and pour hot sauce over meat. Or follow method for marinating meat, and brown meat in 2 tablespoons of fat in a dutch oven. Add small amount of the spiced vinegar, cover tightly, simmer slowly until tender, adding the spiced vinegar from time to time until all has been used. When ready to serve, strain the liquid, thicken with flour to make a brown gravy, adding sour cream, if desired.

Oven Barbecued Spare Ribs

Rub hot Dutch oven with some of the fat from the short ribs; brown ribs slowly on all sides. Drain off fat. Combine other ingredients; pour over the ribs. Cover, bake in slow oven, 300°F. for 1 1/2 to 2 hours, or until tender.

Chili Con Carne

Brown the meat and onion in the hot fat (or substitute with cooking oil), add chili powder, the tomato, paprika, salt, and water, and simmer for 10 minutes; add beans. Bring to a boil, add flour, blended with a little water, and cook a few minutes longer. Serve hot.

Sloppy Joe's

Sauté the onion and green pepper in the butter until tender. Add the meat and cook until lightly browned, stirring with a fork. Add mushrooms, chili sauce and seasoning. Cook, uncovered, for 5 minutes. Serve on lighted toasted sndwich buns.

Baked Stuffed Cabbage Rolls

Prepare cabbage leaves for stuffing. season the meat with salt and pepper, add grated onion and rice. Roll a portion of the meat mixture in each leaf. Fasten with toothpicks. Place cabbage rolls, folded side down, with the rest if the ingredients in a Dutch oven. Add a little water and simmer for about 1 hour. Add additional sugar and vinegar if needed to adjust seasoning.

Potted Veal Cutlet

Score meat, sprinkle with flour combined with seasonings, and pound well with mallet or edge of plate. Heat fat or shortening in small Dutch oven. Brown meat on both sides. Add milk to cover meat, and simmer, covered, 1 hour or until meat is tender. Add sour cream. Vegetables may be added with milk.

Roast Leg of Lamb with Potatoes

Season meat with salt, pepper, garlic, ginger and mustard. Bake uncovered at 450°F. for 30 minutes. Reduce heat to 350° F. Combine sugar, water and vinegar. Baste lamb with this mixture, adding more as needed. Cover roaster. The total baking time will depend upon the size of the leg of lamb; allow 30 minutes per pound.

Cuban Pork

Place pork in roasting oven bag and pour entire contents of Mojo sauce into bag along with onions. Seal. Place bag in pan or plastic bowl and place in refrigerator. Allow to marinate for 2 to 3 days, turning bag from time to time in order to assure thorough saturation of sauce into meat. Wash, peel and cut up potatoes and carrots and place in bag. Place bag in roasting pan and cook at 350° until tender. Allow 30 minutes per pound roasting time. May be served with yellow rice and black beans.

Spareribs and Sauerkraut

Brown spareribs in a skillet. Transfer to a large kettle or Dutch oven, add sauerkraut, and cook covered for 1 hour, until ribs are tender and very well done. Or bake in a moderately hot oven at 350° about 1 hour. If desired, 1/2 teaspoon caraway seeds, and 1 apple, pared,cored and grated, may be added.

Oven Barbecued Chicken

Brown the chicken pieces in hot oil. Combine the rest of the ingredients for the sauce. Place the chicken pieces in a baking dish; pour the sauce over the chicken. Bake in a moderate oven, 350°F., for about 45 minutes. Baste frequently with the sauce

Chicken Rose

Mix garlic salt, paprika and flour; dredge chicken in flour mix. Brown chicken on both sides in the shortening. Add herbs and wine; cover pan and cook over low heat until chicken is tender, 25 to 30 minutes. Remove chicken, skim off excess fat; stir in sour cream. Replace chicken in sauce; reheat but do not boil.

Spanish Chicken

Season chicken pieces with salt, pepper and paprika. Heat fat, add onion and brown, add chicken, brown lightly, and cook very slowly, covered, about 1 hour for stewing chicken, about 15 minutes for broiler-fryers. Add tomatoes, carrots, celery and pepper, cover again and let cook until tender. Ten minutes before serving, add the mushrooms and peas. Season to taste.

Mexican Chicken

Brown chicken pieces in shortening. Add remaining ingredients except the olives. Simmer, covered, until the chicken is tender. About 5 minutes before serving add the olives.

Chicken Pot Pie

Put chicken celery, onion, carrot, bay leaf and salt in pan. Add about 1 quart of water to cover. Bring to a boil, skim, and simmer, covered, until chicken is tender. Allow 1/2 hour to 45 minutes for broiler-fryers, 1 to 1 1/2 hours for larger bird. Remove chicken to plate. Discard bones and skin. Cut meat into large pieces, put into deep casserole. Add cooked vegetables and mushrooms. Add sauce, below, and cover with biscuit dough, rolled 1/4 inch thick. Slash crust, bake pie in a hot oven (450° F.) about 20 minutes until crust is browned. **Sauce
Melt 6 tablespoons fat or butter, stir in 6 tablespoons flour and cook, stirring, until mixture is richly golden in color. Reduce broth from cooking chicken to 3 cups and strain it gradually into the saucepan. Cook, stirring constantly, until the mixture is smooth and thick. Add salt and pepper to taste.

Creamed Turkey Stew

In advance, melt butter, stir in flour; stir in cream and broth. Cook until thickened, stirring constantly. Add other ingredients. Just before serving, heat thoroughly over low heat. Serve with noodles or rice.

Duckling A L'Orange

Wipe duckling inside and out, season with salt, pepper, and ginger. Stuff cavity with sliced orange and onion. Roast on a rack in a very hot oven, 450° F., about 20 minutes, reduce heat to moderate, 350° F., and continue to roast until tender, allowing about 20 minutes per pound. Pour off fat as it accumulates, and baste with honey mixed with orange juice. Sliver the rind of 2 oranges and cover with water. Bring to a boil, simmer 10 minutes, drain. Spoon 2 tablespoons duck fat from the roasting pan over the peel, add flour, and cook a few minutes, stirring. Skim the fat from the roasting pan, measure the drippings, and add water to make 1 1/2 cups liquid. Cook, stirring in the brown bits. Strain the liquid into the saucepan with the orange rind and flour, and cook, stirring, until the sauce is smooth and slightly thickened. A little red wine may be added, if desired. Arrange the duckling on a platter and garnish with sliced oranges. Spoon some of the sauce over the bird; serve the rest separately

Roasted Rock Cornish Hens

Thaw hens and season inside and out with salt and pepper. Melt fat, add onion and cook until golden. Add uncooked rice, stir over medium heat until colored; add bouillon, stir, cover, and cook until liquid is absorbed and rice is tender. Add thyme and salt and pepper to taste. Cool rice mixture and stuff hens. Roast in moderate oven, 350°F., 1 1/4 to 1 1/2 hours. Baste occassionallly with pan dripping mixed with butter.

Corn Bread Stuffing

Combine crumbs, seasonings. Melt butter, add onion and cook until translucent. Toss with crumb mxture, add celery and parsley, stir over heat for a few minutes. Cool thoroughly before stuffing bird. Enough for 6 to 8 pound bird.

Oyster Stuffing

Follow the recipe for corn bread stuffing and add a little oyster liquor and 12 or more large oysters coarsely chopped.


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