ForeverEating

Souvlaki

by J. Fazio

Yogurt Sauce

1 cucumber                                  1 pound cubed beef

8 oz plain yogurt                           garlic to taste                    

garlic to taste                               paprika to taste

juice of a lemon                            salt & pepper to taste

                               ***********************

pita bread

lettuce, tomato, onion

Blend the cucumber and strain in a cheese cloth to remove as much liquid as possible.  Return to blender,  add yogurt, garlic, juice of a lemon, salt, pepper and paprika.  Blend on low speed.

Brown beef in skillet with chopped garlic, salt, pepper and paprika.  Arrange in a pita: beef, lettuce, tomato, onion and yogurt sauce.

Beef Spiedies

 by  M. Cousins

Spiedies, (pronounced "speedies"), are marinated cubes of meat cooked on a skewer. Originally from Italy , this delicacy seems to have originated in the Broome County area of New York State .

This recipe is great  if you are having a barbecue.  I like to serve them  on rolls with sautéed peppers and onions.

2 cups vegetable oil                                  1 tbsp thyme

1 cup vinegar                                           1 tbsp garlic powder

½ cup water                                            1 tbsp oregano

5-8 cloves of garlic minced                        1 tbsp onion powder

zest of 1 lemon

5 pounds top round beef cubed or skirt steak cut 3 inch stripes

Combine all ingredients and marinate in refrigerator over night. 

Grill on skewers.

Quick & Easy Philly Cheese Steak Sandwich

by  N. Greene

1 pound deli roast beef                             4 hoagie rolls

1/2 onion sliced                                       8 slices of favorite cheese

olive oil

Sauté onion  in olive oil.  When soft and slightly brown add slices of roast beef, one at a time.  Brown slightly on each side.  Put roast beef and onion on each of the rolls, place 2 slices of cheese on top and toast in toaster oven until cheese melts. Makes 4 servings.

Variations: Add chopped green peppers or sliced mushrooms when sautéing onions.

Firehouse Chili!!!!!.....Jeremiah 20:9b

by D. Zecchini

1 pound ground beef                 

2 garlic cloves minced  

1/2 tsp ground cumin

3 to 4 tsp chili powder  

1  15 oz can red kidney beans              

2 celery stalks, chopped  

1 cup chopped onion   

1 cup chopped green pepper   

1  16 oz can chopped tomatoes 

1 10 oz can tomatoes w/green chilipeppers           

1  cup of tomato juice

1  6 oz can tomato paste         

1/4 tsp salt 

Shredded cheddar cheese

Dairy sour cream              

In a skillet cook beef and garlic till brown.  Drain off fat.  Stir in chili powder and cumin; cook 2 minutes more.  Meanwhile in a  3 up to 6 quart crockery cooker combine beans, celery, onions and green pepper.  Add  all undrained tomatoes, tomato juice, tomato paste and salt.  Stir in browned meat mixture.  Cover; cook on low-heat setting for 10 to 12 hours or on high heat setting for 4 to 5 hours.  Ladle chili into soup bowls.  Pass shredded cheese and sour cream with chili.  Makes 4 to 6 servings.

Modified Tamale Pie

by K. Doxtader

1 large green and/or red pepper, diced  

1 large onion- chopped                                 

4-6 cloves garlic-chopped                          

1 8oz can beef broth                                        

1 pound ground beef                                      

salt pepper to taste                                         

5   11 oz cans baked beans                             

1 pound can of corn

For Sauce: All ingredients to taste

ample ketchup (1/4-1/3 cup)

prepared mustard (2-3 Tbsp)

apple cider vinegar (1/4-1/3 cup)

Sucant or brown sugar (or favorite barbecue sauce)(1-2 Tbsp)

For Topping:  2 boxes  corn muffin mix (prepare per package) add any shredded cheddar cheese

Pleasant Additions: bacon bits,cheddar shreds, corn kernels, minced onion, garlic, sweet peppers

Sauté pepper, onions and garlic in broth until all broth is gone.  Add beef to same pan, salt and pepper to taste and brown, stirring frequently. Add beans, corn and sauce ingredients or prepared sauce, simmer. When you have reached a good consistency and taste, add most of the shredded cheddar and turn into an ungreased large, flat casserole. Prepare corn muffin mix as package specifies.  Add texture and color to mix with any pleasant additions. Spread evenly over mixture in casserole.  Generously sprinkle with remaining cheddar.  Bake at 400 degrees for 25-30 minutes or until golden.

Hearty Meat Loaf

by D. Skoczylas

1 pound ground sirloin                  1 egg    

1/4 cup grated cheese                 1 1/2 tsp.

1/2 cup rolled oats                       1/4 cup half and half    

1/2 tsp. garlic powder                   1/4 cup finely chopped onion    

1/2 cup plain bread crumbs           1/2 cup Ketchup             

1 Tbsp. Worcestershire Sauce        Freshly ground pepper                 

Mix all ingredients together. Put in loaf pan. Bake at 350 for 1 hour.

Vegetable Sirloin Meatloaf

by M. Cousins

Chop and sauté the following:                   

1 carrot                 

1 celery

1 small onion                      

1 small potato

Mix cooled vegetables with the following:

11/2 lb chopped sirloin 

1/2 cup Italian bread crumbs  

1/2 cup milk  

1 egg

salt and pepper to taste

Form into a loaf and put into a shallow baking pan.  Bake at 350 degrees for 30 minutes .  It should be browned and sizzling. Serve with mashed potato pie.  Serves four people.

Meatballs

by S. McCullough

1 3/4 lb. Ground beef

1 cup dried bread crumbs

1/2 sprig parsley or to taste

1 clove garlic

1/2 c. milk

2 eggs

Salt & pepper to taste

Pre–heat oven to 350 degrees.Combine meat, crumbs and all other ingredients, form into balls.  This takes about 45 minutes in all to make all depends on how fast and how small the meatballs are. The smaller the meatball the faster they cook so be careful the larger ones take a little longer to cook, but less rolling you have to do.

I use this recipe for other things too. I also make a larger mix and freeze the uncooked part then take out when needed. I make them into meatballs first. Or meatloaf whatever I need. For the month.

Meatball Vegetable Dish

by S. McCullough

Meatballs from above recipe (uncooked)

1 can bean (I just use the mixed vegetables)

1 can mixed vegetables

1 can cream of mushroom 1/2 of milk mix together a little more if needed if not thin enough for gravy for you.

Broil meatballs on cookie sheet, for about 3 minutes, then turn over for an additional 2 minutes.  Turn down temp. to 375 degrees take meatballs out place in center of greased two-quart casserole dish.

Slightly cook beans & mixed vegetables if frozen. If canned no need to heat. Place next to meat balls.

Pour soup over all of this and cover.

Bake at 375 degrees, for 20-30 minutes.

A salad to go with this is complete dinner and some rolls.

Italian Meatballs

by B.  Romano

1 ½ lbs ground beef and veal       3-4 tbsp Romano cheese

2 eggs                                        2 tbsp fresh parsley

½ cup bread crumbs                    ¼ cup of half n half

4 cloves of minced garlic or 2 tsp garlic powder

Mix all ingredients well.  Form into balls and fry in ¼ cup extra virgin olive oil till golden brown or bake 350 for 20 minutes.  Drain fat off meatballs then put meatballs in a marinara sauce

Beef with Onions

by M. Cousins

1 1/2 lb of sirloin steak or London broil

2 onions sliced                                             1 garlic cove crushed

2 tbsp butter                                                1/2 tsp ground cumin

1 tbsp oil                                                     pinch of dried marjoram

1 tbsp flour                                                  2 tbsp wine vinegar

11/4 cups beef broth                                    salt & pepper to taste

Cut meat against the grain in very thin strips..  Heat  butter in large frying pan or wok.  Add onions rings and cook over low heat until transparent around 10 minutes.  Remove from pan.  On high heat brown the meat. Add garlic, stir.  Return the onions.  Sprinkle with flour and stir until blended.  Add broth, cumin, marjoram, wine vinegar and seasonings.  Cover and simmer 1 hour.  Serve over broad egg noodles.

London Broil

                   by D. Ghattas               

2-3 lbs.  London broil cubed                    1 can tomato paste

1 large onion diced                                 water    

3 tbsp butter                                          2 tbsp sugar      

In a large skillet sauté onions in butter, add London broil and cook on medium high heat until juices have evaporated.  Add tomato paste and 3 cans (from tomato paste) of water to skillet.  Add sugar, salt & pepper to taste.  Simmer for 30-45 minutes or until meat is tender.  Serve over pasta or boiled potatoes.

Spiced Sirloin Steak (Duet. 12:20 )

by S. Cyr

Marinade :

3/4 cup red wine vinegar                          1 1/2 tbsp. salt

1/2 cup catsup                                          1/4 tsp. garlic salt

 1/4 cup olive oil                                      1/4 tsp. ground cloves

3/4 tsp. celery salt                                    3/4 tsp. Pepper 

1/4 tsp. dried thyme leaves                      3/4 tsp. dry mustard     

5 to 6 lb. sirloin steak, cut 2" thick

Day before serving, make marinade. Put all marinade ingredients in a large deep glass baking dish. Mix well with a wooden spoon. Place steak in baking dish, turn to coat, cover with plastic wrap, and place in fridge overnight. Turn several times during day, if possible. Steak may either be grilled outside or broiled in oven 4" from heat.

Steak Pizzaiola

by  B . Romano

1 ½ lbs flank steak

14 oz crushed tomatoes

5 cloves of garlic

1 tbsp oregano

1 tbsp parsley

1 tbsp basil

½ tsp salt

½ tsp pepper

2-3 tsp extra virgin olive oil

1 cup water

Sauté garlic in olive oil.  Add steak and brown on both sides.  Add all remaining ingredients together in a frying pan. Cover and cook 20-30 minutes. Gradually add the water when it begins to look dry.

Aunt Ruthie's Steak And Brown Gravy

by R.  Davin

Steak  (cheaper cut)

4 tbsp lard, shortening or oil

1/2 cup flour

salt and pepper

Beat steak on both sides and roll in flour, sprinkle with salt and pepper.  Heat lard, shortening or oil in heavy skillet brown steak on both sides.  Work in another 1/2 cup flour.  Cover meat with hot water.  Stir to mix.  Cover and lower heat to simmer, 45 min. or until tender.

Serve with hot biscuits.

Pot Roast

by M.  Cousins

4 pound bottom round roast

2 tbsp oil

1 onion

salt & pepper to taste                                                             

Coat bottom of pot (large enough to hold roast) with oil.  Brown roast on all sides on high heat.  Add onions.  Cook on low heat for 3-4 hours turning roast every half hour.

Variations: Add 2 sliced Granny Smith apples and 1 cup apple cider with onions or add potatoes, carrots and celery to pot last half hour.

Serve with mashed potato casserole and sweet and sour cabbage.

Brisket

by H.  De Foto

1st cut brisket

3 large onions (diced large)

Salt and Pepper

Garlic Powder

Onion Powder

Place meat in slightly greased pan.  Add desired amounts of salt, pepper, garlic and onion powder.  Add onions around meat.  Place in oven at 400 degrees until onions begin to brown.  Add water completely covering onions.  Cover with aluminum foil.  Continue baking 2-3 hours until folk tender.  Remove meat from pan.  Drain juice through  strainer. Mash onions through strainer.  Smear mashed onions over meat. 

Gravy

Place juice from meat in pot.  Stir in 3-4 tablespoons of flour

stirring continuously over medium flame.  (Add water, salt, pepper, onion powder only if needed to enhance flavor).  Stir until thick.

Serve with  Potato Croquett Pie, and Peas and Onions .

Corned
Beef Hash

by K.  Harrison

6 potatoes cooked  & chopped                  

1/2 cup butter                 

3 lbs. corned  beef cooked & chopped               

1 large onion diced                                                

1/2 cup heavy cream

1/2 tsp salt or to taste

1 tsp pepper

In a large bowl mix corned beef & potatoes.  Melt half of the butter in a skillet & sauté the onions until tender.  Add the onions with the cream & seasonings to the bowl; mix  together well.  In the same skillet melt the remaining butter over low heat.  Add the mixture & pat down flat with a spatula.  Cover & cook for 1/2 hour or until hash is well browned.

Pork/Veal Cutlets Stuffed

by D.  Zecchini

1 & 1/2 lbs. thin cutlets                       1/3 to 1/2 lb. Swiss cheese

1 cup fresh bread crumbs                     mushrooms 1/2 to cup (sautéed)

3 tbsp  grated cheese                           softened butter

minced garlic (2 cloves)                        red wine

chopped parsley 1-2 tsp                        salt and pepper

Brush softened butter on cutlet.  Mix bread crumbs with grated cheese, garlic, parsley, salt and pepper.  Press crumbs over buttered cutlets.  Place strip of swiss cheese over crumbs then roll - jelly roll fashion. Secure end with tooth picks.  Melt butter in heavy frying pan.  Brown rolled cutlets till nicely browned, add mushrooms and one clove garlic (minced).  Saute 2-3 minutes.  Turn on high and add 1 cup red wine.  Simmer on high 2-3 minutes.  Turn to medium-low cover and simmer 45 minutes adding water 1/3 cup at a time as needed.

Ossobuco Milanese

by E.  Romaner

6-9 veal shanks, 2 inches thick

1/3 cup flour

2 tsp salt 

½  tsp freshly ground pepper

3 tbsp butter

3 tbsp olive oil

½ tsp ground sage

1 tsp dried  rosemary

1 medium onion, finely chopped

4 cloves garlic, crushed

2 small carrots, peeled and diced

2 ribs celery, chopped

1 ½ cups dry white wine

1 ½ cups fresh or canned chicken broth

2 tbsp tomato paste or ½  can for more than 10 pieces of veal

Gremolata

11/2  tbsps chopped parsley
1 tbsp grated lemon peel
 

Preheat oven to 375 degrees F.

Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Salt and pepper the shanks and coat lightly and evenly in flour. Heat the oil and butter together in a large skillet.  Using medium heat brown shanks on all sides.  If necessary add more butter or olive oil.

Transfer shanks to a Dutch oven or large roasting pan.  Sprinkle veal with sage and rosemary. *Add the onion, 2 cloves minced garlic, the carrots and celery. Sprinkle the vegetables with the remaining 1 teaspoon of salt.  #Cover the Dutch oven closely and cook for 10 minutes,  Remove the cover and add the wine, chicken broth and tomato paste. Cover and simmer the dish on top of the stove for 2 hours.

Mince the remaining 2 cloves of garlic and combine with the parsley and lemon peel.  Sprinkle the mixture, called gremolata, over the veal and serve immediately.

*Mix chopped vegetables with ¼ cup olive oil before arranging around the meat. 

#If you don’t have a Dutch oven, use a roasting pan covered with foil or 2 if needed.

Oriental Broiled Pork Chops

by D. Mueller

4 garlic cloves, crushed                             

1/2 tsp salt                                              

3/4 tsp freshly ground pepper

3 tbsps soy sauce

1/2 cup peanut oil (olive oil)

4 loin pork chops, cut 3/4 inch thick and trimmed of fat

In a small bowl mash garlic with salt.  Stir in the oil & soy sauce until well blended.  Snip through the curved fatty edge of the chops in 2 or 3 places to prevent curling when cooked.  Stab the chops with a fork several times on each side.  Place chops in a non-corrodible container just large enough to hold them in a single layer.  Stir soy marinade and pour over meat, turn to coat both sides of chops.  Cover & refrigerate for 1/1/2 hours turning once after 45 minutes. Preheat boiler. Scrape the garlic from the chops.  Sprinkle with  pepper.  Broil them about  5 minutes on each side or until lightly browned outside.  Makes 4 servings.  Serve with brown rice and Tender Asparagus Spears.

Hungarian Pork Chops

by M. Cousins

4 pork chops                                       1  1/2 tbsp paprika

2 tbsps vegetable oil                            1  1/2 tbsp flour

1 onion chopped                                  1  1/2 cup chicken broth

1  10 oz. package sliced mushrooms       1/2 cup sour cream

Brown chops in skillet on medium high heat, remove from pan.  Add onions sauté until soft about 8 minutes.  Add mushrooms cook until all moisture from mushrooms evaporate.  Stir in paprika and flour, mixing well.  Pour in broth, bring to boil, add chops and simmer covered for 40 minutes.  Arrange chops on warm platter.  Add sour cream to gravy and heat.  Pour over chops.  Serve with noodles, rice, or potato casserole.

Kielbasa & Rice- Quick 1 pan meal

by M. Cousins

½ pound  or ½  ring of kielbasa cut into 1 inch slices

1 onion chopped

1 garlic clove minced

½ green pepper chopped

1 cup brown rice

2cups water

1 package of Goya Sazon‘ Spanish seasoning

1 can kidney beans drained

On medium heat sauté kielbasa, onion, garlic and a little water (as the water evaporates oils from the kielbasa will release and help in sautéing) in large frying pan cook until onions are tender about 5 minutes.  Add peppers and sauté for two more minutes. Add rice and stir. Slowly add water and then package of seasoning.  Add beans. Stir and bring to boil. Cover pan then simmer on low heat for 30 minutes or until rice is done. Serves 4.

medium high heat until juices have evaporated.  Add tomato paste and 3 cans (from tomato paste) of water to skillet.  Add sugar, salt & pepper to taste.  Simmer for 30-45 minutes or until meat is tender.  Serve over pasta or boiled potatoes.