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SAUREBRATEN AND GINGERSNAPS

SAUREBRATEN AND GINGERSNAPS

Ingredients

4 pounds Rump Roast; Beef -- Boneless 2 Onions -- Thinly Sliced 8 Peppercorns 4 Cloves -- Whole 1 Bay Leaf 1 cup White Vinegar -- Mild 1 cup Water 1/2 cup Cider Vinegar 1/4 cup Vegetable Oil 1/2 teaspoon Salt 2 cups Water -- boiling 10 Gingersnaps 1/2 cup Sour Cream 1 tablespoon Unbleached Flour	Advertisements

Preparation
 
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt.
Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

Veal Breast With Herb Stuffing
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, gr (Upload by user)

HOLIDAY ELEPHANT STEW
Cut the elephant into bite-size pieces. This should take about 2 months. Cover with brown gravy and cook over kerosene fire about 4 weeks at 465 degrees. This will serve 3,800 people. If more are expected, add 2 rabbits. Do this only if necessary, as most people do not like to find hare in their (Upload by user)

SWEDISH MEATBALLS
Mix Tempo and eggs according to package. Add hamburg and seasonings. Mix well. Shape into small balls. Place in large baking pan and cook for 30 minutes at 350 degrees. Make a pan gravy adding 2 tablespoons flour and 2 bouillon cubes - lastly add 1 can evaporated milk. (Upload by user)

STUFFED GREEN PEPPERS
Mix rice, hamburger, eggs, milk and salt. Use #12 scoop in each 1/2 pepper. Pour four #5 Creole tomato sauces over peppers. Bake 2 1/2 to 3 hours at 300 degrees. Cover with foil. Just before they are done, sprinkle with Parmesan cheese. Brown uncovered. Spoon sauce over peppers at serving (Upload by user)

MEAT LOAF
Mix the cornstarch and water; set aside. Dissolve beef cubes into hot milk and add Worcestershire sauce; set aside. Mix ketchup with water; set aside. Mix remaining ingredients together, then add the liquids previously set aside. Blend well and portion into 5 loaves. Bake at 350 degrees f (Upload by user)

MEAT SAUCE
Brown beef; use fat if beef is lean. Drain off excess fat. Add garlic and onions and cook until onions are clear, but not brown. Blend in all other ingredients. Simmer about 1 hour or until sauce is thick. Serve with macaroni, noodles, rice or spaghetti. Yields 2 gallons. (Upload by user)

MEATBALL SUBS
Mix ground beef, garlic powder, salt and pepper. Shape into 1 1/2 inch meatballs and fry in deep pot until brown. Drain off grease. Pour in sauce and stir once. Cover and heat slowly on low flame for 1/2 hour. Cut off 1 end of roll and dig out inner roll carefully. Fill each roll with meatballs (Upload by user)

STEAK SUBS
In a 10-inch skillet, over medium heat, in hot oil, cook beef, green onions, garlic and oregano until beef is browned, stirring often. Stir in gravy. Heat thoroughly. Line bottom roll halves with lettuce. Spoon about 1/4 cup beef mixture onto each roll. Top with cheese and tomatoes. Top w (Upload by user)

Fancy Sammich
In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate. Preheat oven to 375 degrees F (190 degrees C). P (Upload by user)

Fragrant Citrus Steamed Pork
Put the water, lemon or orange juice, and spices in a deep skillet with a lid. Mix together. Bring mixture to a soft boil. Place a cooling rack over the skillet, and place pork chops on cooling rack to suspend the chops over the boiling citrus water. Place lid over chops and skillet to kee (Upload by user)
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French Canadian Tourtiere
Preheat oven to 425 degrees F (220 degrees C). In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. S (Upload by user)
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Fruit and Vegetable Pork
Heat oil in a large skillet over medium high heat. Add chops and brown well. Top with apple slices. Meanwhile, in a medium bowl combine the sauerkraut, sugar and onion and mix all together. Thicken slightly with cornstarch. Place this mixture over the chops and apples and season with peppe (Upload by user)
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Fruity Ham Glaze
Puree in a blender: apricot preserves, fruit cocktail and Dijon mustard. Pour into a saucepan and add nutmeg. Heat over medium heat until bubbly. (Upload by user)

Fried Pork Chop
Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat. When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for (Upload by user)