Meat Dishes, Part 2

19. Roast Ribs of Beef

    Allow 2 to 2-1/2 servings per pound. Place beef, fat-side up in a shallow roasting pan. If using meat
thermometer, insert so bulb is not touching a bone or resting in fat. It is not necessary to add water to baste. Roast in a slow
oven (325 degrees) for 23 minutes per pound for rare (140 degrees) on a meat thermometer, 27 minutes per pound for medium (160
degrees), or 32 minutes per pound for well done (170 degrees). Meat should be allowed to set for easier carving. Since it will continue
to cook when removed from oven, it should be removed when meat thermometer registers about 10 degrees below selected temperature.
    Carve into slices across the grain, using tip of knife to loosen slices as you carve. Serve with Whipped Horseradish
Cream and Potato Nests filled with lima beans (recipes follow).
    Whipped Horseradish Cream: Combine 1 cup heavy cream, 1 tbsp bottled horseradish, 1/4 tsp Worcestershire sauce,
and a dash of Tabasco sauce in a small bowl. Beat until soft peaks form. Refrigerate. Makes about 2 cups sauce.
    Potato Nests: For each nest, pare and shred 2 medium-sized baking potatoes into cold water. Pat dry with
paper towels. Fill a large saucepan 2/3 full with vegetable oil; heat to 400 degrees. Dip bottom of a wire potato basket in hot oil.
Press about 1-1/2 cups of potatoes into basket leaving center open. Dip top in oil; press halves together; secure with clip. Lower
basket slowly into oil; fry for 4-5 minutes or until golden brown. Remove nest from basket to paper towels.; keep warm. Fill
with lima beans (buttered). Can be re-heated in a moderate oven (375 degrees). Makes 1 serving.

20. Picante Burgers

1 lb. Ground beef
2 tbsp picante sauce
2 tbsp grated Cheddar cheese
1/2 tsp pepper
2 tbsp minced onion
1 tbsp butter, melted

    Mix together all ingredients, except butter. Form into patties. Broil or barbecue to desired doneness.
Serve on your favorite bread roll and garnish as desired. Serves 4-6.

21. Beef Empanadas

1-1/2 lbs ground beef
2 tsp instant minced onion
1/4 cup water
2 tsp chili powder
2 tsp flour
1 tsp salt
1/4 tsp cumin
1/4 tsp oregano leaves
1/8 tsp garlic powder
1 can (8-1/4 oz) refried beans
1 can (8 oz) tomato sauce
1/2 cup shredded Cheddar cheese
Cornmeal Pastry (recipe follows)
1 egg
1 tsp water

    Combine onion and 1/4 cup water. Brown ground beef in large frying pan; pour off drippings. Combine
chili powder, flour, salt, cumin, oregano, and garlic powder; sprinkle over meat. Add refried beans, tomato sauce, water, and onion,
stirring to combine. Cook slowly for 15 minutes, stirring occasionally. Stir in cheese. Cool. Meanwhile, prepare Cornmeal
Pastry. Roll pastry out on a lightly floured surface to measure 14" x 15". Cut 2 (1/2" x 15") strips of pastry, twist, cover, and
reserve.
    Transfer remaining pastry to baking sheet. Place meat mixture lengthwise in a 5" strip down center of
pastry. Bring long sides of pastry together on top, overlapping slightly at seam, and press to close. Press ends firmly together and
pinch into a twist or use rope edge. Place reserved twisted pastry strips along each side of center seam. Beat egg with 1 tsp
water; brush over surface of pastry. Cut 7 (1/2") slits crosswise on top of pastry, on each side. Bake in moderate oven (375
degrees) for 35-40 minutes. Let stand for 10 minutes before cutting. Makes 8 servings.

Cornmeal Pastry

1-1/2 cups flour
1/3 cup cornmeal
1/2 tsp salt
1/2 cup shortening
5 tbsp cold water

    Combine flour, cornmeal, and salt; cut shortening into mixture with a fork or pastry blender until it resembles
coarse crumbs. Add water, 1 tbsp at a time, mixing quickly and evenly until dough just holds together in a ball when pressed. Makes
enough pastry for a 14" x 15" crust.
    Serving suggestion: Serve slices of Beef Empanada with a combination of cooked carrots and celery. A crisp
salad of mixed greens will offer a nice contrast. End the meal on a cool note with cups of orange sections sprinkled with shredded
coconut.

22. Mexicali Burgers

1 cup shredded Jalapeno Monterrey Jack cheese
1/2 cup chopped tomatoes
1/4 cup onion, chopped finely
1/4 cup chopped green pepper
2 lbs ground beef
2 tbsp chopped parsley
1 large clove garlic, minced
1 tsp salt
1/4 tsp chili powder
1 pkg sesame seed buns

    Combine cheese, tomatoes, and 1 tbsp each of the onion and green pepper in a bowl. Set aside. In another
bowl, mix ground beef, remaining onion & green pepper, parsley, garlic, salt, and chili powder. Shape into 12 patties. Top 6 patties
with equal amounts of cheese mixture. Top these patties with remaining 6 patties. Press edges together, sealing cheese in center
of each. Grill 1/4" from coals or heat to desired doneness, turning once. Serve on split buns. Makes 6 servings.

23. Amatriciana

1/4 lb bacon, fried & crumbled
1/2 lb round steak, ground up
2 onions, diced
1 can (29 oz) tomato puree
1 can (6 oz) tomato paste
1/2 cup white wine
1 oz brandy
1 dash Worcestershire sauce
2 oz soy sauce
1 tsp chili powder
1/4 tsp Italian dressing
Salt & pepper to taste
1/2 lb fresh mushrooms

    Add ground beef to fried bacon, retaining about 1 tbsp bacon fat. Cook for about 10 minutes, stirring
until beef is slightly browned. Add all other ingredients except mushrooms and simmer for about 40 minutes, stirring frequently. Ten
minutes before mixture is done, add mushrooms. Makes enough sauce to serve with 1 lb cooked spaghetti. Serves 4-6 persons. Good
with a dry red wine. Any leftover sauce can be kept covered in refrigerator for several days.

24. Beef Paprika

1-1/2 lbs boneless beef round, 3/4" thick
1 tsp salt
1/4 tsp salt
4 tbsp butter
1/2 lb fresh mushrooms, sliced
1-1/2 cups chopped onion
1 clove garlic, minced
4-1/2 tsp paprika
1 beef bouillon cube
1 cup water
1 cup coffee creamer
2 tbsp flour
1 cup dairy sour cream
Hot Buttered Noodles

    Freeze beef slightly. Thinly slice beef and season with salt and pepper. Set aside. Melt 2 tbsp of the
butter in a 10" skillet over medium heat for about 2 minutes. Add mushrooms, onions, and garlic; cook for 8 minutes or until tender.
Remove mushroom mixture from skillet. Melt remaining 2 tbsp butter in same skillet, about 1 minute. Add beef and cook until browned,
about 10 minutes. Stir in mushroom mixture, paprika, bouillon cube, and water. Cook over high heat until mixture comes to a boil,
about 3 minutes. Reduce heat to low. Cover and simmer for 15 to 20 minutes or until beef is tender.
    Combine coffee creamer and flour in a jar. Cover and shake until blended. Stir into beef mixture. Cook
over medium heat, stirring constantly, until mixture boils and thickens, about 3 minutes. Reduce heat to low. Stir some of the
hot mixture into the sour cream. Stir sour cream mixture into remaining hot meat mixture. Cook 2 minutes or until hot. (Do not
boil.) Serve over hot buttered noodles. Serves 4-6.

25. Pan-fried Ground Beef Steaks with Onion-Cream Sauce

1-1/2 lbs ground beef, lean
1 tbsp Worcestershire sauce
1 small onion, grated
2 tbsp oil
Onion-Cream Sauce (recipe follows)
    Mix well: beef, Worcestershire sauce, and onion. Shape into 4 (1") thick oval patties. In large skillet, heat
oil over medium-high heat. Add patties; cook, turning once, (8 minutes for medium-rare). Spoon Onion-Cream Sauce over patties. Serve
immediately. Serves 4.

Onion-Cream Sauce

1 medium onion, sliced thin
2 tbsp butter
1-1/2 tbsp flour
2 tbsp sherry
1 cup heavy cream
1/2 tsp salt
Pepper to taste

    In small saucepan saute onion in butter for 5 minutes or until tender. Sprinkle with flour; cook and
stir 1 minute. Add sherry and cream; bring to boil, stirring constantly until thickened. Season with salt and pepper. Makes 1 cup.

26. Kansas Fried Steaks

2 eggs
2 tbsp milk or water
4 cube steaks, scored
Flour
1/2 tsp salt
Fresh ground pepper to taste
2 tbsps each: oil & butter
Milk gravy (recipe follows

    In shallow baking dish, beat eggs with milk. Dip steaks in mixture, coat with flour seasoned with salt & pepper.
In large skillet over medium-high heat, saute steaks in oil and butter, turning once (6 minutes for medium-rare). Remove to serving
platter. Spoon Milk Gravy over steaks. Serves 4.

27. Beef, Bean, and Onion Stir-Fry

Partially freeze meat for easier slicing.

3 tbsp cornstarch, divided
2 tbsp soy sauce, divided
1 tbsp Worcestershire sauce
1 lb round steak, sliced thin
3/4 cup beef broth, divided
2 tbsp catsup
2 tbsp oil
1 pkg frozen Italian green beans, thawed
1 large onion, sliced lengthwise

    In medium bowl mix well, 1 tbsp each: cornstarch, soy sauce, and Worcestershire. Add beef; toss to coat;
refrigerate for 2 hours or more. In small bowl mix well remaining 2 tbsp cornstarch, remaining 1 tbsp soy sauce, 1/2 cup broth,
and the catsup; set aside. In large heavy skillet or wok, heat oil until very hot but not smoking. Add beef and stir-fry until it
loses its pink color. Remove with slotted spoon; set aside. Add beans and onion; stir-fry for 1 minute. Add remaining 1/4 cup broth.
    Cover and cook about 3 minutes or until beans and onions are tender. Add beef and cornstarch-broth mixture.
Cook and stir until sauce thickens. Serves 4.

28. California Barbecued Steaks

1 top sirloin steak, 2" thick (2-1/2 lbs)*
3/4 cup catsup
3/4 cup chili sauce
1-1/2 tbsp soy sauce
3 tbsp honey
3 tbsp Hoisin Sauce (opt)
3 tbsp minced green onions
3 cloves garlic, mashed
1/2 tsp salt
1/8 tsp pepper
*may use 1 flank steak (2 lbs)
    Put steak in a plastic food bag. If using flank steak, score top diagonally (first) on both sides.
    Combine catsup, chili sauce, soy sauce, honey, Hoisin sauce, green onions, garlic, salt, and pepper in a small bowl; mix well. Pour
mixture into bag with steak. Fasten bag securely with wire tape. Place bag in a shallow pan. Let marinate. In refrigerator for 24
hours, turning occasionally, if possible.
    Lift steak out of bag. Broil, 4" from heat, brushing several times with marinade, about 8 minutes on each side for rare, for the
sirloin, or 5 minutes on each side for the flank steak. If grilling outdoors, grill 6" from grayed coals, about the same length
of time. Serve with fresh corn on cob and grilled tomatoes; garnish with green onion "brushes", if you wish. Makes 10 servings.

29. Glazed Brisket of Beef

1 beef brisket (6-7 lbs)
1 medium onion, quartered
2 ribs celery, with leaves
2 bay leaves
6 peppercorns
1/4 cup dry sherry
1/4 cup light brown sugar
1 tbsp dry mustard
1/2 cup bottled chili sauce

    On the day before cooking: Combine beef brisket, onion, celery, bay leaves, and peppercorns in a large kettle; add cold water
to cover meat. Bring to boiling; lower heat; cover; simmer 3-4 hours or until meat is fork-tender. Cool meat in broth, then remove
and refrigerate.
    Cut off any excess fat. Place beef in a shallow baking pan; pour dry sherry over meat. Sprinkle sugar and mustard evenly over
top, then drizzle chili sauce over.
    Broil 3-4" from heat for 5 minutes, or until nicely glazed. Cut meat into thin slices; serve hor or warm with Mini Baking Powder
Biscuits.

30. Easiest Meatballs

2 lbs hamburger meat
1 slightly beaten egg
1 grated onion
Salt to taste
1 bottle (12 oz) chili sauce
1 jar (10 oz) grape jelly
Juice of 1 lemon

    Combine the first 4 ingredients. Shape into meatballs. Fry in skillet and drain on paper towels. Mix the last 3 ingredients
in a large saucepan. Add meatballs and let simmer for 15-20 minutes. (Refrigerates and freezes well.) Serve hot in chafing dish
or fondue pot with cocktail picks. Can also be heated in and served from crock pot. Makes 50-60 meatballs.

31. Festive Meat Loaf

68 crackers, finely crushed
1/3 cup butter, melted
1-1/2 lbs ground beef
1 can (8 oz) tomato sauce
2 eggs, lightly beaten
1/2 cup chopped carrots
1/2 cup chopped celery
1/3 cup chopped green pepper
1 tsp marjoram leaves
1/8 tsp ground black pepper
Parsley sprigs (opt)

    Blend 1-1/2 cups cracker crumbs with butter. Press against the bottom and sides to within ½" from top of a 9" x 5" x 3"
loaf pan. Thoroughly blend ground beef with next eight ingredients and remaining cracker crumbs; press lightly into prepared
pan. Bake in a preheated hot oven (400 degrees) for 1-1/2 hours or until done. Turn out onto serving platter, crumb-side up. Makes
8 (6 oz) servings.

32. Home-made Tamales

2 lbs beef chuck roast
1 tsp salt
4 cups water
4 dozen dried corn shucks
4 cloves garlic, diced
1 tbsp ground cumin
1 tbsp vegetable oil
1 tbsp chili powder
1 tbsp paprika
4 lbs fresh corn meal
2 tsp salt
1 tsp baking powder
3/4 cup melted shortening
1 tsp paprika

    Combine roast with 1 tsp salt and water in a large pot and place in a Dutch oven. Cook at a low temperature for 2-1/2 hours or
until meat is tender. Remove from oven when ready and drain, reserving all liquid. Cool, then dice or cube meat. Place dried
corn shucks in hot water, cover, and let stand for 1 hour. Drain well. Saute garlic and cumin in oil for 2-3 minutes and then add
meat. Add 1 cup of reserved broth, the chili powder, and paprika. Cook, uncovered, over low heat for 15 minutes, stirring
occasionally.
    In a large mixing bowl, combine corn masa, 2 tsp salt, baking powder, 1 cup reserved broth, 1 tsp paprika, and melted shortening.
Beat well until soft and very fluffy. Taste both meat and masa for seasoning and adjust if necessary. Place 1 tbsp of dough in
center of each corn shuck, spreading it to within 1" of the edges. Place 1 tbsp meat mixture on dough and fold sides of shuck
to the center, enclosing meat completely. Fold pointed end of shuck under to form the tamale and tie the bundle with strips of shuck
or string.
    Place a coffee cup in the center of a metal rack in a large pot to give tamales something to lean against. Add water below the
rack, keeping tamales above the water. Stand tamales on folded ends around the cup and bring water to boil. Place extra shucks on
top of tamales to absorb the moisture that absorbs on the lid. Cover, reduce heat and steam for 1-1/2 hours or until tamale dough
pulls away from shuck easily. Add more water to pot if necessary. Serve tamales hot or refrigerate for later. Tamales can
be reheated in oven on a cookie sheet or in a skillet. Makes about 4 dozen tamales.

33. Dough for Tamales

1/3 cup shortening, at room temp
2 cups masa harina
1-1/2 tsp salt
1/2 tsp baking powder
1-1/2 cups warm stock from meat used in filling

    In a small straight-sided mixing bowl, beat the shortening with an electric mixer, processor, or fork until it is light and fluffy.
On a piece of waxed paper, mix the masa with salt and baking powder and beat into shortening, adding about 1/4 of mixture at
a time. When well-mixed, beat in stock 1/4 cup at a time to make a slightly mushy, but not watery, dough.
    Make a second batch of dough (for 4 dozen tamales total). Spread dough into a rectangle on the inside of shucks and spread filling
lengthwise down the center of the dough. Fold over ends and sides of shucks so that dough completely covers filling. Arrange
tamales upright in a steamer with folded wide ends down and steam until done, about 1 to 1-1/2 hours.

34. Spicy Meat Loaf

1-1/2 lbs lean ground beef
1/2 cup cracker crumbs
1 small onion, chopped
1 tbsp horseradish
1 tbsp catsup
1 egg, beaten
1 tbsp chopped green pepper
1-1/2 tsp salt
1 tsp sugar
1 cup milk, scalded
Touch of garlic powder
Touch of seasoned salt

    Combine egg and meat. Mix the other ingredients with scalded milk and add meat. Mix well. Press into loaf pan. Cover.
Bake in moderate oven (325 degrees) for 1 hour. Remove cover during the last 5 minutes. If desired, pour a can of tomatoes
over loaf before baking. Season tomatoes with salt, pepper, and dash of Worcestershire sauce.

35. Carne Relleno Con Queso

1 can (10 oz) tomato & chili cocktail 2 lbs lean ground beef

2 slices bread, crumbled 1 can (16 oz) refried beans

2 eggs, beaten 2 can (3 oz each) whole green chilies, rinsed & seeded

1 pkg (1-1/4 oz) taco seasoning mix 3 cups grated Monterrey Jack cheese

    Combine tomato & chili cocktail, crumbled bread, eggs, and taco seasoning mix. Mix well into ground beef. Chill for easier
handling. Pat meat mixture into a 12" x 10" rectangle on waxed paper. Spread refried beans evenly over meat, leaving a 2" border.
Spread green chilies evenly over beans. Top with even layer of grated cheese.
    Lifting one short end of waxed paper, fold half of meat roll to center. Repeat with the other side. Pat seam and ends to seal.
Carefully slide meat roll into a baking dish, seam-side down. Bake at 350 degrees for 1 to 1-1/2 hours, or until browned and
medium-done throughout.
    For sauce, empty enchilada sauce into saucepan. Cut garlic cheese into thirds and place in saucepan. Add drained pimientos.
Gently stir and heat over low heat until cheese melts.
    When meat roll is done, remove from oven and let cool about 10 minutes before slicing. Spoon cheese sauce over individual slices.
Serves 6-8.

36. Juicier Meat Loaf

1 can (8 oz) tomato sauce
1/4 cup light Karo syrup
2 tbsp prepared mustard

Mix these ingredients together.

In large bowl, combine:

    3/4 cup of above mixture
    2 eggs, beaten
    1 cup dry bread crumbs
    1/2 cup chopped onions
    1 tsp salt
    1/2 tsp ground nutmeg
    1/2 tsp pepper
    1 lb ground beef, lean

    Mix ingredients together and press into an 11" x 7" lightly greased loaf pan. Bake in preheated 350 degree oven for 30
minutes. Add remainder of sauce mixture to top of meat loaf and bake about 30 minutes longer. Serves 4-6.