English Beef Pot Pie Braised Brisket with Onions & Garlic Baked Halibut Sunshine Beef Hash Meatballs in Barbeque Sauce Chicken Breading	Chicken Breast Rolled in Parmesan & Bread Crumbs Great Barbecue Ribs Glazed Meatloaf Scalloped Potatoes Dinner  Grandma's Beef Stew
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	English Beef Pot Pie
	2 pounds Beef round steak	2 carrots peel/slice
	cut into 1-inch cubes. 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper	3 potatoes peel/slice 1 onion; large thinly sliced 1 can whole tomatoes (16.oz) BISCUIT TOPPING
	Place steak cubes in crock-pot. Combine flour, salt and pepper, toss with steak to coat thoroughly. Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on LOW setting for 7 to 10 hours. One hour before serving, remove meat and vegetables from crock-pot and pour into shallow 2-1/2-quart baking dish. Preheat oven to 425 degrees. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes. 4 servings (about 2-1/2 quarts). BISCUIT TOPPING: 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1/4 cup shortening, 1/4 cup milk. Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish.
	Braised Brisket with Onions & Garlic
	Total preparation and cooking time: about 3 hours 3 to 4-pound boneless beef brisket 1 teaspoon salt 1/2 teaspoon pepper	2 cloves garlic, crushed 3 large onions, 1/2-inch thick slices 2 tablespoons cornstarch dissolved in 1/4-cup water
	Heat oven to 35O° F. Place beef brisket, fat side up, in large roasting pan. Sprinkle brisket evenly with salt, pepper and garlic; top with onions. Roast in oven 1 hour or until onions are lightly browned. Add 1 cup hot water. Carefully cover pan tightly with aluminum foil. Reduce oven to 325° F and continue cooking 2 hours or until brisket is tender. To make gravy, skim fat from pan juices. Add cornstarch mixture to pan juices. Cook over medium heat until gravy boils and thickens, stirring constantly. Carve brisket across the grain into thin slices; serve with onions and gravy. Makes 6 to 8 servings.
	Baked Halibut
	Prep: 10 min, Cook: 15 min. 1 Tbs. rosemary, crumbled, or 2 Tbs. fresh, minced 1/2 tsp. pepper 2 cloves garlic, mince	2/3 cup seasoned breadcrumbs 4 - 6 ounce halibut steaks 1 Tbs. plus 1 tsp. virgin olive oil
	Preheat oven to 425 degrees. Combine first 4 ingredients in a mortar or bowl and mash to a paste. Using a fork or food processor, mix paste into breadcrumbs. Season both sides of halibut steaks with salt to taste. Arrange halibut steaks in a lightly oiled baking dish. Press equal amounts of breadcrumb mixture onto the top of each piece of fish and drizzle with oil. Place in oven and roast 12-15 minutes or until fish is cooked throughout.
	Sunshine Beef Hash
	Total preparation and cooking time: 30 minutes 3 cups coarsely chopped cooked beef pot roast, 1/2-inch pieces 2 tablespoons vegetable oil 3 cups frozen potatoes O'Brien	1 small green or red bell pepper, chopped 1 small onion, chopped Salt and pepper 1/4 cup prepared beef gravy
	In large nonstick skillet, heat oil over medium-high heat until hot. Add potatoes, bell pepper and onion; cook 10 to 15 minutes or until potatoes are browned and crisp, stirring occasionally. Add beef season with salt and pepper. Carefully stir in gravy and continue cooking 2 to 3 minutes or until heated through. Makes 4 servings
	Meatballs in Barbeque Sauce
	Meatballs: 3 lbs. ground beef 1-12 oz. can evaporated milk 1 cup oatmeal 1 cup cracker crumbs 2 eggs	1/2 cup chopped onions 1/2 tsp. garlic 2 tsp. salt 1/2 tsp. pepper 2 tsp. chili powder
	Sauce: 2 cup catsup 1 cup brown sugar 1/2 tsp. liquid smoke, to taste	1/2 tsp. garlic powder 1/4 cup chopped onion
	To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut size meatballs. Place meatballs in a single layer on wax paper lined cookie sheets. Freeze until solid. Store frozen meatballs in freezer bags until ready to cook. To make sauce, combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9 x 2 inch baking pan. Pour on the sauce. Bake at 350 degrees for 1 hour. Yield: 80 meatballs
	Chicken Breading
	1 lb. crackers, crushed fine 1 lb. Rice Krispies, crushed fine	1/4 tsp. garlic salt 1/2 tsp. salt
	Dip chicken pieces in equal amounts of butter and milk (heated). Roll in the above breading mixture and bake at 425 degrees for 20 minutes on cookie sheet. Then put in roaster and bake at 350 degrees for 1 1/2 hours.
	Chicken Breast Rolled in Parmesan & Bread Crumbs
	1 egg 1/2 tsp. olive oil 1/2 cup fine white bread crumbs 4 boneless chicken breasts	1/8 tsp. salt 1/2 cup parmesan grated cheese 1 cup flour, spread on plate
	Mix 1 egg, 1/8 tsp salt, and 1/2 tsp. olive oil. Mix 1/2 cup parmesan cheese and fine white bread crumbs. Season chicken with salt and pepper. One at a time, roll chicken in flour and shake off excess. Dip in beaten egg. Then roll in cheese and bread crumbs. Lay on wax paper and allow to set for 10 to 15 minutes. Saute on both sides in butter, 4 minutes each side.
	Party Size Barbecue Ribs
	Sauce: 1 gallon any kind BBQ sauce 1 can cola drink 1/4 c. worcestershire sauce	1 can beer 1 c. brown sugar 8 oz. grape jelly
	Mix all ingredients and simmer for at least 4 hours. Ribs: Bake ribs at 350 degrees until very tender, about 1 1/2 hours. Drain and cover with sauce. Broil or use open grill to brown and serve. You may like sauce on the side for dip.
	Glazed Meatloaf
	4 1/2 lb. hamburger 2 1/2 cup cracker crumbs 1/2 tsp. salt	4 eggs, beaten 2 cup milk 1 tsp. pepper
	Mix well. Bake until almost done. Add glaze over top the last 15 minutes.
	Glaze: 1 cup brown sugar 1/2 cup catsup
	Cook and stir until sugar is dissolved.
	Scalloped Potatoes Dinner
	Party Size 4 cans (12 ounces each) pork luncheon meat, cubed, or 4 1/2 cups cubed cooked ham 1 1/2 cups chopped green pepper 3 medium onions, chopped (about 1 1/2 cups)	6 cans (10 1/2 ounces each) condensed cream of celery soup 5 1/2 pounds potatoes, pared and thinly sliced (about 8 1/2 cups) 1/2 cup toasted bread crumbs 2 teaspoons butter, melted
	Heat oven to 350 degrees. Stir together pork luncheon meat, green pepper, onion and soup. In each of 2 ungreased baking pans, 13x9x2 inches, spread 1/4 of soup mixture; top with half the potatoes and cover with 1/4 of soup mixture. Cover; bake about 1 1/2hours or until potatoes are fork-tender. Toss crumbs with melted butter. Remove covers from pans; sprinkle each top with half the crumbs. Bake 15 minutes longer. 16 SERVINGS
	Grandma's Beef Stew
	2 pounds beef stew meat, cut into 1-inch cubes 4 medium carrots, cut into 1-inch pieces 2 medium onions, cut into eighths 4 cloves garlic, finely chopped 2 cans (16 ounces each) whole tomatoes, undrained 1/3 cup uncooked quick-cooking tapioca	1 tablespoon chopped fresh or 1 teaspoon dried basil leaves 1 tablespoon cumin seed 1 teaspoon salt 2 ears corn, cut into fourths, or 1 package (10 ounces) frozen whole kernel corn 8 small new potatoes (1 pound), cut in half 2 small zucchini, thinly sliced
	1. Heat oven to 325°. 2. Mix all ingredients except corn, potatoes and zucchini in Dutch oven, breaking up tomatoes. Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours. 3. Stir in corn and potatoes. Cover and bake l to 1 1/2 hours longer or until beef and vegetables are tender. 4. Stir in zucchini. Cover and let stand 10 minutes.
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