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1lb blade steak
1 can cream of mushroom soup
1 cup chopped celery
1 tablespoon capsicum (sweet or bell pepper)
2 tablespoons butter
1/2 cup uncooked rice
1 cup chicken stock
2 sliced onions
1 teaspoon salt
1/4 teaspoon pepper
1 cup water

Cooking Instructions:

Cut the meat into 1/2-inch cubes and cook with onions, celery and capsicum in butter until the meat is browned. Add uncooked rice, chicken stock, soup, soy sauce, salt and pepper and water. Bring to boil, cover and turn the heat down very low and simmer gently for 1 hour until meat and rice is tender. Stir occasionally and add a little extra water if required.



1 large Head cabbage
1 lb Coarsely ground beef
1 cup Rice
2 teaspoon Salt
2 Lemons (Juice of)
1/4 teaspoon M.S.G.
1/2 teaspoon Allspice
3 Cloves garlic
2 cup Canned tomatoes OR 1 can tomato paste

Cooking Instructions:

Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can paste.

Add salt, pepper and spices. This is the filling. Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp.

Cook all leaves then let drain. Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tbsp. of filling and roll firmly.

Place cabbage rolls neatly in rows making several layers. Place garlic buds among
leaves as you roll. Add 1 cup tomatoes and enough hot water to cover rolls.
Sprinkle 1/2 tsp. salt over all. Cook 45 minutes to 1 hour. During last 15 minutes
of cooking, add the juice of 2 lemons.



1 1/2 lb lean Ground Beef
3 slices Bread
1 large Egg
1 cup Milk
1/4 cup (1 small) Onion, chopped
1 teaspoon Salt
1/2 teaspoon Mustard, Dry 1/4 teaspoon Pepper
1/4 teaspoon Sage
1/8 teaspoon Garlic Powder
1/2 cup catsup OR barbeque sauce OR chili sauce
1 tablespoon Worcestershire Sauce

Cooking Instructions:

Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 x 5 x 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter.

Additional Comments:

For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes.

POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot.

SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve.



1 large flank steak -- butterflied
1/4 cup red wine vinegar
1 teaspoon garlic, finely chopped
1/2 teaspoon Thyme, dried
1 bunch spinach
2 carrots, peeled and cut lengthwise
2 eggs, hard-cooked and cut lengthwise
1 medium onion, thin sliced and cut into rings
2 tablespoons parsley, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
2 tablespoons vegetable oil
2 to 3 cups beef broth

Cooking Instructions:

Place the meat in a glass dish. Mix together the vinegar, garlic and thyme. Pour over the meat and let marinate for 1 or 2 hours at room temperature. Preheat the oven to 375 degrees F. Wash the spinach under cold running water; drain and trim off the stems. Spread the leaves evenly over the meat. Lay the carrots, in rows, across the grain of the meat. Place the egg quarters between the rows of carrots. Scatter the onion rings over the eggs and carrots, then sprinkle the parsley, red pepper flakes and salt over all. Carefully roll up the meat with the grain, jellyroll fashion. Secure with toothpicks and lace up with string. Or tie with string at 1-inch intervals. Heat the oil in a dutch oven. Add the meat and brown well on all sides. Add the stock, cover tightly, and bake for 1 hour. Remove the matambre from the pan to a board and let rest for 10 minutes. Using a sharp knife, remove the strings and cut the roll into 1/4 inch slices. Arrange on a heated platter and moisten with a little of the cooking broth.

Additional Comments:

To serve cold: In Argentina, the matambre is poached, then removed from the pot and pressed under weights until the juices drain off. It is refrigerated until chilled, then served as a hors d'oeuvre, cut into thin slices.



One 10 3/4 oz. can condensed cream of mushroom soup, undiluted
1 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish
1 Egg
1/4 cup Dry bread crumbs
1/4 cup Finely chopped onion
1/2 teaspoon Salt
1 1/2 lb Ground beef
2 Tablespoons oil
1/2 cup Water
2 tablespoons chopped fresh parsley
pepper to taste

Cooking Instructions:

In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.



2 cups Soft bread crumbs
2/3 cup Milk
1/2 cup Minced onion
4 Tablespoons Butter
1 1/2 lb Ground beef or veal
3 Eggs, slightly beaten
2 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Nutmeg
1 teaspoon Paprika
1 Tablespoon Concentrated meat extract
3 Tablespoons Flour
1 cup Water
1 cup Sour cream
2 Tablespoons Minced parsley

Cooking Instructions:

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat extract and 3 Tbsp flour. Stir untl well blended. Add water, and a few grains of pepper. Cook, stirring constantly
until thickened. Reduce heat to very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition. Return meat balls to gravy, cover pan and simer very gently 10 minutes.

Serve in deep casserole. Sprinkle with minced parsley. Or, serve over wide egg noodles or alone as appetizers.

Bombay Madness


4 1 inch thick filet mignons
1 tablesoon white pepper
1 lemon grass stalk or
2 grated lemon peels
1 thinly sliced 1 inch piece of ginger
20 crushed black peppercorns

Curry Butter:
1/4 cup butter
2 tablespoons chopped ginger
1 large shallot, chopped
1 garlic clove, chopped
1 seeded green chile, chopped
1 tablespoon curry powder
1 tablespoon lemon juice
Pinch of tumeric

Cooking Instructions:

Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.)Press a generous amount of white pepper into the surfaces of the steaks. Cover.

To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes only.

Blend all of the Curry Butter ingredients in a food processor until smooth.


Onions, pickled Cucumbers in yogurt or crème fraiche, Mint chutney, sliced papaya, sliced banana, and other garnishes of choice.

For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve.

For the cucumbers in yogurt and crème fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1 1/4 cup plain yogurt and 1 1/2 cup crème fraiche. Add a dash of chili powder and mix with the cucumbers. Chill.

To serve, arrange accompaniments around the outside of a heated plate, place
a filet in the center, and top with a dab of curry butter. Serve immediately



3 cups unbleached flour
1/2 teaspoon salt
1 cup shortening
3/4 cup cold water
1 tablespoon lemon juice OR vinegar
2 egg yolks

2 tablespoons annatto oil
1 pound beef chuck -- cut in 1/2 inch cubes
1 1/2 teaspoons salt
Freshly grated black pepper
Cayenne to taste
1 cup finely chopped onions
3 cloves garlic, minced
1 large green bell pepper, finely chopped
1 jalapeno chile, finely chopped
4 tomatoes, peeled, seeded and chopped
1/4 cup raisins
3 tablespoons red wine vinegar
l cup pimiento-stuffed green olives, chopped
1 egg, beaten
1 tablespoon milk, cream or water

Cooking Instructions:

PASTRY: Combine flour and salt. Cut in shortening. Combine water with lemon juice (or vinegar) and yolks and mix well. Add to flour and, with your hands, form into a ball and chill for 30 minutes. Cut ball in half and roll into large, thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and chill until filling is ready.

FILLING: Heat oil in large skillet and brown beef well, 1/3 at a time. Add salt, pepper and cayenne to taste and remove from pan. Saute onions, garlic, pepper and chile until soft. Return meat and any juices to pan.

Add tomatoes, raisins, and vinegar. Cook until meat is very tender, 30 to 45 minutes. Stir in olives and cook for another 10 minutes. Cool to room temperature.

ASSEMBLY: Place 2 to 3 tablespoons of filling in pastry squares. Fold over and seal. Trim any excess pastry but keep triangle shape. Mix egg and milk (or cream or water) for an egg wash and brush it onto the turnovers. Place on greased cookie sheets.

Bake in preheated 375 degree oven for 15 minutes until golden.

Serve warm or at room temperature.



1/3 cup dried small white beans
1 tablespoons vegetable oil
3 lb beef oxtails
3 garlic cloves; peeled and crushed
1 medium yellow onion; peeled and diced
1 medium tomato; diced
2 cups canned beef stock
2 cups water; (approximately)
2 tablespoons freshly ground allspice; or salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste

Cooking Instructions:

Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, then turn off the heat. Allow to sit for 1 hour, covered, then drain. Brown the oxtails well in the oil. Place the oxtails in a 6-quart stove-top casserole. Add the garlic, onion and tomato. Add the beef stock and enough water so it just covers the contents of the pot. Add the allspice, salt and pepper. Cover and simmer for 3 1/2 hours, adding the drained beans after 1 1/2 hours. Stir occasionally. Remove the lid during the last hour of cooking if you want a thicker sauce. Be careful the pot does not dry out.

Season with salt, pepper and Tabasco sauce.

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