Mom’s Meat Loaf
2 pounds ground beef
1/2 pound ground pork
1 cup minced onion
1/2 cup catsup
1/2 cup seasoned dry breadcrumbs
2 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon ground pepper
Preheat the oven to 350F. By hand, thoroughly mix all of the ingredients in a large bowl. Pack the mixture into a 9-x-5-3-inch loaf pan.
Bake for about 1 1/4 hours or until the meat loaf is firm to the touch in the center, golden brown on the top and has pulled away from the sides of the pan. Transfer to a platter. Cut crosswise into slices.
Per Serving (excluding unknown items): 503 Calories; 38g Fat (68.0% calories from fat); 27g Protein; 13g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 791mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.
CHICKEN AND BISCUITS
3 tbsp. margarine
3 chicken breasts, cooked & boned
3 tbsp. chopped onion
3 tbsp. chopped celery
2 tbsp. Worcestershire sauce
2/3 drops Tabasco
Salt & pepper to taste
1 can (10 count) Hungry Jack buttermilk biscuits & 1 sm. can
1 can cream of mushroom or chicken soup
1/2 c. sour cream
1/2 c. milk
2 c. grated Cheddar cheese
Cut chicken up into very small pieces. In a skillet melt margarine and saute onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set aside. With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit over and pinch all edges together. Place biscuits in lightly greased baking dish and bake 10-15 minutes at 400 degrees or until lightly brown. Remove from oven and cover with soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and soup are bubbly.
CHICKEN TETRAZZINI
1 chicken
8 oz. vermicelli
1/2 c. chopped bell pepper
1 lg. chopped onion
2 cans mushroom soup
1/4 tsp. celery salt
1/2 tsp. black pepper
1 tbsp. Worcestershire sauce
3/4 lb. Cheddar cheese, grated
Remove chicken from bone and cut in bite-size pieces. Cook bell pepper and onion in 1 cup chicken broth. Cook vermicelli in remainder of broth real slow. Mix all ingredients. Heat 25 minutes at 350 degrees.
Queen Of Sheba Meatloaf
2 tablespoons virgin olive oil
3 tablespoons butter
4 garlic cloves — crushed
2 medium onions — finely chopped
1/2 cup finely chopped fresh Italian parsley
1 teaspoon fennel seeds
2 1/2 pounds lean ground lamb
1 pound ground hot sausage — casing removed
1 lime (juice of)
1/4 cup dry vermouth
3/4 cup dry bulgur wheat — soaked for 30 minutes in enough water to cover
2 large eggs — lightly beaten
3 tablespoons ketchup
1 teaspoon sesame oil
2 tablespoons dried mint
1 teaspoon ground allspice
1/4 teaspoon dried rosemary
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon black pepper
2 tablespoons Worcestershire sauce
1/4 cup toasted pine nuts
1/3 cup pistachios
3 tablespoons bay leaves — split in half
Preheat oven to 375F. Thoroughly coat a Bundt pan with olive oil.
In a large saute pan, heat the olive oil and 2 tablespoons of butter. Add the garlic and onions. Saute until the onions are translucent, about 3 minutes. Add the parsley and fennel seeds.
Remove half the onion mixture and combine with the ground lamb in a large bowl. Set aside the other half of the onion mixture.
Add the ground sausage to the saute pan, and brown. Add the lime juice and vermouth. Remove from the heat. Add this mixture to the reserved onion mixture. Set aside.
Squeeze the excess water from the bulgur wheat. Mix with the lamb. Add the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon, nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this mixture in half. Press half the lamb mixture into the pan. Arrange the sausage mixture on top of the lamb. Sprinkle the pine nuts and pistachios evenly over the sausage layer.
Press the other half of the lamb mixture on top of the nut layer. Dot the loaf with the remaining tablespoon of butter and place the broken bay leaves on top of the loaf.
Bake for 1 hour or until done. Remove the bay leaves. Let the loaf sit for 15 minutes before inverting it onto a round serving platter. Serves 8-10.
Per Serving (excluding unknown items): 694 Calories; 57g Fat (73.8% calories from fat); 29g Protein; 16g Carbohydrate; 4g Dietary Fiber; 165mg Cholesterol; 509mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates.
Roast Venison
4 pounds venison roast (elk, moose, deer)
2 tablespoons flour
2 cloves garlic — minced
2 tablespoons brown sugar
1 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
1/4 cup vinegar or lemon juice
1 large onion — sliced
14 ounces canned tomatoes
MARINADE:
1/2 cup vinegar
2 cloves garlic — minced
1 tablespoon salt
1/2 cup red wine
cold water to cover meat
Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade.
Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours.
MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for “red” meats or game birds.
Per Serving (excluding unknown items): 428 Calories; 7g Fat (16.8% calories from fat); 71g Protein; 13g Carbohydrate; 1g Dietary Fiber; 257mg Cholesterol; 1368mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
Sweet and Sour Pork
3 pounds boneless pork — cut into 2′ strips
3 teaspoons paprika
2 tablespoons shortening
2 small onions — thinly sliced
2 green peppers — cut in strips
2 tablespoons brown sugar
6 tablespoons dry milk
3 tablespoons cornstarch
2 chicken bouillon cubes — crushed
2 13 1/2-oz cans pineapple chunks in juice — drained, reserve syrup
1/2 cup vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
Sprinkle pork pieces with paprika. Heat shortening in skillet. Saute pork and discard fat. Place meat in removable liner. Add onion and pepper.
Combine next four ingredients in bowl then add vinegar, soy sauce, Worcestershire sauce and 1 1/3 cup pineapple liquid. (Add water if necessary.) Pour entire mixture into removable liner of crockpot. Place liner in base. Cover and cook on low 8-9 hours, high 4-5 hours or auto 6 hours. During last 1/2 hour, add pineapple. Serve over rice.
Per Serving (excluding unknown items): 392 Calories; 15g Fat (34.6% calories from fat); 35g Protein; 29g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 511mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
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.
Spicy Chafing Dish Franks And Apples
1 package holly farms chicken franks
1 tablespoon vegetable oil
2/3 cup apple jelly
1 cup hot chili sauce
2 tablespoons cider vinegar
2 tablespoons worcestershire sauce
2 green-skinned apples — unpeeled and cut in
— 1″ chunks
toothpicks
Cut each frankfurter into 4 pieces. Heat the oil in a skillet and saute the frankfurters for about 4 minutes, turning to cook each side evenly. In a saucepan or chafing dish, combine the jelly, chili sauce, vinegar and worcestershire sauce. Heat gently, stirring often, until hot and the jelly is melted and smooth. At serving time, add the cooked frankfurters and the apple pieces to the sauce. Heat about 5 minutes until the apples and frankfurters are thoroughly warmed. Serve hot with toothpicks for spearing the frankfurters and apples. Yield: 8 – 10 hors d’oeuvre servings.
NOTES : This recipe can be made early in the day, but the apples should be added at the last minute. Pears can be substituted for the apples.
Hot Shrimp Appetizers
1 1/4 cups Bisquick baking mix
1/3 cup margarine or butter — softened
2 teaspoons worcestershire sauce
4 1/4 ounces tiny shrimp — rinsed and drained
dried dill weed
1 bottle cocktail sauce
Mix baking mix, margarine, Worcestershire sauce and shrimp until soft dough forms. Shape by level teaspoonfuls into balls. Lightly dip tops in dill weed. Arrange 10 balls about 1 1/2″ apart in circle on ungreased 10″ microwave-proof plate. Microwave uncovered on high (100%) until dough looks dry and slightly puffy, 1 1/4 to 2 minutes. Repeat with remaining dough. Immediately remove from plate. Serve with cocktail sauce.
Dip For Sausage Balls
3/4 cup chili sauce
1 tablespoon horseradish — (1 to 2)
2 tablespoons worcestershire sauce
2 tablespoons red wine — (2 to 4)
1 dash tabasco
Mix all ingredients well.
Cocktail Beer Ball
2 pounds ground chuck
1 cup catsup
1 cup beer
4 tablespoons worcestershire sauce
4 tablespoons vinegar
3 tablespoons sugar
Form meat into balls the size of small walnuts. Brown well; pour off all grease and drain. Combine all other ingredients to make sauce and bring to a boil. Add meat balls to sauce, reduce heat and simmer two hours. Serve hot in chafing dish or serve as a main dish over rice.
Chex Party Mix
1/4 cup butter or margarine — melted
1 1/4 teaspoons seasoned salt
4 1/2 teaspoons worcestershire sauce
8 cups mix cereal (chex rice corn, and wheat)
1 cup Cheerios.
1 cup pretzels
1 cup salted mixed nuts
Preheat oven to 250 degrees. In small bowl add seasoned salt and Worcestershire sauce to melted butter; mix well. Pour cereals, nuts and pretzels into large resealable plastic bag. Pour butter mixture over cereal mixture inside plastic bad. Seal top of bag securely. Shake bag until all pieces are evenly coated. Transfer mix to open roasting pan. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.
NOTES : FOR MICROWAVE DIRECTIONS: Follow directions above except, do not preheat oven, and pour contents of bag into large microwave safe bowl. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes.
Barbecue Pecans
2 tablespoons butter
1/4 cup Worcestershire sauce
1 tablespoon catsup
6 dashes Hot sauce
4 cups Pecans — halves
salt — to taste
Melt butter in a large saucepan; add Worcestershire sauce, catsup, and hot sauce.
Stir in nuts; spoon into a glass baking dish, spreading evenly. toast at 400 degrees about 20 minutes, stirring frequently.
Turn out on absorbent towels, and sprinkle with salt.
POTATO CHIP CHICKEN
6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. paprika
1 tsp. worcestershire sauce
Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender. Judie Elliott
GRILLED CHICKEN WITH FLORIDA BARBEQUE SAUCE
Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. worcestershire sauce
1 tsp. hot pepper sauce (optional)
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.
CHICKEN WELLINGTON ( currant sauce)
4 chicken breasts, boned and halved
1 pkg. Uncle Ben’s Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated
Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin.
Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4.
–CURRANT SAUCE–
1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard
Mix together and heat over low heat until melted.
Baked Brisket Of Beef
7 lb Brisket
3/4 c Water
3/4 c Ketchup
3 ea Medium onions, sliced
2 ts Worchestershire sauce
1 tb Chili powder
2 ts Vinegar
1 ts Salt
1 ts Paprika
1/8 ts Ground red pepper
Brown meat under broiler on both sides. Combine water, ketchup, onions, worcestershire sauce, chili powder, vinegar, 1 ts salt, paprika, and red pepper. Pour over beef in roasting pan. Bake, covered, for 4 – 5 hours at 325 deg f. Check to see if done after 3 1/2 hours. Bake only until meat is tender. Check occassionaly to see that liquid is still there, adding if necessary. Serves about 15 people.
All-American Barbecue Sandwiches
4 1/2 pounds Ground beef
1 1/2 cups Onion — chopped
2 1/4 cups Catsup
3 tablespoons Prepared mustard
3 tablespoons Worcestershire sauce
2 tablespoons Vinegar
2 tablespoons Sugar
1 tablespoon Salt
1 tablespoon Pepper
18 Hamburger buns — split
In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Combine catsup, mustard, worcestershire, vinegar, sugar, salt and pepper; stir into beef mixture. Heat through. Serve on buns.
LONE STAR STEAK SAUCE
1/2 c Butter
2 T Worcestershire Sauce
3/4 t Black Pepper
2 Drops Tabasco
1/2 c Lemon Juice
1 Sm. Clove Garlic, Minced
1/2 t Dry Mustard
Salt To Taste
Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt.
BRUNSWICK STEW
1 fryer
1 lb. boneless stew meat or sm. chuck roast
1 lg. onion
1 lb. Irish potatoes, cut up
2 c. canned tomatoes
1 c. cream style corn
1/2 c. English peas
Salt & pepper to taste
1/2 c. cooked butter beans
1/2 c. catsup
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 tbsp. lemon juice
1 tsp. Tabasco
Cook the fryer and stew meat until well done. Grind in blender and set aside. Put onions through blender. Add onion and potatoes to broth from the chicken and stew meat. Cook until done in saucepan on top of range. Add meat and other ingredients. Place in slow cooker and cook on low for 12 hours or high for 8 to 10 hours. Add 1/2 cup barbecue sauce. Yield: about 8 to 10 servings.
HAMBURGER RICE SKILLET
1 lb. ground beef
1 med. onion, sliced into rings
1 med. green pepper, chopped
1 clove garlic, minced
1 c. med. grain rice
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 tsp. Worcestershire
1/2 tsp. dry basil, crushed
In skillet cook beef, onion, pepper, garlic until browned; drain. Add rice; cook, stirring constantly, for 2 minutes. Add undrained tomatoes, tomato sauce, Worcestershire sauce, basil, 1 1/2 cups water and 1 teaspoon salt. Bring to boiling. Reduce heat. Cover; simmer 25-30 minutes or until rice is tender. Stir occasionally.
Hot Crab Dip
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers.
Kick-arse chilli T–bone steak with hash browns
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Beef, Easy recipes
INGREDIENTS
4 beef T–bone steaks (1.2kg)
1/3; cup (80ml) worcestershire sauce
1/3; cup (80ml) hot chilli sauce
3 medium potatoes (600g), grated
1 small brown onion (80g), grated
20g butter, melted
METHOD
1. Whack steaks and sauces in a large bowl; toss ‘em around to coat in marinade.
2. Chuck grated potato in large bowl; get your hands in there to squeeze out excess liquid from potato, ditch the liquid. Add onion and butter to potato; mix well.
3. Shape potato mixture into eight patties. Cook on heated oiled flat plate until browned and crisp both sides.
4. Meanwhile, drain steaks; cook on heated oiled grill plate until cooked as you like ‘em. Serve steaks with hash browns and a salad, if you feel the need.
Fried Crab Cakes
1 lb Crabmeat
1 Egg yolk
1 1/2 ts Salt
-Pepper to taste 1 t Dry mustard
2 ts Worcestershire sauce
1 tb Mayonnaise
1 tb Chopped parsley
1/2 ts Paprika
1 tb Melted butter
-Bread crumbs (1/2 to 1 -cup) 1/4 c Butter or oil
1 Lemon, cut into wedges for garnish
combine all ingredients except oil and lemon; mix gently. Shape into 6 cakes. Heat butter or oil. Fry cakes over medium high heat until browned on both sides.
Beef and Rice Crisp
1 lb Lean ground beef
1 c Coarsely-chopped onion
1/2 c Coarsely-chopped green pepper
2 tb Ketchup
1/4 ts Salt
1/2 ts Dry mustard
1 1/2 c Cooked rice
1 c Milk
1 (10 oz) can cream of Mushroom soup
1 1/2 c Shredded Cheddar cheese
1 ts Worcestershire sauce
2 c Corn flakes, coarsely crushed
3 tb Butter, melted
Saute beef, onion and green pepper in a large frypan until meat is browned; drain off any fat. Blend in ketchup, salt and dry mustard. Turn meat mixture into a 2 quart round casserole; spread rice on top. Gradually stir milk into mushroom soup. Stir in cheese and Worcestershire sauce. Pour over meat and rice layers. Combine crushed corn flakes and butter; sprinkle evenly over casserole. Bake in preheated 375 degree F oven 35 to 40 minutes or until hot and bubbly. Makes 6 servings.
Apricot Basting Sauce
1/2 c Apricot Jam
1/4 c Apricots; Dried, Fine Chop
1/4 c Dry White Wine
1 T Honey
1 t Worcestershire Sauce
Heat all ingredients over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce.