Pork Chops And Beans
4 pork chops, loin or shoulder
30 ounces beans in tomato sauce
1 medium onion — minced
1/2 teaspoon salt
6 tablespoons ketchup
Brown chops lightly. Mix beans and remaining ingredients. Place in a 9 inch square pan or casserole. Top with chops and bake 1 – 1 1/2 hours at 350 F.
Per Serving (excluding unknown items): 517 Calories; 24g Fat (40.1% calories from fat); 30g Protein; 50g Carbohydrate; 11g Dietary Fiber; 90mg Cholesterol; 1522mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.
Sausage and Pepper Loaf
1 tablespoon olive oil
2 medium red peppers — diced
1 large onion — diced
1 large clove garlic — crushed
1 pound sweet Italian sausage — casings removed
1 pound ground beef chuck
2 large eggs
1 1/2 cups fresh bread crumbs
1/3 cup grated parmesan cheese
8 ounces tomato sauce
1/2 teaspoon salt
1/2 cup shredded fontina cheese
In nonstick 12 inch skillet, heat olive oil over medium heat. Add red peppers and onion and cook until tender and lightly browned, 10 to 15 minutes, stirring occasionally. Add garlic; cook 1 minute stirring. Set vegetables aside to cool slightly.
Preheat oven to 375 degrees. In large bowl, mix sausage meat, ground beef, eggs, bread crumbs, parmesan, tomato sauce, salt, and cooked vegetables just until well combined but not overmixed.
In 13×9 metal baking pan, shape meat mixture into 9×5 inch loaf. Bake meat loaf 1 hour. Sprinkle Fontina cheese down center of loaf in a 2 inch wide strip. Bake 10 minutes longer. Let stand 10 minutes before slicing.
Per Serving (excluding unknown items): 466 Calories; 36g Fat (70.1% calories from fat); 24g Protein; 10g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 939mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 5 Fat.
The 30-Minute Pizza
THE DOUGH:
1 package fast-rising dry yeast
3 cups all-purpose flour
1 cup hot water (120F-to-130F)
1/2 teaspoon salt
TOPPING COMPONENTS:
1/2 cup mozzarella cheese — thinly sliced or cut into 1″ cubes
1 cup tomato sauce
1 1/2 pounds fresh tomatoes — seeded, drained and roughly chopped
2 garlic cloves (optional) — peeled and minced
1/2 teaspoon dried oregano
6 fresh basil leaves — shredded
freshly ground black pepper
2 tablespoons olive oil
Believe it or not, this pizza is ready in half an hour. Preheat oven to 500F.
(MIXING AND KNEADING: 1 1/2 MINUTES.) Place the yeast and 1 cup of the flour in the bowl of a food processor and pulse once using the metal knife or the plastic dough blade. With the machine running, pour in the hot water (make certain it’s hot when you use it). As soon as it’s in, turn the machine off; add the salt and remaining 2 cups of flour. Next, pulse until the dough begins to hold together; then let the machine run continuously until a ball of dough forms.
(ASSEMBLY: 5 MINUTES.) Lightly oil the pan with vegetable oil and dust with coarsely ground yellow cornmeal. Press the dough out into an 8-inch circle with your fingertips and then roll or stretch it out into a 15-or-18-inch pizza shell. Fit the shell onto prepared pan. Sprinkle desired toppings over dough, and finish with a drizzling of olive oil. Bake 15 minutes or until the crust is golden and the topping is bubbly. For a well-done crust bake 5 minutes longer. Makes 1 Pizza
Per Serving (excluding unknown items): 2012 Calories; 47g Fat (21.1% calories from fat); 62g Protein; 337g Carbohydrate; 23g Dietary Fiber; 51mg Cholesterol; 2858mg Sodium. Exchanges: 19 Grain(Starch); 2 Lean Meat; 8 1/2 Vegetable; 7 Fat.
Three Cheese Pizza
1 piece New Classic Pizza Dough
2 cups fresh tomato pulp/sauce
2 cups diced mozzarella
1 cup diced swiss cheese
1/4 cup grated Parmesan cheese
1 teaspoon oregano, thyme, basil (mixed)
1 tablespoon olive oil
salt and pepper to taste
At least 30 minutes before baking, preheat your pizza stone or oven tiles to 450 degrees. Flatten the dough and form into a ball by folding the left side two thirds over onto the right side. Flatten the dough, pushing from right to left. Turn a quarter turn and repeat. Repeat this rapidly until you have a cushion of dough smooth on the bottom. Now turn the dough “smooth side up” and rotate the dough between your hands while tucking the dough under itself. This will increase the tension on the top of the dough and make a nice ball shape.
Flatten the dough into a disk using a floured rolling pin. When the dough resists, allow it to rest a few minutes covered loosely with a towel or floured plastic wrap. Repeat this until you have a circle with a 14 to 16 inch diameter. If the dough is at all sticky, flour both sides heavily. Sprinkle your pie with cornmeal.
Roll the dough up on your rolling pin and transfer to the piel. Adjust the dough as needed and quickly assemble the pizza. Brush the surface lightly with olive oil. Spread the tomato sauce evenly over the surface leaving a 1/2 inch boarder. Garnish the surface with the mixed cheeses, add the herbs and drizzle the olive oil over the surface. Add salt and Pepper and finish with a sprinkling of Parmesan.
Open the oven door, position the piel at the back of the stone or tiles and give the piel a few quick jerks to make sure the pizza is loose and will slide! Pull the piel back and the pizza will slide onto the stone. Bake for 12 to 15 minutes. The cheese should be bubbling and the edges should be browning lightly.
Per Serving (excluding unknown items): 397 Calories; 21g Fat (47.4% calories from fat); 20g Protein; 33g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 1037mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
SOFT CHICKEN TACOS
10 med. flour tortillas
1/4 c. chopped onion
2 tbsp. butter or margarine
1 (8 oz.) can tomato sauce
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. ground cumin
In skillet, quickly cook 4 chicken breast fillets, cut into 1/4 inch wide strips, and onion in fat until chicken is done and onion is tender. Add tomato sauce, garlic salt, salt, and cumin. Reduce heat and simmer, covered for 15-20 minutes. To serve, place hot meat mixture on heated tortillas and top with choice of fillings. Roll up burrito style.
Makes 10 servings. FILLING CHOICES: Shredded cheese, chopped tomatoes, shredded lettuce, sliced pitted ripe olives, and taco sauce.
Boulettes
Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of melted butter. Season highly with salt, black pepper and a pinch of cayenne. Mix with 1 egg and form into balls; roll in flour and fry in deep hot lard until brown. Serve hot with tomato-sauce.
Swiss Steak
Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato-sauce. Cover and let simmer half an hour. Serve hot on a platter with mashed potatoes.
Rissotto
Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal chops.
Chicken Spaghetti
Ingredients:
1 cup chopped onion (about
1 large)
1 cup water
1 tablespoon chopped fresh or
1 teaspoon dried oregano leaves
2 teaspoons chopped fresh or
3/4 teaspoon dried basil leaves
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried marjoram leaves
1 teaspoon sugar
3/4 teaspoon chopped fresh or
1/4 teaspoon dried rosemary leaves
1 clove garlic, crushed
1 bay leaf
1 (8-ounce) can tomato sauce
1 (8-ounce) can tomato paste
1-1/2 cups cut-up cooked chicken or
turkey
4 cups hot cooked spaghetti
Instructions:
Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti. 6 servings
Samosa
Ingredients
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry
Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5″ diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Bestfresh
Navratan Korma
Ingredients:
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies
Method:
Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Shahi Paneer
Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2″ piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander
Method:
Chop the paneer into 2″ fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.
Gobi Manchurian
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Sweet and Sour Party Meat Balls
1 pound ground round
1 pound ground pork
2 cups soft bread crumbs
2 tablespoons finely chopped onion
2 eggs — beaten
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
1 cup vinegar
3/4 cup sugar
3 drops hot sauce
1 tablespoon worcestershire sauce
1 green pepper — diced
20 ounces pineapple chunks in syrup — drained
8 ounces tomato sauce
Combine first 7 ingredients. Mixing well. Shape into 1″ balls. Brown in butter over medium heat, drain. Place meatballs in a 13x9x2 inch baking dish.
Combine cornstarch, vinegar and sugar in a medium saucepan. Cook over low heat, stirring constantly until clear and thickened. Stir in remaining ingredients. Pour over meatballs.
Bake at 300 degree for 40 minutes.
Yield about 6 dozen meatballs.
Egyptian Meat Balls
Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of bread-crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce.
Lone Star Steakhouse Chili
1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf
Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
Brown ground beef in a large saucepan over medium heat. Drain fat. Add onion and pepper and sauté for about two minutes. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top. Makes 4 servings
Beef Stroganoff
1 Medium Onion, Minced
Pepper And Paprika
2 Pounds Round Steak
2 Tablespoon Worcestershire Sauce
Butter Or Oil
8 Ounce Tomato Sauce
1/2 Pounds Mushroom
2 Cups Sour Cream
Onion And Garlic Salt
Saute onions in butter until golden brown. Cut meat into narrow strips. Add meat to onions. Cover and simmer 1 1/2 hours. Add mushrooms, onion and garlic salt, pepper, paprika and worcestershire sauce. Simmer until meat is tender, about 15 minutes. Stir in sour cream before serving. Serve over wide egg noodles.
CHICKEN & SHRIMP CASSEROLE
1/2 c. flour
1 lg. frying chicken, cut into serving pieces
1 onion, diced
1 clove garlic
1 can tomato sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
2 tsp. parsley
1 tsp. paprika
1 can minced clams
1/2 lb. mushrooms, sliced
1/4 c. sherry
1/2 lb. shrimp, peeled & deveined
Dredge chicken in flour. Brown lightly in skillet. Place in casserole. Saute onion lightly. Add garlic, tomato sauce, salt, pepper, basil, parsley, paprika, clams with liquid, mushrooms and sherry. Simmer 10 minutes. Pour sauce over chicken. Cover and bake at 350 degrees for 1 hour. When ready to serve, uncover casserole and add shrimp. Cover shrimp with sauce and bake 10 minutes more at 350 degrees. Serves 6. Can be served over rice.
CHICKEN CASSOULET
1 1/2 c. dry navy beans
1 whole med. sized chicken breast,cut into bite-sized pieces
Vegetable cooking spray
4 oz. turkey Polish kielbasa, sliced
2 cloves garlic, minced
1 lg. onion, chopped
1 lg. celery stalk, sliced
3 lg. carrots, sliced
1/4 c. parsley, chopped
1/4 c. dry white wine
1 (8 oz.) can tomato sauce
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. seasoning salt (optional)
4 c. water
Rinse and sort beans. Cover with 6 cups water and boil 3 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse spray. Dutch oven with vegetable cooking spray; add chicken, sausage, garlic, onion and celery. Saute until lightly brown. Add beans, carrots, remaining ingredients and 4 cups water. Simmer about 1 hour, stirring occasionally. Check seasonings. I sometimes add chicken bouillon. Makes 10 cups. Very low calories. About 3 g fat and 35 mg cholesterol. 260 calories.
SICILIAN CHICKEN
1 tbsp. plus 1 tbsp. saffron ace
1 lg. onion, sliced
1 lg. green pepper, sliced
1/2 c. fresh mushberries, sliced
1 1/2 lbs. boneless chicken cubed
18 oz. can tomato sauce
16 oz. tomatoes, chopped drained
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
Lite salt and pepper to taste
Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients.
Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving).
Beef a Roni
1 1/2 lb Ground Beef, Lean
3 qt Spaghetti Sauce
8 oz Tomato Sauce
1/2 lb Mushrooms
17 oz Corn, Whole Kernel
1 lb Pasta Shells
1/4 c Onion Chopped
1 Salt And Pepper To Taste
Brown ground beef in a large frying pan. Add spaghetti sauce, tomato sauce, corn, sliced mushrooms and chopped onion. Simmer until the mushrooms are cooked. Add seasonings and continue to simmer. In a large pot cook the shells and drain. Mix sauce with shells and serve. Leftovers are even better and I always make extra.
Arjay’s Sand Springs Chili – Southern
2 lb Coarse ground beef
1/2 lb Flank steak 1/4″ cubs
1/2 lb Reg. ground beef
15 oz Tomato sauce
12 oz Beer
12 oz Tomato paste
1 tb Yellow cornmeal
1 tb Red wine vinegar
1/4 c Instant minced onion
1/4 c Chili powder
1 t Crushed red pepper
1 t Ground cumin
1/4 ts Basil leaves
1/4 ts Caraway seeds
1/4 ts Coriander
1/4 ts Marjoram
1/4 ts Ground red pepper
1/3 ts Ginger
1/3 ts Tarragon
1/3 ts Dill seed
1/3 ts Paprika
1/3 ts Ground tumeric
1/3 ts Ground caramon
1 d Curry
1 d Dill weed
1 d Rosemary
1 d Saffron
1 d Thyme
1 Bay leaf, crushed
1 Cinnamon stick
1 1/2 ts Minced garlic
1 1/2 ts Salt
1 tb Orgeano leaves
2 tb Salad oil
In a large saucepan, heat oil until hot. Add beef cubes; brown on all sides, remove and set aside. Add ground beef, both grinds, brown , stirring to crumble. Add tomato sauce, tomato paste, one cup of water, vinegar and all the other dry ingredients listed. (Mix the cornmeal, onions, all the spices in a bowl then add them after the meat has been cooked). Also add the browned beef cubes, stir well, then add the beer and stir some more until all the ingredients are mixed well. Simmer, covered, strring occasionally, for at least 2 hours. This can be prepared early in the day and kept on low heat to let spices blend togather. Add more water if needed. Remove cinnamon stick before serving.
ALL-AMERICAN HOT DISH
Ingredients
1 pound ground beef, lean
1/2 cup onion, chopped, 1 md
8 oz whole kernel corn, 1 cn
8 oz tomato sauce, 1 cn
1/4 cup ripe olives, pitted, halved
4 oz noodles, uncooked, abt 2 c
2 cup water
1 teaspoon oregano leaves
1/2 teaspoon salt 1/4 t pepper
1 cup cheddar cheese, shredded
Directions:
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes.
Serve hot.
TO COOK IN THE OVEN:
Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot.
All At Once Spaghetti
1 tablespoon cooking oil
1 large onion,chopped
1/2 lb ground beef
1 1/2 teaspoon salt
1 pepper to taste
2 can hunt’s tomato sauce
1 1/2 cup water
1/4 lb uncooked spaghetti
1 (1/2 – 8 oz. pkg.)
1 grated cheese
Heat oil in saucepan or skillet. Add onion; cook until soft. Crumble in the beef. Stir and fry until meat loses red color. Sprinkle with salt and pepper. Pour in tomato sauce and water; bring to boil. Break spaghetti; sprinkle in a little at a time, stirring into sauce and keeping it separated. Cover tightly. Simmer 20 to 30 minutes. Stir toward end of cooking time. Serve with cheese. Makes 3 to 4 servings.
Burger Trittini
2 pound ground beef
1 teaspoon salt
1 mdonion — minced
1 teaspoon oregano leaves
15 ounce tomato sauce
1/2 teaspoon pepper
12 ounce tomato paste
20 ounce frozen spinach — thawed
4 1/2 ounce sliced mushrooms — drained
16 ounce cottage cheese
2 teaspoon basil
8 ounce mozzarella — shredded
2 teaspoon sugar
Cook ground beef and onion on medium high until brown. Drain fat. Add next seven ingredients; heat to boiling. Reduce heat. Simmer, uncovered, until thickened. squeeze liquid from spinach. Combine with cottage cheese. Season to taste with salt and pepper. Spoon meat mixture into 13×9″ baking dish. Sprinkle 1/2 of mozzarella cheese. Top with spinach. Sprinkle remaining mozzarella on top. Bake at 350: for 25-30 minutes until hot and bubbly.
Brasciole
1 dash dry basil)
1 egg beaten
1 thin slices beef or veal
4 tablespoon olive oil per cup of bread (pounded to tenderize) crumbs
flavored bread crumbs (bread salt and pepper crumbs — grated cheese
tomato sauce (enough to parsley — dash of oregano almost cover)
Pound the slices of meat as thin as possible. Make a mixture of bread crumbs, egg and oil. Lay meat out and lightly salt and pepper each piece. Place some of the mixture on each piece and spread covering most of the meat except the edges. Roll and secure with a toothpick. Lightly brown each in a bit of butter and oil. When browned place in oven proof dish. To the browning pan add tomato sauce and mix to get all flavor from bottom of pan. Pour over meat and bake in oven at 350 for 45 min. Turn often to prevent drying.
Serving suggestions…. Mashed potatoes..with a touch of garlic while mashing. The sauce makes a wonderful tasty gravy. A bright veg such as carrots or broccoli. Crust bread and a salad.
Basic Tomato Sauce
1/4 cup olive oil
1 bay leaf
1 medium onion — chopped
1 teaspoon salt
3 cloves garlic — minced
1/2 teaspoon pepper
1 28 oz can Progresso crushed
1/2 teaspoon sugar
1 28 oz can Progresso italian
1/4 cup freshly chopped parsley
1 tablespoon italian seasoning
1/4 cup freshly chopped basil
Saute onion and garlic in olive oil in medium saucepan till translucent. Put Italian style tomatoes in blender; puree, and pour into saucepan. Add can of crushed tomatoes. Add Italian seasoning, bay leaf, salt, pepper, and sugar. Simmer, covered, for 1 hour. Add fresh parsley and chopped basil and simmer another 15 minutes. Simple and delicious!
Baked Pizza Sandwich
1 pound lean ground beef
1 lg egg
15 ounce tomato sauce
2/3 cup milk
15 ounce pizza sauce
8 ounce mozzarella cheese — shredded
1 teaspoon oregano leaves
2 ounce mushrooms; sliced — drained
2 cup biscuit baking mix
1/4 cup parmesan cheese — grated
Heat the oven to 400. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan, 9×9″. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20-25 minutes. Cool for 5 minutes before cutting into squares and serving.
LAZY DAY STEW
1 lb. beef stew meat
3 med. sized potatoes
4 to 6 carrots
1 sm. onion
1 c. cubed celery
1 (8 oz.) can tomato sauce mixed with
1 can water
1 tsp. sugar
2 tsp. tapioca
Arrange meat in single layer in a baking pan. Salt and pepper to taste. Cut potatoes, carrots, onion, celery in good sized chunks and layer on top of meat. Mix tomato sauce, water, sugar and pour over meat. Season to taste. Sprinkle with 2 teaspoons tapioca. Do not stir. Seal tightly in foil and bake at 325 degrees at least 2 hours. Serves 4 people. NOTE: Even another hour doesn’t seem to hurt much if you are delayed. You can turn heat way low and hold it for hours. Don’t peek during cooking time of 2 hours. When you remove the foil you find the meat nicely browned with perfect gravy. The tapioca acts as gravy thickener but don’t use too much or you may wind up with gravy you can slice.
NIGERIAN STEW
2 lbs. cooked meat (your choice of chicken, beef or turkey)
1 (15 oz.) can Hunt’s tomato sauce with herbs
1 whole chopped onion
1 tbsp. black pepper & salt
3 tbsp. oil
2 c. cooked rice
Heat oil about 2 minutes. Pour 1 teaspoon salt in oil. Add tomato sauce to salt and oil and cook about 10 minutes. Add meat. Cook about 7 minutes.) Simmer about 30 minutes and serve over cooked rice.