In 12 inch skillet, melt margarine, add chopped mushrooms, diced ham, chopped green onion, salt and pepper. Cook until tender. Add bread cubes and 2 T. water toss gently to mix. Set aside Make a lengthwise cut in tenderloin, cutting 1 1/2 in deep. Spoon 1/2 half of cooled st

CUT BELL PEPPER INTO THIN STRIPS. TRIM FAT FROM ROUND STEAK. CUT BEEF INTO 2" X 1/8" STRIPS, ACROSS THE GRAIN. MIX TERIYAKI SAUCE, LEMON JUICE, CORNSTARCH AND GINGERROOT IN A SQUARE MICROWAVE DISH, 8 X 8 X 2 INCHES. STIR IN BEEF. COVER AND REFRIGERATE FOR AT LEAST 20

Slice steaks diagonally across the grain into 1/2 x 1 inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1 to 2 hours, turning 3 or 4 times. Thread strips on skewers and grill until meat reaches desired

*sliced mushrooms, drained; **(10 1/2) oz can Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchu

Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat. Turn the cubes frequently to ensure even browning on all sides. Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant. Add the mushrooms and garlic and reduce heat b

1. Heat 2 tbsp of butter in a large saucepan or small kettle and add the onions and garlic. Cook, stirring, until wilted. Add the ham and lentils and stir briefly. 2. Add the tomatoes with tomato paste, water, bay leaf, thyme and parsley. Add the tongue. 3. Bring to a boil.

In a measuring cup, combine beef stock, gin, vinegar and juniper berries. Set aside. Brush or rub steaks with vegetable oil. Press pepper onto the steaks and season with salt. Heat a medium sized cast iron or heavy skillet over high heat until nearly smoking. Place steaks i

Combine the ingredients in a small bowl, and store in an airtight container. Recipe By :     strongServings: 4/strong  

In a large stockpot, heat the oil and add the meat cubes. Saute until the meat is browned on all sides. Add the water, tomatoes, and Soup Starter Mix. Bring the mixture to a boil, and reduce the heat. Cover and simmer for 45 minutes. Stir in the celery and carrots. Cover and b

Wash soup bones. Put on aluminum lined tray and brown in a 400F oven until well browned on both sides. Put bones in soup pot, drain grease and then get as much of the browned bits as possible using a little water to help them along. Add water until the bones are well covered

* At room temperature. ** Beaten in 1 t water. *** Dissolved in 1 T cold water. **** Finely chopped.     strongServings: 8/strong  

Allow patty shells to thaw 2 hours in refrigerator before rolling out. If meat is quite long (Lin, control Thyself!!), fold narrow end under to form a roast about 12 to 13 inches in length. Place on rack in shallow roasting pan. Sprinkle lightly with salt and flour. Bake, u

In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25 30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy

Cook first 5 ingredients in frying pan till all liquid is absorbed and mixture resembles a paste. Cover tops of steaks. Partially thaw patty shells and roll out thin enough to cover top, sides, and part of the bottom of each steak. Cover with plastic wrap and store in refrig

STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the

5 lb beef tenderloin 2 pk 7 oz pkgs of onion cresent : rolls 1 egg white : Cheese Sauce 1 beef bouillon 1 c water 3 TB butter 3 TB flour 1 1/2 c dry white wine 1 c milk 4 oz gruyere cheese shredded 3 oz roquefort cheese : crumbled

any excess flour from it, and fold the rectangle in thirds as before. This completes 2 "turns". Chill the dough, wrapped in plastic, for at least 3 hours and up to 3 days. Author s Notes: This is a beef Wellington recipe that was in the recent 50th anniversar

STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the

COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir fry the asparagus for a few seconds to co

COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir fry the asparagus for a few seconds to co

Marinade for beef: 1 tsp cornstarch 1 tsp light soy sauce 2 tsp sherry 1/4 tsp sugar 1/4 tsp vegetable oil Slice beef and add marinade. Wash broccoli and peel off tough outer layer. Slice broccoli stems diagonally into paper thin slices and divide flowerets into 3 or

1. Carefully slice beef into thin bite size pieces, across the grain of beef. Marinate beef in soya sauce, wine and salt. Shred broccoli. 2. Place oil in wok and heat to smoking point. Quickly stir fry beef in it, no more than 3 minutes. Remove beef to a platter and reserv

Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack i

1. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove

1. Slice beef. Marinate in soya sauce, wine and salt. Slice celery, onion and mushrooms. Assemble other ingredients. 2. Heat oil in wok to smoking point. Stir fry beef and onion in it for about 3 minutes. Remove beef and onion to a platter. Add celery, mushrooms and 3 t

1. Carefully slice beef into thin bite size pieces, across the grain. Marinate beef in soya sauce, wine, and salt. Prepare and shred green peppers. 2. Place oil in wok and heat to smoking point. Quickly stir fry beef in it, no more than 3 minutes. Remove beef to a plat

Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard an

Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks. Cut the onions into one eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with the meats, onions and carrots in the flour (whic

Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook     strongServings: 10/strong  

serves 4 Combine wine, oil, garlic, oregano, salt, and pepper. cut steak into strips, 2 inches by 1/4 inch wide, or as thin as possible. Pour wine marinade over beef strips, and let stand for 1 hour at room temperature. Drain meat strips and cook, in two batches, in ho

* Do not use self rising flour in this recipe. Mix ground beef, onion, cheese, 1/4 teaspoon salt, garlic salt and egg white; reserve. Mix flour, egg yolk, water, 1/2 teaspoon salt and paprika until a soft dough forms. Knead on floured surface until dough is elastic, about 2

in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refriderate

Cut the meat into 1/2 in. cubes. Brown in hot oil both sides. Then add the onions and sugar. Cook until the onions are brown and tender. Then barely cover the meat with water or stock; add the spices. Add carrots and simmer until tender (about 2 hours). For added flavor

1. Grease a basin, put a large pot of water onto the boil. 2. Make the pastry with the flour, suet, salt, and water (or eggs) 3. Roll it out and line the basin leaving a piece for the lid 4. Cut the steak into convenient pieces, flour and season them with pepper and salt; put b

Cooking & preparation time: 30 min 1. Cut beef steaks lengthwise into 1" wide strips and then crosswise into 1" pieces. Heat oil in Dutch oven over medium high heat until hot. Add beef and onion; cook and stir 3 minutes. 2. Stir tomatoes, pasta and wa

1) Combine the V8 juice, beef broth, and lemon juice, pour over ice and serve with the celery and or cucumber sticks as a garnish... from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin on Cyberealm Bbs. in Watertown NY. (315) 786 1120   br

Line 9" piepan with pastry. Trim edge and flute. Cook beef with onion until lightly browned. Cool slightly. Combine eggs with soup; stir in beef mixture and blend well. Pour into pie shell. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Serve hot. &

(Pre heat the oven to 350ø) 1) Thoroughly mix the meat, horseradish, chives, garlic, and pepper in a med. bowl... 2) Remove the stems from the mushrooms then stuff the caps with the beef mixture... 3) Place the stuffed mushrooms in a shallow baking dish & po

Heat oil in Dutch oven. Cook and stir beef and onion in hot oil until beef is light brown; drain off fat. Stir in remaining ingredients except zucchini and cheese. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour.&20; Heat oven to 350 . Trim en

Combine first 6 ingredients and pour over steaks in a dish. Pour beer over all and let marinade 24 hours. Barbecue over medium heat until done to your liking. To serve, slice thinly across the grain. Source: Eaton s Great Canadian Recipe Challenge 1993 : Pg. 62 From