Measure carefully, placing all ingredients except bacon in bread machine pan in the order recommended by the manufacturer. Add bacon at the raison/nut signal or 5 to 10 minutes before last kneading cycle ends. Select Basic/White cycle. Use medium or light crust color.

Preparation: Put the beef in the crock pot. Combine all the other ingredients and pour over the beef. Cook on low for 8 10 hours or on high for 4 5 hours. Before serving thicken juices if desired. Joyce says she uses some flour or corn starch to do this.   &

Melt butter in large skillet and saute onions until tender. Dredge beef cubes in flour and brown them in a separate skillet with oil and butter. Add browned meat, salt, pepper and garlic to onions. Add enough beer to cover. Cover tightly and simmer till meat is tender. &

Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.     strongServings: 8/strong  

soup. Stir in bread crumbs and Place onion, separated into rings, in a 12x7.5x2" baking dish. Cover with w Combine remaining soup, beer, oregano, and pepper. Pour soup mixture over m Makes 6 servings. Preparation Time: 0:30  

Cut cooked sausages into 1/2 inch slices. In skillet combine sausage and beer. Cover and simmer for 10 minutes. Combine brown sugar and cornstarch. Stir in vinegar, horseradish and mustard. Add to sausages. Cook and stir until bubbly. Keep warm and serve warm using toothpick

Cut each pound of smoked sausage into 4 pieces. Pour the beer in the bottom of the crock pot and pile in the sausage. Cook on HIGH for 2 hours, then switch to LOW until ready to serve. Those who like a strong beer taste will want the pieces that actually bathed in the beer.

Using a grinder or food processor fitted with a metal blade, process beef until finely minced. Process a second time. Do not puree. In a medium bowl, combine beef, egg yolks, onion powder, salt, pepper and oil. Cover with foil; refrigerate at least 1 hour. Garnish with chiv

PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don t burn. Remove the meat with a slotted spoon

Trim the bottom of the endive heads and remove the outer leaves if necessary. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish. Prepare

1. To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands. Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl. Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2

Trim fat from brisket. Season meat with a little salt and pepper. place in baking pan; cover with onion. Reserve 1/3 cup Coors. Combine remaining Coors, brown sugar, bouillon granules and spices; pour over meat. Cover with foil. Bake at 350 degrees for 3 to 3 1/2 hours or

Recipe by: [email protected] (Joel Ehrlich) TO PREPARE COCONUT MILK: Remove the shell and the brown inner skin from the meat of a fully ripe coconut. Chop the meat (NOTE: you may substitute 1 cup of packaged shredded coconut for the chopped coconut meat). Combine the

Broil steak until rare (do not broil too much). Heat nonstick skillet (if using electric skillet, set at 350~) and add oil to heated skillet. Place steak cubes in skillet with mushrooms and cook until done to taste. Season with salt and pepper if desired and serve hot. Servi

1. Using the insides of the red onion, finely dice, 1/4 lb. Place the bacon grease in a saucepan over medium high heat. Add the onions and saute until the onions start to blacken. While the onions are carmelizing, in a mixing bowl place the water, honey and red wine vinegar.

Chop onions and brown in a little fat in skillet. Remove to deep casserole or Dutch oven. Dust meat with flour and brown well in skillet with salt, pepper, celery salt, garlic,and a little nutmeg. Add to casserole. Brown a box of fresh mushrooms in butter and add. Pour beef

To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2". Strain and set aside both the stock and b

To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2". Strain and set aside both the stock and b

USE ON CHICKEN, TEMPEH, SALMON AND TUNA. MIX ALL INGREDIENTS WELL.     strongServings: 4/strong  

Cranberries account for the little ruby colored chunks in the McDaniel family s barbecue sauce. Use if for ribs, pork chops, chicken, or ham. 1. Combine all the ingredients in a 2 quart saucepan. Bring to boiling; reduce heat and simmer for 10 minutes. 2. B

Combine jam and 2 1/2 tablespoons mustard in small bowl. Taste and add more mustard if desired. Place lamb chops on broiler rack. Brush lightly with glaze. Broil until browned, about 5 minutes. Turn and brush other side with glaze. Broil to desired degree of doneness. Serve

In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion, and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and catsup, bring back to a boil and its done. (Good Housekeeping CB, 1955) NOTE: I do not use cayenne or salt and always double t

In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion, and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and catsup, bring back to a boil and its done. (Good Housekeeping CB, 1955) NOTE: I do not use cayenne or salt and always double t

IN A 2 QUART SAUCE PAN, OVER MEDIUM HEAT, HEAT OIL, ADD IN ONION, GREEN PEPPER, AND GARLIC. COOK FOR 5 MINUTES. STIR OCCASIONALLY UNTIL VEGETABLES ARE TENDER. ADD REMAINING INGREDIENTS. INCREASE HEAT TO HIGH. BRING MIXTURE TO A BOIL. REDUCE HEAT TO LOW AND SIMMER, COVERED FO

HEAT OVEN TO 3500F. CHOP ONION AND MINCE GARLIC. HEAT OIL IN A LARGE FRYING PAN. ADD ONION AND COOK FOR 5 MINUTES. ADD GARLIC AND THYME AND COOK ONE MINUTE MORE. COMBINE MILK, EGG AND 1/4 CUP OF CATSUP. STIR IN BREAD CRUMBS AND SALT AND PEPPER. CRUMBLE IN MEATS AND ONION MIX

Saute celery, green pepper and garlic in butter. Stir in catsup, soups, water, vinegar and Tabasco sauce. Simmer for 30 minutes, stirring occasionally. Stir in wine. Use to baste chicken, hot dogs, ribs or steaks the last 15 minutes of grilling. Heat and pass remaing sauce.

1) Season venison with the spices, rubbing in lightly, then spread the butter on the meat, covering completely. Place the roast in a 8" x 13" roasting pan and cover with the onions... 2) Combine the beer, sour cream, and soup in a bowl and wisk `til blended, then p

If you kill a big buck and know he will not be as tender as my spikehorns, cut a round steak about 2 inches thick, dredge in flour, let stand for an hour and then reflour the wet spots. Sear on both sides in a hot, lightly greased skillet or black iron pot. Now pour the can

Dry the marinaded steak and brush with melted garlic butter. Add salt and pepper. Sear on both sides in a little bacon fat, in a black iron pot. Add remaining ingredients and cover, cooking over moderate heat for an hour and a half or until tender. If water cooks down, add wine

Preheat barbecue pit to 250 degrees. Cut off fat wedge near large end of brisket, then pat dry evenly over meat. Place brisket in barbecue pit, fat side up, and cook at 250 to 275 degrees for 4 hours. Remove meat from pit. Make a foil bag large enough to hold brisket from

Mix flour, 1 tsp. salt & pepper; coat meat with flour mixture. Melt shortening in large skillet or Dutch oven; brown meat. Add water and vinegar. Sprinkle dill weed over meat. Cover tightly and simmer about 3 hours or until meat is tender. One hour before end of cooking time

In a small pan, melt the 1 tablespoon of butter. When the foam subsides, add the onions and cook for 2 or 3 minutes or until they are soft and transparent, but not brown. Scrape into a large bowl and add the meat, egg yolks, capers, salt, pepper and white vinegar. Mix togeth

Divide ground chuck into 8 equal portions and shape into patties, keeping each quite thin. Sear briskly on lightly greased hot grill or griddle, turning only once, till medium well. Arrange each patty on bottom half of hamburger buns. Apply 2 or 3 tablespoons of Big Buy Hamb

IN A SMALL SOUP POT, COMBINE ALL INGREDIENTS. MIX WELL. BRING TO A BOIL. STIR CONSTANTLY TO AVOID BURNING OR SCORCHING. REDUCE HEAT, SIMMER FOR 1 HOUR. COOL COMPLTELY. STORE TIGHTLY COVERED.     strongServings: 32/strong  

I got this from a local talk show, ergo: Mix well and simmer 15 minutes. Not as hot as it sounds! FROM: L PARTAIN (CRSH76A)     strongServings: 1/strong  

1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 11 T Gebhardt s Chili powder 4 T cumin 4 T beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb pork, cubed (thick butterfly pork chops) 2 lb chuck beef, cut into cubes 6 lb ground rump 4 large onions, finely c

1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4" cub

In large Dutch oven, heat woo sauce, olive oil, salts and pepper. Add some margarine. When oil is hot, sear roast quickly on all sides. Add beef broth and onion soup, plus seasonings to taste. Reduce heat to medium, a brisk simmer. (NOT a rolling boil!) Add wine and coo

Soak roast overnight in saltwater. Rinse and dry off. Cut slits in top side of roast about 2 3 inches apart, depending on how spicy you want it. Alternate 1/2 clove of garlic and slices of green serano or jalapeno peppers. Turn the roast over, repeat. Do not add spices or sa

Salting mixture: 1 lb salt 2 oz sugar 1 oz saltpeter pepper and chili spices to taste As you travel around East Africa you will see countless Africans selling food along the roadsides, in the markets, or through bus and train windows. They sell fruit,