Meat Archives

BEEF

4 pieces cubed steak (beef round sirloin), 16 ounces total
3 large eggs, with 1 tablespoon water
1 1/4 teaspoons salt
1 cup seasoned breadcrumbs*
olive oil spray
white rice and lime wedges, optional for serving

Season the beef with salt on both sides.
Beat the eggs in a shallow bowl with water.
Dip the beef in the egg, then into the breadcrumbs, patting it with the back of a fork so it sticks.
Transfer to the air fryer basket in batches as needed.
Spray the top of the beef with oil then air fry 400°F in a single layer 5 minutes on each side, spraying the other side when you flip. Serve with rice and lime wedges, if desired.

1 pound cube steak - 4 large slices
1 1/2 cups buttermilk (or 1 1/2 cups regular milk plus 1
1/2 tbsp white vinegar)
1/4 cup hot sauce, optional
1/2 cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon Italian herbs
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 large eggs
1/4 cup water

Preheat air fryer to 400°F.
Lay our three large plates with a deep rim (think pasta plate)
Add milk and hot sauce to one bowl
Add flour, 1/2 salt and pepper, herbs and spices to one bowl, mix well
Add eggs and water to one bowl, beat until lightly foamy
Remove cube steak from packaging and pat dry with paper towel
Season generously with remaining half of salt and pepper
Dredge steaks by dipping first in milk, then flour, then egg, and finally flour again to fully
coat in breading. Shake off any excess flour. YIELD: 4 STEAKS

Open air fryer basket and spray nonstick cooking spray.
Place steaks in air fryer and air fryer 10 minutes at 400°F.
Flip steaks and cook additional 5-10 minutes, until steaks are crispy golden brown and meat
is 150 degrees internal temperature when read with a digital thermometer.
Remove from air fryer, let rest at least 10 minutes before slicing.
Top with turkey or white gravy or chives.

Meatballs
1/2 lb ground beef
1/2 lb ground pork
1 egg
1/2 cup cream (half and half) or 1/2 cup milk
1/2 cup water
1 small onion, finely chopped
1/4 cup breadcrumbs (or toasted panko, crushed)
2 small cold boiled yukon gold potatoes
2 tablespoons butter
salt
white pepper
1 dash allspice (optional)

Cream Sauce
1/2 cup half-and-half
1 cup low sodium beef broth
1/4 teaspoon soy sauce
1 tablespoon white flour
1 tablespoon butter
salt, to taste
white pepper

For Meatballs:
Fry the onion till golden in a couple of tablespoons of lightly browned butter.
Mash the potatoes
Mix all the ingredients until meatball consistency.
Flavour with salt, white pepper and (optional) a little finely crushed allspice.
Shape the mixture into relatively large, round balls and transfer to a floured cutting board.
Fry them slowly in plenty of butter.
Cream Sauce:
Melt butter in pan and add flour, whisk till golden brown and flour is cooked.
Add Beef Stock and Cream until desired thickness.
Season well with salt and pepper.
Serve the meatballs with the sauce, freshly boiled yukon potatoes, and lingonberry jam.

Meat Mixture:
1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef base)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
Gravy:
1 whole onion, halved and thinly sliced (or diced if you prefer)
2 cups beef broth, more if needed for thinning
1 tablespoon ketchup
1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

One 2 1/2- to 3-pound boneless beef chuck roast (about 2 inches thick)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 1/2 cups low-sodium beef broth
One 1-ounce packet ranch seasoning mix, such as Hidden Valley
1/2 cup sliced pepperoncini
Mashed potatoes, for serving

Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper.
Set the Instant Pot® to saute/brown on high. Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs.
Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it’s okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.
Set to pressure cook on high for 55 minutes. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat.
Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.

2 pounds lean ground beef
1 small finely diced onion
1/2 cup finely diced bell pepper (optional)
1 1/2 sleeves of crushed Ritz crackers
4 oz. shredded sharp cheddar or Colby cheese
3 eggs
1/2 cup milk
1 tsp. salt
1/4 tsp. black pepper
For the topping:
1/2 to 3/4 cup ketchup
2 tbsp. brown sugar
1 tsp. mustard

Preheat oven to 350°F.
In a small bowl, combine the ketchup, brown sugar, and mustard. Place to the side. This will be used later as the topping.
In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, salt and black pepper. Mix well.
Add in the ground beef. Mix well just to combine. Do not over mix.
Form into a loaf and place inside a baking pan or baking sheet lined with foil or parchment paper.
Bake at 350°F for 30 minutes.
Remove from the oven and spread the topping over the meatloaf.
Bake for an additional 30 to 40 minutes or until the center is 160°F.
Let it cool for 15 minutes before serving.

Glazed Oxtails

4 pounds of oxtails
Kosher salt
1/4 cup extra virgin olive oil
2 cups of chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 750ml bottle full bodied red wine
4 cups veal, beef, or chicken stock
1 teaspoon dried thyme
Freshly ground pepper

Brown the oxtails: Heat 2 tablespoons olive oil in a 5 to 6-quart thick bottomed Dutch oven on medium high to high heat. Working in batches, pat dry the oxtails with paper towels, sprinkle them on all sides with salt, and add them to the pan, fat side down on the pan. Add more oil as needed with additional batches of oxtails. Do not crowd the pan.

Let them get well browned on one side before using tongs to move them. Brown well on all sides. Remove to a large bowl.

Sauté onions, celery, carrots: Add the onions, celery and carrots to the pot. Sauté until translucent and lightly browned, about 5 minutes. Remove the vegetables from the pot to a bowl, cover and set aside.

Deglaze pan with wine, reduce: Add the bottle of wine to the pot. Increase the heat to as high as it will go, scraping up any browned bits from the bottom of the pan. Boil the wine, uncovered, until it is reduced to about a cup.

Add oxtails, stock, water, thyme, simmer 3 hours: Return the oxtails to the pot (but not the vegetables). Add the stock and enough water to just cover them. Add the thyme. Bring to a boil and reduce to a simmer, covered.

Simmer on the stovetop for 3 hours. (You can also place the simmering oxtails into a 350°F oven for the same amount of time if the oven is more convenient.)

Add the vegetables back to the pot when you have about a half hour left to go.

Chill: Remove from heat and let cool. Chill in the refrigerator overnight so that the flavors blend and the fat on the surface solidifies, making it easier to remove. You can skip this step, but the oxtails will be better if they are chilled in this state overnight.

Remove excess fat: The next day, remove the pot from the refrigerator and scrape off the layer of rendered fat that has solidified on top of the oxtails. If you are not waiting for the oxtails to chill, the fat still needs to be removed. If working with a room temperature or warm pot, use a fat separator or a large metal spoon to skim away the fat.

Reheat, remove meat from bones: Heat the oxtails on medium heat. Cook uncovered for about another half an hour, or until the meat can easily be pulled off the bones. Then use a slotted spoon to remove the oxtails from the pot. Let cool enough to touch. Use your hands to remove the meat from the bones to a bowl. Take care to remove as well the round tough cartilage caps on either end of the vertebrae.

Strain pot liquids, discard solids, reduce sauce: (Optional, if you want a smoother glaze) While the oxtails are cooling in the step above, strain the mixture in the pot, discarding the solids and returning the liquid to the pot. Increase the heat to high to bring the liquid to a boil.

Return oxtails to pot, simmer until sauce reduces to a glaze: When the liquid has reduced by about a half, add the oxtail meat back to the pot. Bring to a boil, continue to boil away the liquid until it has reduced to a light syrupy consistency.

As the mixture boils down, you may want to reduce the heat to a simmer, and stir the oxtails a little so that the glaze doesn't burn and so that the meat doesn't stick to the pan. When the right consistency, remove from heat and serve.

Serve with mashed potatoes, polenta, egg noodles, or rice. (Avoid egg noodles if cooking gluten-free.)

Preheat oven to 550°F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.
Works the same with Roast beef. Try it you won’t be disappointed.
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1 package refrigerated piecrust (2 x 9 inch pie crusts)
½ lb. lean ground beef
1 (1oz) envelope onion soup mix
1 tablespoon all purpose flour
¾ cup beef broth
1 cup frozen vegetables (corn, peas and carrot blend)
1 package Bob Evans Classic Mashed Potatoes

Preheat oven to 375°F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm.

4 large bell peppers, hollowed out & seeds discarded
1 large onion, sliced
2-3 cloves of garlic, minced
1 cup of sliced mushrooms (optional)
1.5 to 2 tablespoons of your favorite steak seasoning
1.5 pounds of sliced roast beef, cut into strips
12 slices of Provolone or Mozzarella cheese
olive oil
salt & pepper, to taste

Coat the bottom of a skillet with extra virgin olive oil. Saute the onions, garlic, & mushrooms (if using) in the oil for 7-9 minutes on medium heat or until lightly browned & tender. Add the sliced roast beef strips & steak seasoning. Stir, & cook until warmed through.
Place a piece of cheese in the bottom of each pepper. Layer with the roast beef mixture, filling each pepper to about halfway. Then top the meat with another piece of cheese, fill the pepper with more meat, and then top each stuffed bell pepper with a final piece of cheese.
Bake at 400°F for 15-20 minutes, or until peppers are cooked through.
Serves: 4 servings

Chicken Fried Steak:
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter
Gravy:
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving

For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

1 egg
1/4 cup chopped onion
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1/2 c crushed and seasoned pork rinds
1-1/2 pounds lean ground beef (90% lean)
1 cup (4 ounces) pepper Jack cheese, divided
1 cup salsa, optional

In a large bowl, combine the egg, seasoned pork rinds , onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.
Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings.

3 slices bread, torn into small pieces
1/2 cup milk
1 1/2 lb lean (at least 80%) ground beef
8 slices bacon, crisply cooked and crumbled
1 cup finely shredded sharp Cheddar cheese (4 oz)
1/4 cup dill pickle relish
1/2 cup finely chopped onion
1 clove garlic, finely chopped
1 egg, slightly beaten

1/3 cup ketchup
1 tablespoon packed brown sugar

Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
In large bowl, mix bread and milk. Let stand 5 minutes to absorb milk. Add beef, all but 2 tablespoons of the bacon, the shredded cheese, relish, onion, garlic and egg. Mix until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
In small bowl, stir together Topping ingredients. Spread on top and sides of loaf. Top with reserved 2 tablespoons crumbled bacon.
Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F. Cool 10 minutes.
Cut meat loaf into slices to serve. Top with desired burger toppings, such as pickle relish, ketchup and mustard.

Sunday Meatloaf and Veggies

6 slices, 7 points plus
3 slice(s) white bread, cut into 1-inch squares
1/3 cup(s) fat-free skim milk
3 medium uncooked carrot(s)
2 small uncooked onion(s)
1 rib(s) (medium) uncooked celery, coarsely chopped
1 pound(s) uncooked ground turkey breast
1 large egg(s)
1/4 tsp table salt
6 small uncooked red potatoes, scrubbed and halved
1/2 pound(s) cremini mushroom(s), fresh, sliced
Instructions

Place the bread in a large bowl. Pour the milk over the bread and let stand 10 minutes.
Coarsely chop 1 of the carrots and cut the remaining 2 carrots into 2-inch chunks. Coarsely chop half of 1 onion and slice the remaining onions. Set aside the carrot chunks and sliced onions.
Place the chopped carrot, chopped onion, and celery in a food processor; pulse until finely chopped. Transfer to the bowl with the bread mixture. Add the turkey, egg, and salt; mix with hands until combined. Shape the mixture into an oval loaf and place in a slow cooker.
Arrange the potatoes, mushrooms, and reserved carrot chunks and onion slices around the meatloaf. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
Transfer the meatloaf to a platter and cut into 6 slices. Spoon the vegetables around the meatloaf.

Mexican Meatloaf

6 slices, 4 points plus
1 spray(s) cooking spray
1/2 pound(s) uncooked lean ground beef
1/2 pound(s) uncooked ground turkey breast
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium uncooked onion(s), chopped
1/2 tsp chili powder
1/4 tsp Durkee ground cumin, or other brand
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce
Instructions

Preheat oven to 375°F. Coat a broiler pan with cooking spray.
In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.
Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.

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3-4 lb. ground beef
3/4 C. fresh bread crumbs
1 lg. green pepper, chopped
1 lg. onion, chopped
1/2 tsp. olive oil
1 1/2 Tbs. dried thyme
2 garlic clove, minced
1/4 tsp lemon zest
1 1/2 Tbs. nature's season
1 1/2 Tbs. old bay seasoning
1 tsp. cayenne pepper
salt and pepper to taste
1/2 C. chicken stock
1/2 C. tomato sauce
1/2 C. ketchup
1/2 C. barbecue sauce
3/4 Tbs. Worcestershire sauce
3 lg. eggs, beaten
1 lemon cut into wedges
2 tbsp parsley

Place all the ingredients into a large bowl, mix well. Spray with cooking spray one 8x11 baking pan or glass dish. shape into a loaf and place it into pan. Put in oven at 350°F for 40-45 minutes depending on temperature of oven. When meatloaf cools squeeze one lemon wedge on top. Garnish with parsley and enjoy.

2 tablespoons canola oil
1 medium onion, chopped
1 1/2 pounds 80 percent lean ground beef
1 cup fresh bread crumbs
1 tablespoon grill seasoning
1 tablespoon Worcestershire sauce
1 large egg
1/2 (8-ounce) package sliced baby portobello mushrooms
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 (14-ounce) cans beef broth

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 5 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)
Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes. Serving Yield: 4. Source: Sandra Lee, Food Network

Beef Steak Dijon

2 teaspoons whole black peppers
1 pound beef flank steak
1 cup sliced fresh mushrooms
1/2 cup thinly sliced green onion
1/4 cup water
1/2 teaspoon instant beef
bouillon granules
1/3 cup plain low-fat yogurt
1 tablespoon all-purpose flour
2 teaspoons Dijon-style mustard
1 10-ounce package frozen asparagus spears or 1 pound
fresh asparagus spears trimmed,cooked and drained

Coarsely crack the black peppers. Rub half of the peppers into each side of the steak.
Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn steak over and broil for 6 to 8 minutes more or until steak is to desired doneness.
Meanwhile, for sauce, in a saucepan combine mushrooms, green onion, water, and bouillon granules. Cover and cook over medium heat about 5 minutes or until mushrooms are tender. Stir together yogurt, flour, and mustard. Stir yogurt mixture into mushroom mixture. Cook and stir until thickened and bubbly. Then, cook and stir for 1 minute more.
To serve, thinly slice steak diagonally across the grain. Arrange steak slices and asparagus on dinner plates. Serve with sauce.
Makes 4 servings.

Pot Roast with Roasted Vegetables

Pot Roast:
1 (4-pound) beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 large onion, sliced
2 carrots, peeled, thinly sliced
2 ribs celery, thinly sliced
5 cloves garlic, smashed
2 tablespoons all-purpose flour
1/2 cup red wine
1 (15-ounce) can chopped tomatoes, in juice
2 cups beef broth, homemade, or low-sodium, low-fat
3 sprigs fresh thyme, or 1 teaspoon dried
2 bay leaves
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
1 tablespoon red wine vinegar
Roasted Vegetables:
5 carrots, peeled, cut into thirds
3 medium turnips, peeled and cut into 6 wedges
2 medium red onions, peeled, cut into 6 wedges
2 medium parsnips, peeled, cut into thirds
About 5 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves
2 teaspoons kosher salt
Freshly ground black pepper

Preheat the oven to 350° F.
Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, cover, place in the oven and cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout.
Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. Stir in the parsley and vinegar, salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.
Slice the pot roast across the grain and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.

1 tablespoon vegetable oil
1 boneless chuck roast, 3 1/2 to 4 pounds, rolled and tied
1 onion, chopped fine
4 garlic cloves, chopped fine
3/4 cup canned crushed tomatoes
1/4 cup red-wine vinegar
1 tablespoon firmly packed brown sugar
1 bay leaf
2 1/2 cups water
3/4 pound carrots, cut diagonally into 1-inch thick slices
1 pound small red potatoes, peeled and kept in a bowl of cold water
1 1/2 tablespoons cornstarch dissolved in 1/2 tablespoons cold water
Minced fresh parsley leaves, for garnish

In a large heavy flameproof casserole, heat the oil over moderate high heat until it is hot but not smoking and in it brown the beef, patted dry, and seasoned with salt and pepper, on all sides. Transfer the beef to a plate, add the onions and the garlic to the casserole, and cook the mixture over moderate heat, stirring, until the onions are golden.
Stir in the tomatoes, vinegar, brown sugar, bay leaf, and water, bringing the mixture to a boil, and add the beef. Braise the beef, covered, in a preheated 350° F oven for 1 hour, add the carrots and braise the mixture, covered, for 30 minutes. Add the potatoes, drained, and braise the mixture, covered, for 30 minutes, or until the beef and the vegetables are tender.
Pot roast may be prepared up to this point 2 days in advance, cooled, uncovered, and chilled, covered. Discard any solidified fat before reheating the pot roast.
Transfer the beef with slotted spoons to a cutting board and let it stand for 10 minutes. Skim the fat from the top of the cooking mixture and bring the mixture to a boil. Stir the cornstarch mixture and add enough of it to the boiling cooking mixture, stirring, to thicken the gravy to the desired consistency. Simmer the gravy mixture, stirring occasionally, for 2 minutes, season it with salt and pepper, and discard the bay leaf.
Slice the beef and spoon some of the gravy over it. Serve gravy on the side, as well. Garnish the beef with the parsley.

1 (4 to 5-pound) sirloin tip roast, netted or tied at 1-inch intervals
10 cloves garlic, peeled and halved lengthwise, plus 4 to 6 garlic cloves, peeled
1 tablespoon Essence, plus 1 1/2 teaspoons
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons salt
1 cup dry red wine
3 tablespoons tomato paste
4 large carrots, scrubbed
2 stalks celery, trimmed and cut in half crosswise
2 medium yellow onions, peeled and quartered
1 pound small new potatoes
2 tablespoons vegetable oil
1 cup beef stock, or canned low-sodium beef broth
2 bay leaves

With a small, sharp knife, make 30 (1 1/2-inch deep) slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with 1 tablespoon of the Essence, 1 teaspoon of the black pepper, and 1 teaspoon of the salt.
Preheat the oven to 400° F.
Heat the oil in a large, heavy skillet over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan. Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 minutes.
Meanwhile, in a large roasting pan or Dutch oven, alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. (The vegetables will form a "nest" on which the roast will be placed.) Place the roast on top of the vegetables. Add the red wine mixture and the stock. Cover the roasting pan tightly with aluminum foil and bake for 1 1/2 hours.
Uncover the pot roast, baste with the pan juices, and lower the heat to 350° F. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart, 2 to 2 1/2 hours, uncovering and basting each hour. Remove from the oven, uncover, and baste. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, 1 carrot, and 1 piece of celery. Spoon the pan juices over the meat and vegetables, and serve.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

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1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes. Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.
In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

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1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

Mix ingredients together and store in an airtight container for up to 6 months.
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Meatloaf
1 1/4 pound(s) uncooked lean ground beef
2 large egg(s)
1/4 cup(s) grated Parmesan cheese
1/4 cup(s) seasoned bread crumbs, Italian style
1/4 cup(s) parsley, finely chopped
3/4 tsp kosher salt
1/8 tsp black pepper, freshly ground, or to taste
1 1/2 cup(s) store-bought marinara sauce, divided

Zucchini
1 tsp olive oil, extra virgin
2 clove(s) (medium) garlic clove(s), thinly sliced
2 small uncooked zucchini, chopped (about 3 cups)
1/2 tsp kosher salt, or to taste

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.

In a large bowl, combine beef, eggs, cheese, bread crumbs, parsley, salt and pepper until well-combined (do not over mix). Divide beef mixture into 6 even portions and form into mini loaves; place on prepared baking sheet. Spoon 3 tablespoons marinara sauce over each loaf and bake until cooked through, about 35 to 40 minutes; allow to rest for 10 minutes before serving.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Once pasta is cooked, reserve 1/4 cup of pasta cooking liquid and then drain pasta.

While pasta and meatloaves cook, heat oil in a large nonstick skillet over medium-low heat. Add garlic; cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Once garlic begins to brown, add zucchini; increase heat to medium-high and cook zucchini, stirring occasionally, until lightly browned and soft, about 6 to 7 minutes. Season to taste with salt and then add pasta and reserved cooking liquid to pan; stir to combine and cook for 1 minute to heat through.

Heat remaining marinara sauce; spoon 1 tablespoon sauce over each meatloaf before serving.
Yields 1 meatloaf, about 1 cup pasta-zucchini mixture and 1/2 teaspoon cheese garnish per serving.

3/4 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Basil Leaves
1/4 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® California Lemon Peel
1/4 teaspoon McCormick® Ground Black Pepper
1 1/2 lb extra lean (at least 90%) ground beef
3/4 cup Progresso® Italian style bread crumbs
1/4 cup chopped onion
3/4 cup milk
1 egg
1 teaspoon kosher (coarse) salt
1 can (19 oz) Progresso homestyle minestrone soup
2 tablespoons grated Parmesan cheese
1 can Pillsbury refrigerated crescent rounds
1 tablespoon Crisco® 100% Extra Virgin Olive Oil
2 cups shredded Italian cheese blend (8 oz)

Heat oven to 400°F. In small bowl, stir together oregano, basil, garlic powder, lemon peel and black pepper.
Reserve 3/4 teaspoon of mixture; set aside. In large bowl, mix ground beef, bread crumbs, onion, milk, egg,
salt and remaining seasoning mix until thoroughly combined. Form into sixteen 2-inch meatballs.
Pour soup into ungreased 13x9-inch (3-quart) glass baking dish; top with meatballs.
Bake 35 minutes or until bubbly.
Meanwhile, in small bowl, mix reserved 3/4 teaspoon seasoning mixture and Parmesan cheese.
Unroll each crescent round to make a strip; place strips on piece of foil.
Brush strips with olive oil; sprinkle generously with Parmesan cheese mixture.
Remove baking dish from oven. Reduce oven temperature to 350°F. Sprinkle meatballs with Italian cheese.
Place seasoned crescent strips in a diagonal pattern on top of cheese, cutting to fit if necessary and not crisscrossing the strips.
Bake an additional 20 to 24 minutes or until cheese is melted and strips are golden brown. Serve in bowls.

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2 tablespoons vegetable oil
1 large yellow onion, chopped
1 carrot, peeled, finely chopped
2 cloves garlic, minced
2 lb lean ground beef or ground turkey
1 1/2 cups fresh bread crumbs
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried thyme leaves, crumbled
1/4 cup finely chopped fresh parsley
1 tablespoon worcestershire sauce
2/3 cup catsup
1/2 cup tomato sauce, plus tomato sauce for serving, optional

Heat the oil in a nonstick frying pan over medium heat. Add the onion and carrot. Sauté until the carrot begins to soften and the onion is almost translucent, 4-5 minutes. Add the garlic. Sauté 1 minute. Remove from the heat and cool.
Preheat an oven to 350 degrees F. Lightly oil a 9x5x3-inch loaf pan. Whisk eggs, salt, pepper, thyme, parsley, Worcestershire sauce and catsup in medium bowl to blend. Combine the beef, bread crumbs and cooled vegetable mixture in a large bowl. Add the egg mixture. Using your hands, mix just until blended. Do not overmix or the loaf will be too compact and dry.
Gently pat the meat mixture into the prepared pan. Pour the tomato sauce evenly over the top. Bake until meat begins to shrink from the pan sides and instant meat thermometer inserted into center of loaf registers 150°F, about 1 1/4 hours. Transfer pan to a rack. Cool 10 minutes.
Cut the meat loaf into thick slices. Using a spatula, transfer slices to warmed plates. Serve warm or cold, accompanied with more tomato sauce, if desired.
Yield: Serves 6

1/2 cup white wine
1 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1/2 cup grated carrot
1 pound ground round or sirloin, or ground turkey (93 percent lean or leaner)
1 can (8 oz) tomato sauce
1/2 cup uncooked old-fashioned oatmeal
1/4 cup grated Parmesan
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large egg whites
2 cloves garlic, peeled and minced
1/3 cup chicken broth
Vegetable-oil cooking spray

1 1/2 cups pasta sauce (such as Classico Fire-Roasted Tomato & Garlic Sauce), heated
6 basil leaves

4 large Idaho baking potatoes, unpeeled, scrubbed and cut into small pieces
1/2 cup skim milk
3 tablespoons light sour cream
3 tablespoons light (reduced-fat) butter (stick or tub)
1/2 teaspoon salt
1 1/2 teaspoons black pepper
2 cloves garlic, peeled and minced
2 tablespoons fresh parsley, chopped (optional)

For meat loaf

Preheat oven to 375°F. Pour wine into a medium skillet and cook onion, pepper, and carrot over low to medium heat for 15 minutes. In a separate bowl, combine remaining ingredients and mix thoroughly, using hands. Spoon in vegetables and liquid from skillet. Shape mixture into a loaf approximately 5" wide, 10" long, and 3" to 4" high. Coat a 9" x 13" baking pan (or bread-loaf pan) with cooking spray, then fill with mixture. Bake 1 hour; let stand for 5 minutes before slicing. Top each slice with 1/4 cup warmed pasta sauce and basil leaf.

For mashed potatoes
Bring a large pot of water to a boil. Add potatoes and simmer 15 minutes or until they yield to soft pressure. Drain, then transfer to a serving bowl. Using a potato masher or hand mixer, combine remaining ingredients. Serve warm with meat loaf.

the skinny:
for Meat Loaf and Topping: 230 calories, 8.5 g fat (3.5 g saturated), 18 g carbs, 3.5 g fiber, 19.5 g protein
for Mashed Potatoes: 129.5 calories, 2.5 g fat (1.5 g saturated), 23 g carbs, 4 g protein, 2 g fiber

1- 4oz can sliced mushrooms (drained, save liquid)
1 lb ground beef
1 egg
1/4 teaspoon garlic powder
1/2 teaspoon salt
8 strips bacon
1/2 teaspoons; oregano, basil
1 teaspoon parsley flakes
2 Tablespoons bread crumbs
1 small onion - 1/2 cup chopped
1 cup mozzarella cheese- shredded or chopped
1- 16oz can tomato sauce

Add enough water to the mushroom liquid to make 1/2 cup. In a bowl, mix beef, 1/2 cup bread crumbs, egg, diluted mushroom liquid, garlic
powder, and salt. Cover and refrigerate until needed.
Heat oven to 350°F.
Fry bacon and reserve fat. Cool and crumble. On wax paper,pat out meat mixture into a 12 x 8 rectangle. Drizzle bacon fat over
meat. Sprinkle with parsley, oregano, basil, and 2 T. bread crumbs.
Leave 1/2 inch border around the edges and scatter bacon, onion,mushrooms, and cheese over meat. Roll up like a jelly roll, pressing
meat to hold the filling. Put roll seam side down in a 13 x 9 x 2 pan and top with tomato sauce. Cover with foil and bake 50 - 60 minutes.
Cut into thick slices and serve. Makes 6 servings.
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4 pounds boneless beef short ribs
1 tablespoon olive oil
1 large onion, chopped
6 garlic cloves, sliced
3 large carrots, coarsely chopped
2 celery ribs, chopped
1/2 cup dry red wine
1 can (28 oz.) crushed tomatoes in thick puree
3/4 cup pitted sliced green olives
3/4 cup low-sodium beef broth
1/4 cup coarsely chopped flat-leaf parsley, plus additional for garnish
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
2 thyme sprigs

Rinse short ribs and pat dry; season with salt. Heat oil in a large skillet over moderately high heat until hot but not smoking.
Add ribs, in batches, and cook, turning, until browned on all sides, about 5 minutes; transfer, as cooked, to slow cooker.
Pour off all but 1 tablespoon of fat from skillet.
Add onion, garlic, carrots, and celery; cook over moderate heat, stirring and scraping up any brown bits from bottom of skillet, about 3 minutes.
Add wine and simmer 2 minutes. Transfer to slow cooker with remaining ingredients and stir to combine.
Cook, covered, on low heat until ribs are very tender, about 4 hours. Remove thyme sprigs.
Serve ribs with their sauce over buttered noodles or mashed potatoes and garnish with parsley. Makes 8 servings.

1-1/2 pounds boneless beef chuck pot roast
1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
2 small onions, cut into wedges
2 cloves garlic, minced
1 14-ounce can reduced-sodium beef broth
1 8-ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 tablespoons cold water
4 teaspoons cornstarch
1 9-ounce package frozen Italian green beans

Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1-1/3 cup) servings. Source: Better Homes and Gardens

1 pound ground beef
1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix)
1 medium onion, chopped
1 medium bell pepper, chopped
1 cup grated Cheddar
2 tablespoons Worcestershire sauce
1/2 cup sour cream
1 cup crushed crackers (recommended: Ritz)
1 teaspoon seasoned salt (recommended: Lawry's)
2 slices white bread
Sauce, recipe follows

Preheat oven to 350° F.
Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.

Sauce:
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup milk
1 1/2 cups grated Cheddar
Chopped onions, optional
1 bunch fresh parsley leaves, chopped, optional
Heat the soup and milk over medium heat; add the cheese. Add the chopped onions and parsley to the sauce, if desired. Pour Sauce over the meatloaf or pass at the table. Recipe courtesy Paula Deen, FoodNetwork

4 large cubed steaks, or 8 small
All-purpose flour for dredging
Salt and pepper to taste
3 tablespoons vegetable oil
1 large onion, halved, thinly sliced
1 jar (12 oz.) beef gravy
1-2 tablespoons dry red wine

Salt and pepper the steaks to taste; dredge in flour. Heat a large skillet until very hot and add the oil. Brown steaks on one side over medium heat about 3-4 minutes. Turn steaks and add the onions to the skillet.
Cook and stir until onions are transparent. Add the gravy to the pan;
rinse the jar with the wine and add to the pan.
Stir until well-mixed; cover and simmer 10 minutes.
Serve hot with mashed potatoes.
Thanks to Carol of Shaboom's Kitchen - ref:1/17/99

2 tablespoon oil
½ cup red wine
1 small onion, chopped
1/4 cup tomato sauce
1 clove garlic, minced
1# mushrooms, sliced
6 tablespoon flour
1/3 cup sour cream
1 ½ teaspoon salt
1 large spaghetti squash
½ teaspoon pepper
1 tablespoon chopped fresh parsley
2# boneless beef chuck, cubed

In large skillet heat oil over med-hi heat. Add onion and garlic; cook 5 min. combine flour, salt and pepper; coat beef in mixture. Add to skillet; brown 5 min. Add wine and tomato sauce. Cover; reduce heat to low. Cook until meat is tender, about 2 hours. Meanwhile, preheat oven to 350° F. Butter large baking sheet. Halve squash lengthwise; remove seeds. Place cut side down on pan. Bake until soft, 1 hour. Remove strands of squash with fork. When meat is tender add mushrooms to skillet; cook until softened, about 10 min. Add sour cream; heat through. Spoon over squash; sprinkle with parsley.
Try some Pumpkin Yeast Rolls with this.
From: Kathy's Kitchen - ref:10/20/01

l large onion sliced, separated into rings
3/4 teasp. black pepper
l beef brisket, cut in half
3 tbl. flour
3 tbl. br. sugar
2 minced garlic cloves
3/4 cup beer
1/2 cup chili sauce

Put onion rings into electric slow cooker, sprinkle pepper on meat and place on rings. Mix flour,sugar, garlic in bowl, and add beer and chili sauce, blend and pour over meat. Cook on high setting for one hour, reduce to low heat, 6-8 hr. Serve with the sauce!
From: Cuz' Sandy - ref:11/13/04

1# lean ground beef or turkey
1/4 cup crumbled feta cheese (the basil/garlic is great)
4 kaiser rolls, split, toasted

Preheat grill to medium heat. Shape meat into 8 thin patties. Cover each of 4 of the patties with 1 tbl. feta cheese; top with second patty. Pinch edges of patties together to seal. Place on grill. Grill 7-9 minutes on each side or until cooked through. Fill rolls with patties. Makes 4 servings.
From: Athenos - ref:07/03/04

1 tablespoon peanut or vegetable oil
1 medium sweet onion (such as Spanish or Vidalia), very thinly sliced
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
1 pound shiitake mushrooms, sliced
3 tablespoons dry sherry, divided
2/3 cup chicken broth
1/4 cup teriyaki sauce
1/2 teaspoon cornstarch
1 1 1/2-pound boneless beef loin top sirloin steak, about 1 inch thick
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Heat oven to 350°F. Heat oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Add onion and cook 4 minutes, until softened and beginning to brown. Add garlic and ginger; cook 30 seconds, until fragrant. Add mushrooms and 1 tablespoon of the sherry. Cover and cook 3 minutes, until softened. Stir mushrooms, and cook, uncovered, 5 minutes more, until mushrooms are lightly browned.
Meanwhile, whisk together chicken broth, teriyaki sauce, remaining 2 tablespoons sherry and cornstarch in a small bowl. Add to mushroom mixture and bring to a boil. Boil 30 seconds. Transfer to a bowl. Cover and keep warm. Wipe out skillet. Sprinkle steak with salt and pepper. Heat the skillet over medium-high heat 2 minutes, until very hot. Add steak; cook 1-1/2 minutes per side, until browned. Transfer skillet to oven and bake steak 5 minutes.
Remove skillet from oven, turn steak over and insert an instant-read meat thermometer on an angle into center of steak (temperature should register 140 degrees F for medium-rare). Transfer steak to a cutting board; let stand 5 minutes (temperature will increase to 145°F). Slice steak; transfer to 4 serving plates and top with mushroom mixture. Makes 4 servings.
Source: Ladies' Home Journal - ref:01/17/04

1 pound bacon, diced
1 tablespoon butter
20 small boiling onions, peeled
3 cloves garlic, minced
2 pounds lean beef chuck,
trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
16 ounces dark beer
1/2 bunch fresh parsley, chopped
1 lemon, juiced and zested
1 tablespoon grated lemon zest

Blanch the bacon for 1 minute in boiling water. Drain.
Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.
From: allrecipes - ref:11/09/02

3/4# ground beef
2 tbl. marg.
1 onion, sliced
1 cup milk
½ cup cooked veg.
2 eggs
1 can beef gravy
1 cup flour
½ cup water
1/4 tsp. salt
1 tbl. worcestershire sauce
1/8 tsp. pepper

In a large skillet cook beef and onion, drain.
Add veggies and 1/4 c. beef gravy. Stir water and Worcestershire sauce into remaining gravy. Set aside. In a 10" quiche plate place marg. and put in oven; set oven to 425°F .
Meanwhile, in a small mixer bowl combine milk and eggs. Add flour, salt and pepper. Beat till mixture is smooth.
Remove dish from oven. Pour egg mixture into hot dish. Spoon meat mixture evenly over bottom, keeping 1" from edge.
Return to oven. Bake for 25-30 min. until puffed. Heat gravy; pass with pie.
From: Kathy's Kitchen - ref:09/07/02

1# piece beef flank steak
1/4 cup soy sauce
1 tbl. honey
2 tsp. grated fresh ginger root
1 garlic clove, minced
2 tbl. cornstarch
1 sm. bunch broccoli
1 large red bell pepper, strips
2 scallions, sliced
8 ounces sliced water chestnuts, drained.

Place flank steak in freezer for 10 min.
Meanwhile, in a 1-cup glass measure, stir soy sauce, honey, ginger root, garlic, cornstarch and enough water to measure 1 cup; set aside.
Remove meat from freezer; slice against grain into thin strips.Cut florets from broccoli; slice stems into bite-sized pieces.
In a wok, coated with vegetable cooking spray, over med-hi heat, saute broccoli, pepper and scallions about 3 min. Remove and keep warm.
Re-spray wok. Place over med-hi heat; add beef and stir until beef is no longer pink, about 5 min.
Stir in soy sauce mixture, vegetable mixture and water chestnuts until mixture is thickened, about 3 min.
Serve over rice.
From: Kathy's Kitchen - ref:08/03/02

2 tbl. butter
½ large onion, chopped
½ c. chopped green bell pepper
1 tsp. salt
3/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1# lean ground beef
1 egg, beaten to blend
½ c. fine dry bread crumbs
½ c. catsup
1 tsp. Worcestershire sauce

Preheat oven to 375°F.
Melt butter in heavy medium skillet over medium low heat.
Add next 8 ingredients and cook until vegetables are tender, stirring frequently, about 10 min. Combine meat, egg, bread crumbs,
1/4 cup catsup and Worcestershire sauce in medium bowl.
Blend in sauteed vegetables. Form mixture into loaf 1 3/4" high and 5" wide in baking dish. Bake 20 min.
Spread top with remaining 1/4 c. catsup and bake for 40 more minutes.
Thanks to my friend Rod from Maui, HI - ref:4/18/99

2/3 cup olive oil
1/2 cup beef broth
1/2 cup lemon juice
2 garlic cloves, minced
2 tsp. curry powder
2 tsp. salt
4 bay leaves
16 whole peppercorns
2 pounds beef tenderloin, cut into cubes
2 large green peppers, cut into pieces
3 medium tomatoes, cut into wedges
3 medium onions, cut into wedges

In a large resealable plastic bag, combine the first eight ingredients; mix well. Remove 2/3 c. for basting; refrigerate.
Add beef to remaining marinade in bag; turn to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard the marinade.
On metal or soaked bamboo skewers, alternate beef, peppers, tomatoes and onions. Place on a greased rack in broiler or place on outside grill.
Broil 5 inches from heat for 3 minutes on each side.
Baste with reserved marinade. Continue broiling, turning and basting for 8-10 min. until meat reaches desired doneness.
from Taste of Home - ref:6/6/99

1 1/2 lbs. ground round
2-8 oz. cans of tomato sauce
8 oz. sour cream
8 oz. cottage cheese (small curd)
4 oz. chopped green chiles
2-cans of sliced olives
1 pkg. tortilla chips
2-3 cups jack/cheddar cheese

Brown beef with garlic salt and some instant onion. Add tomato sauce add olives and simmer for 15 mins. Combine sour cream, cottage cheese and chiles in a bowl. Crush tortilla chips and place in bottom of buttered casserole dish.
Alternate layers of beef, cottage cheese mixture and cheese ending with a little of the chips on top. Bake at 350°F until cheese bubbles about 35 mins.
Marlene, Kihei, HI - ref:6/27/99

1 tbl. olive oil
2# beef cubes
2 lg. onions, sliced
2 ribs celery, diced
1 med. sweet red pepper
2 tbl. water
4 c. carrots, sliced
1 tbl. dark brown sugar
2 tsp. thyme
Salt to taste
Pepper, to taste
12z beer
1 can beef broth
8 med. potatoes
Optional: 1/2 c. green onion, sliced

In a Dutch oven or range-top casserole, heat olive oil over med. heat.
Working in batches add beef and brown on all sides.
As beef brown, remove to a large plate. Add onion, celery, red pepper and water to the Dutch oven and stir to scrape brown bits from the bottom. Cover and cook over low heat 10 min. Return beef to the pot.
Add carrots, sugar, thyme, salt, pepper, beer and beef broth.
Cover and bring to a simmer. Adjust heat and simmer, covered,
1 1/2 hours or until beef is tender. Add potatoes; press down to cover with liquid. Simmer 20 min. Sprinkle with green onions before serving.
Kathy's Kookbook - ref:10/03/99

1-1/2 lb. boneless beef chuck pot roast, cut into 1-inch cubes
1 Tbsp. peanut oil or cooking oil
1 large onion, chopped (1 cup)
2 cups water
2 large tomatoes, peeled and chopped (1-1/2 cups)
1/2 cup finely chopped fresh,
mild green chili peppers (such as Anaheim)
1/2 tsp. salt
1/2 tsp. crushed red pepper
3/4 cup peanut butter
3 cups hot cooked rice
6 hard-cooked eggs, sliced (optional)

Trim fat from meat. In a 4-quart Dutch oven brown half the beef in the hot oil. Remove from pan.
Brown remaining beef with the onion, adding more oil if necessary.
Drain off fat. Return all beef to pan. Stir in water, tomatoes, chili peppers, salt, and crushed red pepper. Bring to boiling; reduce heat.
Simmer, covered, about 1-1/2 hours or until meat is tender.
Remove about 1 cup of the broth from the meat mixture; stir into peanut butter. Return peanut butter mixture to Dutch oven.
Heat through. Serve over hot cooked rice. Garnish with egg slices, if desired. Makes 6 servings.
Nutrition facts per serving: 525 cal., 27 g total fat (7 g sat. fat), 82 mg chol., 395 mg sodium, 35 g carbo., 3 g fiber, 38 g pro.
Daily values: 5% vit. A, 69% vit. C, 3% calcium, 33% iron.
Kwanzaa Recipe: Better Homes and Gardens - ref:1/1/00

1 pound beef flank steak
2 tablespoons soy sauce
4 teaspoons dark sesame oil, divided
1-1/2 teaspoons granulated sugar
1 teaspoons cornstarch
2 cloves garlic, crushed
1 tablespoons minced fresh ginger
1/4 teaspoon red pepper flakes, crushed
1 red bell pepper, cut into 1" pieces
8 ounces baby corn (thawed if frozen)
1/4 pound pea pods, cut into 1" pieces

Cut beef steaks lengthwise into 2 strips; slice across the grain into 1/8-inch thick strips.
Combine soy sauce, 2 teaspoons sesame oil, sugar and cornstarch; stir into strips.
Heat remaining 2 teaspoons sesame oil in a saucepan over medium-high heat. Add garlic, ginger, and pepper flakes and stir-fry 30 seconds.
Add bell pepper and corn, stir-fry 30 seconds. Remove vegetables.
Stir-fry half of the beef strips 2-3 minutes. Remove beef.
Stir-fry remaining beef strips 2-3 minutes. Return vegetables and beef to skillet and heat through.
Chinese New Year site:http://www.web-holidays.com/lunar/chfood.htm - ref:2/5/00

1 1/2 pounds ground beef
1/4 cup dry bread crumbs
1 egg
½ tsp. salt
2 cup mashed potatoes
2 hard eggs (chopped)
1/3 cup Miracle Whip
1/4 cup chopped celery
2 tbl. green onions
Salt & pepper
1 cup Miracle Whip
1/3 cup milk
2 tbl. green onion slices

Combine meat, bread crumbs, egg & salt; mix well.
Pat meat mixture into 14"x 8" rectangle on foil or waxed paper.
Combine potatoes, eggs, salad dressing, cheese, celery & onion; mix lightly. Season to taste. Spread potato mixture over meat. Roll up jelly roll fashion, beginning at narrow end. Chill several hours.
Slice meat roll into 6 servings. Bake on rack of broiler pan at 350°F 25 - 30 min. Combine salad dressing, milk and green onion slices in saucepan; mix well. Heat over low heat. Serve over meat rolls.
Thanks Aunt Mary - ref:4/22/00

6 slices rye bread (dark or light) divided use
1 pound thinly sliced pastrami or corned beef divided use
1 14.5 oz can or jar sauerkraut drained well
4 cups shredded Swiss cheese divided use
2 tsp caraway seeds divided use
1 cup chopped dill pickles
1 cup milk
3 large eggs beaten
? cup thousand island dressing
¼ cup mustard

Preheat oven to 350°F. Spray 11x7 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes.
Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
Spread cubed bread into the bottom of the prepared baking dish.
Cover evenly with half of the pastrami.
Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.
Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
Next, top with remaining pastrami. I gently push down to help compact it all a bit.
Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.
Pour mixture evenly over the casserole. Top with breadcrumbs. Cover with foil.
Bake for 45 minutes. Remove from oven, let rest for 5 minutes then slice and serve.
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2 cups mashed potatoes
1/4 cup chopped fresh parsley
2 cups finely chopped cabbage
1-1/2 cups finely chopped cooked corned beef
1 cup VELVEETA Shredded Pasteurized Process Cheese Food
1/2 cup shredded carrot
1/4 cup chopped onion
1 tsp. caraway seed (optional)

Mix potatoes and parsley; spoon into 2-quart casserole.
Mix remaining ingredients; spoon over potato mixture.
Bake at 350°F for 35 to 40 minutes or until thoroughly heated.
Microwave variation: Mix potatoes and parsley; spoon into 2-quart microwavable casserole. Mix remaining ingredients; spoon over potatoes. Microwave on HIGH 8 to 12 minutes or until thoroughly heated. Let stand 5 minutes before serving.

3 cups hot water
1 cup milk
1/4 cup margarine or butter
1 tablespoon yellow mustard
1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
1 tablespoon caraway seed, if desired

Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches.
Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed.
Bake uncovered about 20 minutes or until cheese is golden brown.
Source: Betty Crocker

1 can (16 ounce) sauerkraut, undrained
1 (12 ounce) can corned beef, sliced
2 cups Swiss cheese, shredded
1/2 cup mayonnaise
1/4 cup Thousand Island dressing
2 fresh tomatoes, sliced
2 tablespoons butter, melted
1/4 cup pumpernickel bread crumbs

Place sauerkraut in the bottom of slow cooker. Top with a layer of beef, then cheese.
Combine both dressings; spread over
cheese. Top with tomato slices. Cook on high 4-6 hours. Saute bread crumbs in butter and sprinkle on casserole before serving.

2 beaten eggs
2/3 c. evap. milk
1 ½ c. soft rye bread crumbs
1/4 c. chop. onion
1 tsp. prepared mustard
1 tbl. prepared horseradish
½ tsp. salt
Dash pepper
1 pd. ground beef
1 16z can sauerkraut, drained & snipped
1 12z can corned beef, flaked

Combine eggs, milk, bread crumbs, onion, mustard, salt & pepper. Add beef, sauerkraut, & corned beef; mix well.
Turn mixture into loaf pan. Bake at 350°F for 1 hour or until cooked through.
Garnish with celery leaves and serve with catsup or mustard. Makes 8 servings. Kathy's Kookbook

1 pound medium-wide noodles
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, peeled and chopped
½ small green pepper, seeded and chopped
1 large cooked potato, cold, diced
1 pound cooked lean corned beef, coarsely chopped
Freshly ground black pepper to taste
2 teaspoons Worcestershire sauce
2 dashes hot pepper sauce
½ cup chopped parsley

In a large skillet, sauté the onion, green pepper, and potato in the olive oil and butter. Add the corned beef, and when crisp, add the pepper, Worcestershire sauce, hot sauce, and chopped parsley. Toss with the noodles and serve. Serves 4 to 6 From: Marla - ref:03/08/03

2 tablespoons butter or margarine
1 medium onion -- chopped
1 medium green pepper -- chopped
1 rib celery -- finely diced
1 clove garlic -- minced
Salt and pepper to taste
2 cups diced cooked corned beef (not canned)
1 can tomato sauce (8 oz.)
1/4 cup chili sauce
1/4 cup chicken stock or water
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup shredded Cheddar cheese
1 package wide egg noodles (8 oz.)
2 tablespoons olive oil or vegetable oil

Preheat oven to 350°; grease a 1-1/2 quart casserole or baking dish. In a skillet, cook onions green pepper, celery and garlic in butter 5-6 minutes or until tender; season with salt and pepper to taste. Stir in corned beef; set aside. In a bowl, combine tomato sauce, chili sauce, stock or water, mustard and Worcestershire sauce; pour over corned beef mixture. Cook noodles according to package directions until just al dente; drain and toss with olive oil or vegetable oil. Transfer mixture to the prepared casserole or baking dish. Make a large deep well or depression in the center of the noodles; fill with corned beef mixture. Bake 20 minutes. Sprinkle top with cheese; bake an additinal 10 minutes. Serves: 4 From: Shaboom's Kitchen - ref:03/16/02

5# corned beef brisket
1 large onion, quartered
4 carrots, sliced lengthwise
4 potatoes, quartered
1 tbl. pickling spice
1 head cabbage, quartered

In a 5qt. crock pot place carrots and potatoes. Put corned beef on top of veggies, sprinkle with pickling spice and cover with onions.
Cover meat with hot water and set on high for 6-8 hours.
Take meat and veggies out and keep warm. Place cabbage in crock pot and cook another half hour or so. You might want to take the water
from the crock pot and place in pot on the stove to cook the cabbage. It won't take as long.
The secret to a tender corned beef in the crock pot is the high temp. If you cook it on low, it will be tough. From Kathy's Kookbook - ref:03/08/98

1/3 cup finely chopped shallots or onions
2 tablespoons margarine or butter
2 cups chopped, cooked potatoes or loose-pack, frozen, hash brown potatoes, thawed
1 16-ounce can diced beets, drained
1-1/2 cups finely chopped, cooked corned beef or beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons milk
Few drops bottled hot pepper sauce (optional)

In a large skillet cook shallots or onions in margrine or butter until tender. Stir in potatoes, beets, beef, salt, and pepper. Spread evenly in skillet. Cook over medium heat for 8 to 10 minutes or until browned on bottom, turning occasionally. Stir in milk, and, if desired, hot pepper sauce. Makes 4 servings.
Source: Better Homes and Gardens - ref:03/13/04

Ham and Potato Casserole

6 medium potatoes, thinly sliced
3 Tbs butter
1/2 cup onion, finely chopped
3 Tbs flour
1 tsp salt
1/2 tsp pepper
2 cups milk
2 cups grated sharp Cheddar cheese - divided
1 to 2 cups cubed, cooked ham

Preheat oven to 350°F. Place sliced potatoes and cubed ham in a lightly buttered 2-qt baking dish. Melt the butter, add onions and saute until tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture begins to bubble. Remove pan
from heat and slowly add milk, stirring constantly. Return saucepan to heat and bring to a boil, stirring constantly. When sauce is slightly thickened, add 1-1/2 cups of grated cheese. Continue stirring over medium heat until cheese is melted. Pour sauce over potatoes and ham. Mix gently. Cook covered for 1 hour. Uncover and sprinkle remaining cheese on top. Cook for another 10 to 15 minutes until cheese is melted.

Country Ham Casserole

1# Velveeta, cubed
1 c. milk
½ c. Miracle Whip
2 c. chopped, cooked ham
1 pkg. frozen broccoli, cooked, drained 5 z. pasta, drained
1 tbl. chives

Heat cheese, milk & salad dressing over low heat; stir until sauce is smooth.
Add remaining ingredients; mix well. Pour into 2 qt. casserole; bake at 350° F, 35-40 min.

Guilt-Free Ham Casserole

1 c. leftover lean ham, chopped
1- 8 oz. Pkg. Wide No-Yolk Egg Noodles
1/4 c. onion, chopped
1 Stalk Celery, Chopped
1/4 Small Green Pepper, Chopped
1 Can Low-Fat Cream of Celery Soup
1 Can Low-Fat Cream of Mushroom Soup
1 Can Mixed Vegetables, Drained
2 C. Low-Fat Cheddar Cheese, Shredded
Salt & Pepper to Taste
1/2 C. Bread Crumbs or Cracker Crumbs
Low-Fat Butter or Margarine

Boil noodles until tender as directed on package. Drain, rinse with cool water, and set aside.
I chopped the ham and vegetables in my food processor (depends on how finely you like it chopped).
Preheat oven to 350°F. Mix all ingredients EXCEPT bread crumbs and butter.
Pour meat & vegetable mixture into a well greased (cooking spray) casserole dish.
Dot the top with butter, then top with bread or cracker crumbs. Cover and bake for about 40 minutes.
NOTE: I would imagine Low-Fat Cream of Broccoli soup might be a tasty substitute for the Cream of Mushroom Soup
and broccoli for the mixed vegetables. I just used what I had on hand.

4 (about 6 oz.) Ham Steaks
3 Tbs. unsalted Butter, divided
2 Tbs. Onion, finely chopped
2 Tbs. All-purpose Flour
3/4 cup Water or Ham Stock
1 Tbs. Brown Sugar, firmly packed
1 Jigger Whiskey (About 2 oz.)
Salt and White Pepper to taste

Trim any excess fat from the ham steaks to prevent curling while cooking.
Melt about two tablespoons of the butter and brush the ham steaks on both sides.
Grill or broil the steaks for about 8 minutes on each side.
To prepare the Whiskey sauce, gently saute onions in remainder of butter in a saucepan over medium heat until cooked.
Remove the saucepan from the heat and gradually whisk in the flour. Add the water or stock slowly,
whisking as you go. Return the saucepan to the heat. Add the brown sugar and bring the sauce to a boil.
Reduce heat and gently simmer for about 2 minutes. Add whiskey, and season to taste.
If sauce seems too thick, add a little more water. Place ham steaks on a warmed plate or platter and
evenly distribute the sauce on each portion. Fantastic when served with peas and carrots as a side dish.

2 cups instant white rice, uncooked
1 can (10-3/4 oz.) condensed cream of mushroom soup
2 cups milk
1/4 cup MIRACLE WHIP Dressing
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
2 cups frozen peas
1/2 cup KRAFT Shredded Sharp Cheddar Cheese

Preheat oven to 425°F. Mix rice, soup, milk, dressing, ham and peas in 2-qt. baking dish; cover with foil.
Bake 20 min.; uncover.
Sprinkle with cheese. Bake, uncovered, 10 min. or until rice is tender and cheese is melted. Let stand 5 min. before serving.

1 8-pound smoked fully cooked ham half -- well trimmed
3/4 cup frozen cranberry juice cocktail concentrate -- thawed and undiluted
2 cups sparkling mineral water
Vegetable cooking spray
Cranberry-Honey Glaze * -- * Recipe Below

Place ham in a large zip-top, heavy-duty plastic bag. Pour cranberry concentrate and mineral water over ham. Seal bag securely. Place ham in large bowl, and chill 8 hours, turning occasionally. Remove ham from marinade, reserving marinade. Place ham on a rack coated with cooking spray; place rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake at 325° for 2 hours; baste occasionally with marinade. Remove ham from oven; coat exposed portion of ham with Cranberry-Honey Glaze. Bake, uncovered, an additional 15 minutes or until meat thermometer registers 140°. Transfer ham to a platter, and let stand 10 minutes before slicing. Serve with Cranberry-Honey Glaze.

* CRANBERRY-HONEY GLAZE
1 (12-ounce) package whole cranberries
1/2 cup honey
1/4 cup water
2 tablespoons grated orange rind
2 teaspoons chopped crystallized ginger

Combine all ingredients in a medium saucepan; place over medium-high heat, and bring to a boil. Reduce heat, and simmer 10 minutes, uncovered, stirring occasionally. YIELD: 1 1/2 cups Taken from MasterCook - ref:04/07/01

1 cup dry navy beans
1-1/4 to 1-1/2 pounds meaty smoked
pork hocks or one 1- to 1-1/2-pound meaty ham bone
1 cup chopped onion
1/2 cup sliced celery
1 tablespoon instant chicken bouillon granules
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh thyme or
1 teaspoon dried, crushed
1/4 teaspoon pepper
2 cups chopped parsnips or rutabaga
1 cup sliced carrots

1 10-ounce package frozen chopped spinach, thawed and well drained. Rinse beans. In a Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans.
In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork hocks or ham bone; set aside boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender. Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat and spinach into saucepan. Cook until heated through. Makes 4 or 5 servings.
Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.
Nutrition facts per serving: 347 calories, 3 g total fat, 1 g saturated fat, 19 mg cholesterol, 1175 mg sodium, 60 g carbohydrate, 23 g protein.
From: Better Homes and Gardens - ref: 04/21/01

1 tbsp. vegetable oil
1/3 cup finely chopped onion
1/4 cup finely chopped red bell pepper
8 oz. chopped, cooked ham
1 1/2 cup flour
1/2 cup yellow cornmeal
1 tsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tps. cayenne pepper or black pepper
3 tbsp. chilled solid vegetable shortening
2 tbsp. chilled butter
2/3 cup shredded sharp Cheddar cheese
3/4 cup plus 2 tbsp. buttermilk

In a medium skillet, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, 4 minutes.
Add bell pepper; cook for 3 minutes. Stir in ham. Remove from heat. Preheat oven to 450°F. Grease 2 baking sheets.
In a large bowl, mix together flour, cornmeal, sugar, baking powder, baking soda and cayenne pepper. Using a pastry blender or 2 sharp knives, cut shortening into flour mixture until coarse crumbs form. Stir in ham mixture and cheese. Make a well in the center of flour mixture. Add buttermilk all at once to well, tossing with a fork until dry ingredients are just moistened and a dough forms.
On a floured surface, using a floured rolling pin, roll dough to a 3/4 inch thickness. Using a 2 inch round or fancy biscuit cutter, cut out biscuits. Gather trimmings, roll to a 3/4 inch thickness, and cut out more biscuits. Place biscuits, 1 inch apart, on prepared baking sheets.
Bake biscuits until golden, 12 to 15 minutes. Transfer baking sheets to wire racks to cool slightly.
Thanks to: Lost Angel: 1LostAngel1@excite.com - ref:04/14/01

12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat.
When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally.
Stir in ham and heat through. Toss pasta and asparagus with sauce and serve immediately.

HAM 'N SWISS BROCCOLI QUICHE

15z pkg. pie crust (I use Pillsbury)
Filling:
1 c. half and half
4 eggs, beaten
1/2 tsp. dry mustard
1/8 tsp. pepper
1 c. cubed ham
1 1/2 c. shredded Swiss cheese
1 c. broccoli (cooked, drained)
1 tbl. onion, chopped

Heat oven 350°F. Prepare crust for one pie.
In medium bowl, combine half and half, eggs, dry mustard and pepper; set aside. Layer ham, cheese, broccoli and onion in pie crust.
Pour egg mixture over ham, cheese and broccoli. Bake for 40-50 min.
Cool 5 minutes before serving.
Kathy's Kookbook - ref: 04/19/98

2 eggs, beaten
3 tbl. margarine
2 small onion, thinly sliced
3 tbl. flour
2 tbl. olive oil
1 3/4 cup milk
1 10 ounce pkg. frozen spinach, thaw & drain
1 ½ cup shred. cheddar cheese
12z cooked ham, cut into strips
1/4 cup dry sherry or milk
1 24 ounce pkg. frozen shredded hash brown potatoes
1 tbl. Dijon mustard
1/4 cup grated parmesan cheese
1/4 tsp. nutmeg
1/4 tsp. pepper

In medium bowl beat eggs; set aside. In a large saucepan melt marg.; stir in flour. Add milk all at once. Cook and stir till bubbly; cook 1 minute more. Remove from heat.
Stir 1 cup of hot mixture into beaten eggs; return mixture to saucepan. Stir in cheddar cheese, sherry and/or milk, mustard, nutmeg and pepper. Set aside.
In a large skillet cook onion in hot oil until tender, about 5 minutes. Stir in spinach; set aside.
Place half of the ham in an ungreased 2 qt. rectangular baking dish or casserole. Break up hash brown patties and place half atop ham. Spoon half of the cheese sauce atop potatoes. Spoon the spinach mixture atop cheese in dish. Repeat layers with remaining ham, potatoes, and sauce. Sprinkle with Parmesan cheese.
Bake, uncovered, in a 350°F oven about 30 min. Let stand 10 min.
Kathy's Kitchen - ref:04/28/01

Easter Baked Ham

1 Picnic Ham
1 large pineapple, orange, apricot or grape preserves
Whole cloves or ground (I use ground) cinnamon (optional)
Prepared Mustard

Rinse ham, cut off skin if using a picnic ham. Lay fat side up in baking pan or dish. I usually use my corning casserole dish, or if large ham, wrap in aluminum foil. Smear preserves on ham, sprinkle cloves,
cinnamon and cover with prepared mustard.
Bake til done, in 350F oven, depending on the size of ham you bake.
I cook it til just starting to brown. I have cooked it til dark, and it is still delicious.

3-4 pounds meaty pork spareribs or loin back ribs
Salt
1 cup mango chutney
1/4 cup bottled chili sauce
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon onion powder
Several dashes bottled hot pepper sauce
Fresh thyme sprigs (optional)

Cut ribs into serving-size pieces. Place ribs in a large pot. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until meat is tender. Drain ribs; sprinkle lightly with salt. Meanwhile, chop any large pieces of chutney. In a medium saucepan combine the chutney with the chili sauce, vinegar, Worcestershire sauce, 1 tablespoon water, dry mustard, onion powder, and hot pepper sauce. Cook and stir over medium heat until heated through. Place ribs, meaty side down, on rack of an uncovered grill directly over medium coals. Grill 10 minutes. Turn ribs meaty side up; brush with some of the chutney sauce. Grill 5 minutes more. Pass remaining warmed chutney sauce. Garnish ribs with fresh thyme sprigs, if desired. Makes 6 servings.
Nutritional Information Nutritional facts per serving calories: 421, total fat: 23g, saturated fat: 9g, cholesterol: 70mg, sodium: 297mg, carbohydrate: 29g, fiber: 1g, protein: 23g, vitamin A: 4%, vitamin C: 13%, calcium: 4%, iron: 14%
From: Better Homes and Gardens

One 1 1/2 pound pork tenderloin
Kosher salt and freshly ground black pepper
2/3 cup plus 1 tablespoon extra-virgin olive oil
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup white wine vinegar
1/4 cup chopped fresh chives
1/4 cup fresh tarragon leaves
3 shallots, sliced
2 garlic cloves
Crusty bread, for serving

Preheat the oven to 375°F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150°F, about 15 minutes. Let rest for 5 minutes.
While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

Air Fryer Pork Chops

olive oil spray
6 3/4-inch thick center cut boneless pork chops, fat trimmed (5 oz each)
kosher salt
1 large egg, beaten
1/2 cup panko crumbs
1/3 cup crushed cornflakes crumbs
2 tbsp grated parmesan cheese, omit for dairy free
1 1/4 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1/8 tsp black pepper

Preheat the air fryer to 400F for 12 minutes and lightly spray the basket with oil.
Season pork chops on both sides with 1/2 tsp kosher salt.
Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.
When the air fryer is ready, place 3 of the chops into the prepared basket and spritz the top with oil.
Cook 12 minutes turning half way, spritzing both sides with oil. Set aside and repeat with the remaining.
Serving: 1pork chop, Calories: 378kcal, Carbohydrates: 8g, Protein: 33g, Fat: 13g, Cholesterol: 121mg, Sodium: 373mg, Sugar: 1gBlue Smart Points:7Green Smart Points:7Purple Smart Points:7Points +:7

2 tablespoons olive oil
3 tablespoons butter
Kosher salt and freshly ground black pepper
4 bone-in T-bone pork chops, 1 inch thick
16 cloves garlic, peeled
1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth, plus more if needed
1 tablespoon balsamic vinegar

Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top.

Rueben Stuffed Pork Tenderloin

18 ounce trimmed pork tenderloin
3 tbsp thousand Island dressing
2 oz thin sliced turkey pastrami
2 oz reduced fat Swiss cheese
1/4 cup sauerkraut, drained well
1/2 tsp olive oil
1 tsp garlic powder
1 tsp coarse salt
1/4 teaspoon caraway seeds

Preheat oven to 425°F.
Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap.
Flatten to 1/4-in. thickness with a mallet.
Remove plastic wrap; spread the Thousand Island along one side of the pork. Layer the pastrami on top, then the Swiss cheese and sauerkraut along the center of the pork.
Roll up pork jelly-roll style, starting with a long side. Tie the roast at 2-inch intervals with kitchen string each about 12-inches long, then rub the pork with olive oil.
Combine the garlic powder, salt and caraway seeds in a small bowl; rub the mixture over the pork.
Place on a rack in a shallow baking pan; bake, uncovered, at 425° until a meat thermometer reads 160°, about 35 minutes.
Transfer to a serving platter or cutting board. Let it stand 10 minutes before removing string and slicing. Slice into 8 pieces.

2 pound boneless pork shoulder roast (sirloin roast)
kosher salt, to taste
1/2 tsp garlic powder
½ teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey

Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.
Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish.
Break apart lightly with two forks and put back into the slow cooker.
Ladle 1/2 cup sauce over the pork and keep warm until ready to eat. 5 Smart Points 214 calories

Kosher salt
8 ounces spaghetti
4 cups broccoli florets, halved or quartered if large (8 ounces)
3 tablespoons unsalted butter
1/4 cup chopped fresh parsley
1/4 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
Freshly ground pepper
4 bone-in pork chops (1/2 inch thick; about 6 ounces each)
1 tablespoon all-purpose flour
3 tablespoons extra-virgin olive oil
1/3 cup dry white wine
2 tablespoons drained jarred capers

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.

2-3 lb Pork butt (boneless) cut in 1-2 inch chunks
1 large jar of chunky verde salsa (La Victoria)
Put both in crock pot. Set on hi for about 5 hrs.
Serve over rice (Hank likes it w/rice) or pasta!
Source: Maizie Mon

2 pounds pork tenderloin
2 apples, thinly sliced (only use 1 for recipe)
2 cups baby carrots
2 cups baby potatoes
3 cloves garlic, minced
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2-1 tablespoon cinnamon
kosher salt and freshly ground pepper, to taste

Using a paring knife, make a series of small, parallel cuts across the length of the pork loin and fill each with an apple slice.
Place carrots and potatoes in the bottom of slow cooker, then place the apple-filled pork loin on top.
Whisk together honey, soy sauce, mustard, balsamic vinegar, cinnamon and minced garlic together in a small bowl, then pour over pork and vegetables.
Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8.
Serve hot and enjoy!

1-1/4 pounds lean boneless pork
1/4 cup olive oil or cooking oil
1/4 cup lemon juice
2 tablespoons prepared mustard
2 cloves garlic, minced
1-1/2 teaspoons dried oregano, crushed
1 teaspoon dried thyme. crushed
1 8-ounce carton plain yogurt
1 small cucumber, peeled and chopped (about 1 cup)
1 teaspoon dried dillweed
1/4 teaspoon salt
3 pita bread rounds, halved
thinly sliced onion (optional)
thinly sliced tomato (optional)

Trim fat from pork. Partially freeze pork. Thinly slice into bite-size strips.
Place pork in a plastic bag set into a deep bowl. For marinade, combine oil, lemon juice, mustard, garlic, oregano, and thyme; mix well. Pour over pork in bag. Seal bag. Marinate in the refrigerator 6 to 24 hours, turning bag occasionally. For sauce, in a small bowl
combine yogurt, cucumber, dillweed, and seasoned salt. Cover and chill 6 to 24 hours. At serving time, drain pork. Discard marinade. In a large skillet, stir-fry pork, half at a time, over medium-high heat about 3 minutes or until pork is no longer pink. Using a slotted spoon, remove pork from skillet; spoon into pita halves. Stir cucumber sauce; spoon atop meat. If desired, garnish with onion and tomato. Makes 6 servings.

3/4 pound lean boneless pork
1 medium onion, chopped (1/2 cup)
1 tablespoon cooking oil
3 cups frozen loose-pack broccoli, cauliflower,
and carrots
4 ounces medium dried noodles or curly medium noodles(3 cups)
1 10-3/4-ounce can reduced-sodium condensed cream of
celery soup
1 cup reduced-sodium chicken broth
3/4 cup water
1/2 teaspoon dried marjoram or thyme, crushed
1/4 teaspoon pepper

Trim fat from pork. Cut pork into thin bite-size strips. In a 12-inch skillet cook and stir pork and onion in hot oil over medium-high heat for 3 to 4 minutes or till pork is no longer pink.
Stir in frozen vegetables, noodles, soup, broth, water, marjoram or thyme, and pepper. Bring to boiling. Reduce heat. Cover and simmer for 12 to 15 minutes or till noodles are tender, stirring occasionally. Makes 4 servings. From Better Homes and Gardens

3-pound boneless pork shoulder roast, rolled and tied
1/3 cup frozen orange juice concentrate, thawed
2 teaspoons finely shredded lime peel
1/3 cup lime juice 2 tablespoons cooking oil
4 cloves garlic, minced
1 tablespoon dried oregano, crushed
1 teaspoon pepper
1/4 teaspoon salt

Unroll roast; butterfly it by making a lengthwise cut almost through the
roast, then spreading it out to lie flat. Pierce meat on all sides with the
tines of a fork.
For marinade, combine thawed orange juice concentrate, lime peel, lime juice, oil, garlic, oregano, pepper, and salt.
Place meat in a plastic bag in a shallow dish. Pour marinade over the meat, coating all surfaces. Seal bag and refrigerate meat and marinade for 4 hours or overnight, turning meat and bag once. Remove the meat from the bag, reserving the marinade.
Reroll and tie the roast; place on a rack in a roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325 degree F. oven for 2-3/4 to 3-1/2 hours or till the meat thermometer registers 165 degrees F., basting frequently with reserved marinade during the first 2 hours of cooking time. Remove from oven. Let roast stand for 10 minutes before slicing. Makes 10 servings. Source: bh&g

Cuban Spiced Pork Tenderloin and Soffrito Rice

Rice:
1 tablespoon olive oil or vegetable oil
2 slices bacon, chopped
1 small white onion, chopped
1 small green bell pepper, chopped
2 3/4 cups chicken broth
1 1/2 cups white rice
2 pinches saffron or 1/2 teaspoon turmeric
Salt
Pork:
2 pork tenderloins, trimmed, about 2 1/2 pounds total weight
4 cloves garlic, cracked away from skin
4 bay leaves
2 teaspoons anise seed
2 teaspoons ground coriander
1 tablespoon ground cumin
2 limes, zested
2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper
EVOO - Extra-virgin olive oil, or vegetable oil, to coat
Optional garnishes: chopped mango or kiwi, or chopped cilantro and scallions.

Preheat the oven to 450°F.
Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions. Recipe courtesy Rachael Ray

12 ounces pork tenderloin
1/4 cup all-purpose flour
Dash salt
Dash black pepper
2 tablespoons olive oil
2 ounces pancetta (Italian bacon) or bacon, finely chopped
2 fennel bulbs, trimmed and cut crosswise into 1/4-inch slices
1 small onion, thinly sliced
2 cloves garlic, minced
2 tablespoons lemon juice
1/2 cup whipping cream

Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap. Use the flat side of a meat mallet to lightly pound each slice into a 1/4-inch-thick medallion. Remove plastic wrap.
In a shallow bowl combine flour, salt, and pepper; coat meat with flour mixture. In a large heavy skillet heat olive oil over medium-high heat. Add meat, half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in center, turning once. (Add more oil, if necessary.) Remove from skillet.
In the same skillet cook pancetta over medium-high heat until crisp. Add fennel, onion, and garlic. Cook for 3 to 5 minutes or until crisp-tender. Add lemon juice; stir in whipping cream. Bring to boiling; return meat to pan. Cook until meat is heated through and sauce is slightly thickened. Transfer the meat to a serving platter. Spoon the sauce over the meat. Makes 4 servings.

3 - 4 lbs pork butt (cut into chunks if needed)
1 onion, diced
1 clove garlic, minced
1 Tbs olive oil
More spices
1 cup your favorite barbecue sauce
1 cup water
garlic powder, onion powder, paprika - to taste. About half a teaspoon
Buns for sandwiches

Start by adding the spices to the pork once you've cut it into several pieces.
Cut the pork butt into several pieces. (Can be put in frige overnight)
Then add the olive oil to the pan and brown each side well. After browned, the pork out to rest on a plate; add the garlic and onion to sauté, until they are just translucent. (I didn’t take the pieces out, and just added the onions and garlic directly on top of the meat; it was do-able but difficult to stir and get everything cooked. Although it’s a little inconvenient to remove the meat, I definitely recommend taking it out of the pan for this step). Aadd onions and garlic. Brown onions and garlic after the pork, but you may want to remove the pork to have room.
Add 1 cup barbecue sauce and 1 cup water, and mix well, making sure to scrape the bottom of the pan and deglaze. The meat won’t be covered, but it should be sitting in a delicious barbecue sauce mixture. Add the meat back to the pressure cooker and lock the lid.
Bring to 15 psi. Immediately reduce the heat to the lowest possible setting to maintain pressure, and set the timer for 1 hour. (I chose 1 hour instead of 40 minutes because I really wanted to make sure the meat would be falling apart fork tender and not cooked but still tough).
When the time is up remove the pressure cooker from all heat and follow the natural release method. When equalized carefully open the lid and remove the meat setting it aside. It will be very fragile, so be careful when you try to move it. Cover with tin foil and let is cool for a little while to lock in the juices then using two forks shred the meat.
Add back some of the sauce and juices from the pot and place a heaping portion on your favorite sandwich roll.

1 tbl. oil
4 pork chops
1/4 tsp. pepper
1/8 tsp. salt
1# bagged sauerkraut
1 jar pureed pears or apples
½ tsp. caraway

Heat oven 375°F. Heat oil in large ovenproof skillet. Add pork chops & cook about 2 min per side.
Remove skillet from heat and remove chops to a plate. Sprinkle with pepper & salt.
Meanwhile drain sauerkraut, rinse under cold water, drain again & squeeze dry with hands.
Mix sauerkraut, pureed pears & caraway seeds in skillet. Top with pork chops.
Bake uncovered 18-20 min.

Pork and Lentil Cassoulet

3/4 pound boneless pork shoulder
1 large onion, cut into wedges
2 cloves garlic, minced
2 teaspoons cooking oil
2 1/2 cups water
1 14-1/2-ounce can tomatoes, cut up
4 medium carrots and/or parsnips, sliced 1/2 inch thick (2 cups)
2 stalks celery, thinly sliced
3/4 cup lentils
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon instant beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh rosemary sprigs (optional)

Trim fat from pork; cut meat into 3/4-inch cubes. In a large nonstick skillet brown pork, onion, and garlic in hot oil. Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker; add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting). Garnish with a fresh rosemary sprig, if desired. Makes 4 main-dish servings.
Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.

1 pound boneless pork shoulder roast
1 clove garlic, minced
1 tablespoon cooking oil
4 medium carrots, cut into 1/2-inch pieces (2 cups)
2 medium potatoes, peeled and cubed (2 cups)
1 12-ounce can (1-1/2 cups) beer
1/4 cup quick-cooking tapioca
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 28-ounce can tomatoes, cut up
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese
1/3 cup yellow cornmeal
1 teaspoon baking powder Dash pepper
1 beaten egg
2 tablespoons milk
2 tablespoons cooking oil
2 tablespoons shredded cheddar cheese

Cut pork into 1-inch cubes. In a large skillet brown pork and garlic in hot oil. Drain well.
Meanwhile, in a 3-1/2- or 4-quart crockery cooker combine carrots, potatoes, beer, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat and undrained tomatoes. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 to 5 hours.
In a medium mixing bowl stir together flour,1/2 cup cheddar cheese, cornmeal, baking powder, and pepper. Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just until combined.
If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more (do not lift cover). Sprinkle dumplings with 2 tablespoons cheese. Makes 4 servings.

4 center cut pork chops, 3/4 to 1 inch thick
1 1/2 tsp. salt
1/2 tsp. lemon-pepper
2 Tbsp. butter
3 beef bouillon cubes, dissolved in 2 1/2 C boiling water
1 Tbsp. Worcestershire sauce
1 C long grain rice
4 slices tomatoes, 1/4 inch thick
4 slices onion, 1/4 inch thick

Sprinkle chops on both sides, using 1 1/4 tsp. of the salt and 1/4 tsp. of the lemon-pepper. In heavy skillet, brown chops in butter on med.-high heat. Remove to platter. Add dissolved bouillon cubes and Worcestershire sauce, scraping skillet to loosen pan drippings. Stir in rice. Cook rice
in bouillon mixture according to package directions for half the time required. No additional salt is necessary. Place partially cooked rice and liquid in bottom of buttered baking dish. Arrange chops on top. Over each chop, place 1 slice each of tomato and onion. Sprinkle with remaining salt
and lemon-pepper. Cover tightly with foil. Bake at 350 degrees for 1 hour or until chops are easily pierced with a fork.

1 tbsp. vegetable oil
4 pork chops, 3/4" thick
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1/2 cup apple juice or water
2 tbsp. spicy brown mustard
1 tbsp. honey
Generous dash pepper
4 cups hot cooked medium egg noodles

Heat oil in skillet. Add chops and cook until browned. Add soup, apple juice, mustard, honey and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with noodles. Serves 4. Marla

6-8 pork loin chops
2 tablespoons cooking oil
1 can (10 3/4 ounces) cream of mushroom
soup
1/4 cup chicken broth
1/4 cup country Dijon-Style Mustard
1/2 teaspoon thyme (crushed dried)
1 clove garlic, minced or 1/4 teaspoon
garlic powder
1/4 teaspoon black pepper
6 medium-sized potatoes cut into thin
slices
1 onion, sliced

In a skillet, b rown pork chops on both sides in
hot oil. Drain off
fat. In any size crockpot, mix cream of mushroom
soup, chicken broth,
mustard, thyme, garlic and pepper. Add potatoes
and onion, stirring to
coat. Place browned pork chops on top of potato
mixture. Cover and
cook on low for 8-10 hours or on high for 4-5
hours. Serves 6. Marla

3 or 4# pork butt
4 peppercorns
2 whole cloves
1 cabbage
Med. carrots
Med. white turnips

Glaze:
1/4 c. orange marmalade 2 Tbl. prepared mustard
Chopped parsley Under broiler. Source: Aunt Mary

1/3 cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon kosher salt
1 1/2 pounds pork shoulder, trimmed of excess fat
1 tablespoon vegetable oil
1 14 1/2 ounce can chopped tomatoes
1 1/2 cups low-sodium chicken broth
1 medium yellow onion, cut into large dice
1 bay leaf
2 tablespoons apple cider vinegar
1 pound butternut squash
1 cup frozen lima beans
1 cup frozen corn

Stir together flour, paprika, coriander and salt in a large bowl. Cut pork into 1-inch cubes and toss with flour mixture. Heat oil in a large nonstick skillet, Dutch oven or pot over medium-high heat. Add pork (reserving any excess flour mixture), reduce heat to medium and cook until browned on all sides, about 10 min. Transfer to a 5- to 6-quart slow cooker if using.
Add remaining flour mixture to slow cooker or pot along with 1 cup water, tomatoes with juice, broth, onion, bay leaf and vinegar. Cook 6 to 7 hr on low or 3 hr on high for slow cooker or 1 hr 45 min at a simmer on the stove.
Peel and cut squash into 1-inch cubes. Adjust heat to high if using low heat on the slow cooker and add squash, lima beans and corn; continue to cook until squash is tender, about 1 hr for slow cooker or 1 hr at a simmer on the stove. Makes 8 servings.

3 pounds boneless pork shoulder roast, well trimmed
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar

Place pork in slow cooker. Mix Seasoning, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

Substitute: Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.

Go To Top

8 ounces dry navy or great northern beans, picked over 7-1/2 cups cold water
1 cup chopped onion
2 bacon slices, chopped
3 pounds boneless pork shoulder, fat trimmed
1 cup apple cider
1/3 cup unsulphured molasses
1/4 cup firmly packed dark brown sugar
1 teaspoon dry mustard
1 bay leaf
1/2 cup drained canned chopped tomatoes
1/4 teaspoon salt

Go To Top

1/3 c. olive oil
2 tbl. blackened steak seasoning
2 tsp. garlic powder
1 large onion, thinly sliced
6 boneless pork chops

Corn Mango Salsa
2 ears sweet corn
Olive oil
1 med. mango, chopped
1/2 c. red pepper, chopped
1/4 c. sweet onion, chopped
1/4 c. fresh lemon juice
2 tbl. cooking oil
2 tbl. fresh mint, chopped
1/4 tsp. salt

Pork Chops
Combine oil, seasoning and garlic in a resealable bag; mix well.
Add onion and chops; seal bag and turn to coat chops. Marinate in fridge overnight or 12 hours.
Drain chops; discard marinade. Grill over med. heat for 14-18 min.
Serve with Corn salsa.

Corn Salsa
Brush corn ears with olive oil, coating all sides. Grill corn over med. heat.
Remove from grill; cool. Cut corn kernels from ears.
In med. bowl combine corn and other ingredients. toss gently to mix.

French Onion-Pork Chop Skillet

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 min. Transfer chops to plate; keep warm. Continue cooking onions 5 min. or until golden brown, stirring occasionally.
ADD Worcestershire sauce to skillet; mix well. Reduce heat to low. Return chops to skillet; spoon onion mixture over chops.
MIX stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover. Cook 5 min. or until cheese is melted. Makes: 6 servings

Fix and Forget Pork Chops

1.5 c. quick rice
1.5 c. water
11z. can whole corn with peppers
1 med. carrot, shred.
1 tbl. minc. onion
½ tsp. thyme
1 can cream mush. soup
4 pork chops
Dash salt
Dash pepper
1/4 c. bread crumbs
½ tsp. paprika
1 tbl. marg., melted

In a med. saucepan combine uncooked rice, water, undrained corn, carrot, onion and thyme; bring to boiling. Stir in soup. Transfer mixture to 2 qt. rectangular baking dish. Trim excess fat from chops; sprinkle with salt and pepper. Arrange on rice mixture. Cover with foil. Bake in 375° oven 15 min. Stir together bread crumbs and paprika. Add marg.; toss gently to mix. Remove foil from chops; sprinkle paprika mixture atop. Bake, uncovered, about 15 min. or till rice is tender and pork is slightly pink just near the bone.
Go To Top

1 can cream of mushroom soup
1 carton sour cream
6 pork chops
Flour
Parsley flakes (optional)
Salt and pepper to taste
5 C. sliced potatoes, sliced 1/4 inch thick

Combine soup and sour cream in bowl, mixing well. Coat pork chops with seasoned flour.
Place pork chops in 9x13x2 inch buttered casserole. Arrange pork chops on top.
Cover with sour cream mixture. Bake at 350° for about 1 hour and 25 minutes or until pork chops are tender.
Go To Top

Pork Tenderloin ala Aunt Theresa

1 pork tenderloin with hole cut in center
Stuff with 1 thick slice procuitto cubed &
1 thick slice of provolone
Rub with olive oil & brown on all sides.
Roast.
Make sauce with drippings, chicken broth, white wine & cornstarch mixed.
Go To Top

1/3 cup finely chopped shallots
1/4 teaspoon crushed red pepper
4 6-ounce pork loin rib chops, cut 1-inch thick
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons dried cranberries
1/2 teaspoon grated fresh ginger
1 medium sweet potato, peeled and coarsely chopped

Combine shallots and red pepper. Reserve 2 tablespoons shallot mixture for chutney. Rub both sides of chops with remaining shallot mixture. Place on the unheated rack of a broiler pan. Set aside.
For chutney, combine reserved shallot mixture, brown sugar, vinegar, dried cranberries, and ginger in a medium saucepan. Stir in sweet potato; bring to boiling. Reduce heat and simmer, covered, 10 minutes, stirring occasionally.
Meanwhile, broil chops 3 to 4 inches from heat to desired doneness, turning once (7 to 11 minutes for medium). Serve with chutney. Makes 4 servings.

4 teaspoons minced garlic (about 8 cloves)
1-1/2 teaspoons finely shredded lemon peel
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon dried sage, crushed
1/2 teaspoon pepper
4 pork loin chops, cut 1-1/4 inches thick

For rub, combine the garlic, lemon peel, rosemary, salt, sage, and pepper. Trim fat from meat. Rub mixture onto both sides of each pork chop.
Place chops on grill rack directly over the pan.
Preheat grill. Reduce heat to medium and adjust for indirect cooking. Place chops on grill rack; cover and grill, turning once, until an instant-read thermometer inserted in center of a chop registers 160°F and juices run clear (35 to 40 minutes). Makes 4 servings.

2 garlic cloves, minced (1 tablespoon)
1/2 teaspoon salt
2 teaspoons olive oil
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat
1/2 cup Parsley Shallot Sauce, recipe follows

Preheat the oven to 350°F.
Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155°F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.

Parsley Shallot Sauce:
1 1/2 cups lightly packed flat-leaf parsley leaves
2 tablespoons coarsely chopped shallot
3 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons water
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Freshly ground black pepper
Combine all ingredients in a blender and puree.

1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup coarsely chopped green onions
1/4 cup coarsely chopped shallots
1/4 cup loosely packed fresh cilantro leaves
2 tablespoons coarsely chopped fresh ginger
2 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons Emeril's Asian Essence
2 tablespoons chopped garlic
1 tablespoon sesame oil
1 tablespoon crushed red pepper
2 pork tenderloins (about 2 pounds total)
Sesame Snow Peas, recipe follows

Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree.
Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.
Preheat the oven to 400°F.
Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes.
Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145°F. Remove from the oven and let rest for 5 minutes.
Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145°F.
Remove from the grill and let rest for 5 minutes.
Sesame Snow Peas:
2 teaspoons sesame oil
1 pound snow peas, cleaned
1 tablespoon black and white sesame seeds
1 lemon, juiced and zested
Salt and pepper
1 tablespoon chopped fresh parsley leaves
In a large saute pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley
Source: Emeril Live - Food Network

8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
1 (3 1/2 to 4-pound) tied boneless pork loin roast
Salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 1/2 cups chicken broth
1 1/2 cups dry white wine

Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
Preheat the oven to 400° F.
Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145°F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
Source: Giada De Laurentiis - Food Network

Marinade:
2/3 cup teriyaki marinade & sauce
1/2 cup orange juice
2 tablespoons honey
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder

Peaches:
2 medium to large fresh peaches
2 tablespoons granulated sugar
1/2 teaspoon ground ginger

Preheat oven to 375°F. Rinse off pork chops with cold running water and pat dry with a paper towel. Place in a gallon sealable plastic bag. Whisk together all marinade ingredients in a measuring cup. Pour marinade into bag over chops and seal. Marinate in the refrigerator for at least 6 hours, occasionally turning to cover. Drain off marinade and place chops in a baking pan with a rack.
Cut peaches in half and remove pit. Stir together sugar and ginger and lightly sprinkle over peach halves. Place cut side up on baking pan rack along side of pork chops. Cover tightly with foil and bake for about 40 minutes until chops are well done or register 160-degrees on a food thermometer. Let stand for a couple of minutes. Serve pork chop with a peach half. Yield: 4 servings.
Recipe Lady Tips:

Choose pork chops 1/2 to 3/4 –inch thick. Baking time will vary.
A baking pan with a rack prevents chops from soaking up excess cooking juices.
By covering the pan with foil, the pork chops are steamed and baked.
Choose firm medium to large size fresh peaches.
Canned Cling peaches can be substituted. Canned Freestones are too tender.
Test with a meat thermometer to insure doneness.
Source: From the kitchen of Carolyn Gass Hardimon

4 boneless pork chops, 1/2 inch thick
2 apples, coarsely chopped
(such as Granny Smith, Macintosh, Fuji, Jonathan or Rome)
1-1/2 cups apple juice
1 pkg. (6 oz.) Stove Top Stuffing Mix

Heat 1 tablespoon oil in large nonstick skillet on medium heat. Add chops; cook 4 minutes on each side or until lightly browned. Remove chops from skillet.
Add apples, juice and contents of Vegetable/Seasoning Packet to skillet; stir. Bring to a boil. Add Stuffing Crumbs; stir just to moisten.
Top with chops; cover. Cook on low heat 5 minutes or until pork chops are cooked through.
Try serving with green beans and warm whole wheat rolls.
Tip: For extra texture, try adding 1/4 cup chopped walnuts or pecans. Stir in nuts with Stuffing Crumbs; continue as directed.
From: Kraft Foods

Roast Pork with Honeyed Apricots

5.5# boned, rolled and tied pork loin roast
2 tsp. garlic, chopped
1 tbl. salt
½ tsp. rosemary leaves
½ tsp. pepper
1.5 tsp. thyme
1 tbl. olive oil
1 lg. onion, quartered
2 carrots, quartered
1 clove unpeeled garlic
1 bay leaf
3 sprigs fresh parsley
½ c. chicken broth
Herb Topping:
5 tbl. oleo, soft
1 c. bread crumbs
1/4 c. chop. parsley
2 tbl. minced onion
½ tsp. minced, garlic

Using a small, sharp knife, make fifteen to twenty ½" incisions in pork.
Sprinkle chopped garlic with salt, rosemary, pepper and 1 tsp. of the
thyme leaves. Mash to a smooth paste with the blade of a knife.
Rub garlic paste all over pork roast, working it into the incisions.
Heat oven to 350°F. In a large roasting pan heat oil over mod. heat.
Add pork and cook 7-10 min., turning occasionally, until browned all over.
Add onion, carrot, garlic clove, bay leaf, parsley, chicken broth and the
remaining ½ tsp. thyme. cover tightly with aluminum foil and bake 1 hour.

Herb topping: Mix all topping ingredients except Honeyed Apricots
in a small bowl. Press topping mixture evenly over top of pork. Bake, uncovered 20-30 min.
longer, until a meat thermometer inserted in thickest part of meat registers 160°F.
Transfer meat to a serving platter; let stand 20 min. in a warm place before carving.
Strain pan juices, discarding vegetables; skim off and discard fat.
Garnish pork with Honeyed Apricots and serve with juices.

Honeyed Apricots:
½ c. water
l-8oz pack. dried apricot halves
3/4 c. honey

In a med. skillet bring water and apricots to a boil over high heat.
Reduce heat to mod. and simmer 5-7 min. until apricots are tender;
pour off and discard any remaining liquid. Add honey to apricots and
simmer for 10 min. without stirring; remove from heat.
From the archives of my Aunt Mary, Sandisfield, MA - ref:10/12/97

Skillet Pork Chops
4 pork chops
2 c. onions, sliced
16z bag sauerkraut
12z jar pork gravy
16z bag frozen butternut
squash chunks

Heat a large nonstick skillet. Add pork chops and brown 2 min. per side. Remove pork. Put onions in skillet and cook 5 min. until lightly browned. Add a rinsed bag of sauerkraut, jar of gravy and squash.
Cover, reduce heat to simmer 8 min. Stir, top with pork chops, cover and simmer 4-5 min. until pork is no longer pink near the bone.
From Kathy's Kookbook - ref:10/11/98

3# boneless shoulder pork roast
1 tablespoon MSG
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
1 small piece ginger root, crushed
Liquid smoke
4 large ti leaves

Place roast into a plastic bag; set in a bowl.
Combine salt, MSG, soy sauce, Worcestershire sauce, garlic, ginger, and a few drops of the liquid smoke.
Seal bag and marinate overnight in refrigerator, turning occasionally.
Wash ti leaves and remove fibrous part. Place 2 ti leaves vertically
and the third leaf horizontally in the center between the other 2 leaves.
Place the fourth leaf horizontally next to the third leaf.
Place roast in the center of the leaves. Baste with marinade.
Wrap and secure with string. Place in an 8" square baking dish.
Roast pork in electric oven at 325°F. for 2 1/2 hours or until done.
Note: The ti leaves can be replaced with banana leaves or corn leaves (not husks) Makes 6 servings.
From 50th Anniversary Best of our Favorite Recipes 1946-1996 - ref:6/13/99

4 boneless pork loin butterfly cut chops
2 eggs
bread crumbs
1/2 cup flour
salt and pepper to taste
1/2 cup oil

Remove fat from meat and place between plastic wrap.
Pound very thin. Mix flour, salt and pepper on a plate.
Beat eggs on a plate. Put bread crumbs on a third plate.
Press meat in flour mixture till well coated.
Place in egg wash; press in bread crumbs till well coated.
Must be done in this order. Heat oil in skillet on medium heat and cook
schnitzel on each side from 3 to 5 minutes. May be used as a sandwich on rye bread, or even better, serve with German potato salad.
Thanks Diana From Kihei, Hawaii - ref:11/07/99

6 pork chops, 3/4 inch thick
Salt and freshly ground black pepper
Milk
Flour
3 tbs. vegetable oil
1/2 tsp. allspice, ground
1 tsp. freshly squeezed lemon juice
1 tsp. grated orange peel
3/4 cup freshly squeezed orange juice
2 tbs. honey
2 Sunkist oranges, peeled and sliced into 6 thick cartwheels
2 tbs. green onions, sliced

Wipe chops with damp paper towel. Dip chops in shallow bowl of milk.
In separate shallow bowl, combine flour, salt and pepper.
Coat chops lightly with flour mixture.
Heat oil in large skillet, brown chops on both sides.
Combine allspice and citrus juices and peel. Pour over meat.
Simmer, covered, for 30 minutes and uncovered for 10 more minutes.
Remove chops from skillet to warm serving dish.
Blend honey into pan juices; add orange slices and glaze briefly on each side. Top each pork chop with an orange slice,
pour over remaining sauce and sprinkle with green onions.
Serve at once. Makes 6 servings.
Thanks Pam's Pea PatchPam - ref:2/26/00

4 cups carrot chunks
4 cups red potato chunks
2 cans (14z each sauerkraut, rinsed and drained
2 1/2# Polish sausage cut into 3 inch pieces
1 medium onion, thinly sliced
3 garlic cloves, minced
1 1/2 cups dry white wine or chicken broth
1 teaspoon pepper
1/2 teaspoon caraway seed

In a 5 qt. slow cooker, layer carrots, potatoes and sauerkraut.
In a skillet, brown the sausage, transfer to the slow cooker
(slow cooker will be full).
Reserve 1 tablespoon drippings in skillet,
sauté onion and garlic until tender. Gradually add wine or broth. Bring to a boil.
Stir in pepper and caraway. Pour over sausage.
Cover and cook on low for 8-9 hours or until vegetables
are tender and sausage is no longer pink.
YIELD 10 - 12 servings.
Kathy's Kitchen - ref:9/16/00

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)*

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.
Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture.
Allow to stand for 1 hour at room temperature.
Preheat the oven to 450°F.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan

Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
Preheat the oven to 450° F.
Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.

Lamb Chops Au Poivre

12 lamb rib or loin chops, cut 1
inch thick (about 3 pounds
total)
2 to 3 teaspoons dried whole
mixed peppercorns
5 tablespoons coarse-grain
brown mustard
4 teapoons snipped fresh
rosemary or 3/4 teaspoon dried
rosemary, crushed
2 cloves garlic, minced
1/2 cup soft bread crumbs
Fresh rosemary sprigs (optional)

Trim fat from meat. Cut a pocket in the side of each lamb rib or loin chop; set aside.
Crush peppercorns with a mortar and pestle. (Or, place in a plastic bag; seal and crush
peppercorns with the flat side of a meat mallet.) In a small bowl combine crushed
peppercorns, mustard, rosemary, and garlic. Spread about 1/2 teaspoon of the mixture in
the pocket of each chop. Reserve remaining mustard mixture.
Place lamb chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for
5 minutes. 4. Meanwhile, stir bread crumbs into remaining mustard mixture. Turn chops.
Broil 2 minutes more. Spread some of the crumb mixture evenly over each chop. Broil for 3
to 4 minutes more for medium doneness. Garnish with rosemary sprigs, if desired. Makes 6 servings.

7-8 lamb chops
1 Tbs. mayonnaise
1 1/2 Tbs. dijon mustard
1 dash onion powder
2-3 dashes dill (dried)
1-2 dashes paprika (sweet Hungarian is the best)
salt and pepper (preferably fresh ground for both)
4 slices red onion, sliced thin and cut in half
olive oil

Preheat oven to 450°F Drizzle olive oil on the bottom of the pan. Salt and pepper both sides of the chops and place in pan.
Mix mayonnaise and spices in a bowl. Spread a thin layer over each chop, top with onion then dot each chop with the dijon mustard.
Depending on thickness of chop, roast for 6-8 minutes, turn oven down to 340°F and cook for another 6 minutes.
Serve with peas, a Greek pasta salad or a wild and white rice.
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1/2 cup snipped fresh mint leaves
2 Tbsp. finely shredded lemon peel
2 cloves garlic, minced
1 tsp. sea salt or kosher salt
1/2 tsp. freshly ground black pepper
8 lamb rib or loin chops, cut 1 inch thick
2 Tbsp. olive oil
1 10-oz. pkg. frozen peas
1/4 cup milk, half-and-half, or light cream
1/4 tsp. sea salt or kosher salt
2 Tbsp. coarsely snipped fresh tarragon
Melted butter (optional)
Fresh herb sprigs (optional)
4 slices hearty bread, toasted

Preheat oven to 450°F. In bowl combine mint, lemon peel, garlic, the 1 teaspoon salt, and pepper.
Place chops on rack in shallow roasting pan. Brush both sides of chops with olive oil.
Press mint mixture on both sides of chops.
Roast, uncovered, 17 to 20 minutes (145° F for medium-rare, 160°F for medium).
Meanwhile, cook peas according to package directions. Drain.
Place in food processor or blender. Add milk and 1/4 teaspoon salt.
Cover and process until nearly smooth. Transfer to bowl; stir in tarragon.
Drizzle peas with melted butter; top with fresh herb sprigs. Place chops on bread slices alongside peas. Makes 4 servings.
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2 pounds boneless lamb, cubed, browned and drained
2 teaspoons salt
1/4 teaspoons pepper
2 cups water
1 small whole bay leaf
2 medium carrots, pared and cut in 1/2-inch slices
2 small onions, thinly sliced
3 to 4 medium potatoes, pared and quartered
1/4 cup quick-cooking tapioca (to thicken) (optional)
1 10-ounce package frozen peas or mixed vegetables

Season cubed lamb meat with salt and pepper. Add remaining ingredients (except peas). Omit tapioca if you don't want gravy thickened.
Stir well. Cover and cook on Low 10 to 12 hours. Add peas during last 1 to 2 hours of cooking.
Serve with corn bread or soda bread.

Lemon Lamb Chops with Couscous Pilaf

2 tsp. lemon and pepper seasoning
2 1/2 tsp. ground cumin
4 shoulder lamb chops
2 tsp. olive oil
1 can chickpeas, rinsed
1 can diced tomatoes with sweet onion
1 cup water
1 box roasted garlic & olive oil couscous mix
2 tbl. chopped mint

Mix lemon pepper and 2 tsp. cumin in small cup; rub on both sides of lamb.
Heat oil in nonstick skillet over med. heat. Brown chops 3 min. per side for med. doneness.
Meanwhile heat chicpeas, tomatoes, water couscous spice packet and remaining 1/2 tsp.cumin
in 2 qt. saucepan until boiling. Stir in couscous, cover and remove from heat. Let stand 5 min.
stir in mint.
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1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper

Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

Preheat the oven to 400°F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat.
Season the meat with the salt and pepper and place the lamb in a roasting pan.
Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350°F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145°F to 150°F (be careful that the thermometer does not touch the bone.)
Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings.
Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond.
Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
Source: Emeril Lagasse, 2004 on the Food Network - ref:04/09/05

8 rib lamb chops
Coarse salt and coarse black pepper
1 teaspoon ground cumin, 1/3 palm full
1 teaspoon ground coriander, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil,
3 green bell peppers, seeded and cut into 1 inch pieces
1 large yellow onion, cut into 1-inch pieces
1 cup grape tomatoes
1/2 cup flat-leaf parsley leaves, chopped
3 cloves garlic, finely chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
Handful golden raisins
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons
3 tablespoons pine nuts, toasted

Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.
Source: Rachael Ray on the Food Network - ref:04/01/06

Lamb and Winter Vegetable Stew

1 pound lamb stew meat, cut into 3/4-inch cubes
2 tablespoons cooking oil
2 cups beef broth
1 cup dry red wine or beef broth
2 cloves garlic, minced
1 tablespoon snipped fresh thyme or
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 cups cubed, peeled butternut squash
1 cup parsnips, cut into 1/2-inch slices
1 cup chopped, peeled sweet potatoes
1 cup sliced celery
1 medium onion, cut into thin wedges
1/2 cup dairy sour cream
3 tablespoons all-purpose flour

In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Drain fat from pan. Stir in beef broth, wine, garlic, thyme, salt, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
Stir in squash, parsnips, sweet potatoes, celery, and onion. Return to boiling. Reduce heat and simmer, covered, about 30 minutes more or until vegetables are tender. Discard bay leaf.
In a small mixing bowl combine sour cream and flour. Stir 1/2 cup of the hot liquid into the sour cream mixture. Return to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.Makes 4 servings.
*Note: If lamb stew meat isn't available in your supermarket, buy a lamb shoulder roast, trim off the fat, and cut it into 3/4-inch cubes. Source: Better Homes and Gardens - ref:02/28/04

Meat:
Use left over lamb or beef or ground beef.
The dish was created to use leftover, lean roasted lamb, so ground up leftovers are great.
Slow simmer the meat in seasoned juices.

Take either browned fresh ground meat or ground leftover meat put in a large pot with 1 can tomato paste, ½ cup red wine, 1 cup water, salt, pepper, a little oregano, and cinnamon (cinnamon is the secret) use at least 1 tsp of cinnamon per lb. of meat. Simmer this in an open pot until the liquid is absorbed.
If it is absorbed in less than an hour, add water so that it truly slow cooks for at least an hour. Cool and Mix with a cup or two of bread crumbs or cracker crumbs, and an egg. This is your first layer.
NOTE, You can also add sauteed onions at the beginning. I always do.

Eggplant:
Peel and discard peelings. Slice in ½ in. slices crosswise.
Cover all slices with salt and let sit under pressure for ½ hour.
I do this by putting all the salted slices between 2 plates and weighing down the top with cookbooks.
This is so important. It is what keeps your eggplant from making a wet mess of your Moussaka.
When time is up, rinse the eggplant and pat dry.
Then either lightly saute slices or spray with pam and brown in oven (easier).

Topping:
Make a white sauce* and cool enough to whisk in 4 or 5 eggs and a cup of parmesan cheese.
You can use any alternative white custard for this, just be sure to put in a dash of nutmeg, salt pepper, and a little parmesan.
Now spray your casserole with Pam, lay in the meat mix, then layer the sliced, browned, eggplant, and then pour on the sauce. Bake at 350°F until custard is set and dish is bubbly.
Usually about an hour. Then let it rest and cool down. Best after 20 minutes of ½ hour.
*Easy White Sauce Here - Click Here
from: Susan - ref:04/13/02

1/2# boneless lamb, cubed
2 tsp. bottled steak sauce
1 tart apple, chopped
1 small onion, sliced
1/4 tsp. salt
1/4 tsp. curry powder
1 can mushroom gravy

Preheat oven 325°F. Place regular size Brown-In-Bag in 10x6x2" baking dish. Brush lamb with steak sauce. Combine all ingredients in bag; turn bag gently to mix. Close bag with tie. Make slits in top. Cook 50-60 min. To serve, spoon over rice.
From: Kathy's Kitchen - ref:09/29/01

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1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs

Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours. Serve with mashed potatoes, if you serve it at all.
Source: http://www.foodnetwork.com/recipes/alton-brown

4 bone-in veal chops, each about 12-ounces
2 teaspoons plus 2 tablespoons Essence, recipe follows
1 cup bleached all-purpose flour
1 cup fine dried bread crumbs
2 large eggs
1 cup milk
1 bunch arugula, washed, patted dry, and chopped (about
1 1/2 cups)
4 ripe Roma tomatoes (about 1 1/4 pounds), cored and chopped
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup clarified butter, or vegetable oil
1 lemon, cut into 4 wedges

With a thin, sharp knife, cut a slit about 3-inches across and 1-inch deep into the meaty side of 1 of the chops, being careful not to cut all the way through to the bone. Gently pry open the slit and place the chop between 2 large pieces of plastic wrap on a work surface. Using a meat mallet, pound the chop to a 1/4-inch thickness. Season both sides of the chop with 1/2 teaspoon
*Essence. Repeat with the remaining chops. Combine the flour with 1 of the remaining ablespoons of Essence in a shallow bowl. Put the bread crumbs in another shallow bowl and season with the remaining tablespoon of Essence. Combine the eggs and milk in another shallow bowl and whisk to blend.
Dredge the chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the bread crumbs. Toss the arugula, tomatoes, olive oil, lemon juice, salt,
and pepper in a large bowl.
Heat the clarified butter in a large, heavy nonstick skillet over medium-high heat. Add the chops, 2 at a time, and cook until cooked through, about 3 minutes per side. Remove and place on 4 serving plates. Mound a portion of the arugula salad on top of each chop, and serve with
a lemon wedge on the side.

*Essence (Emeril's Creole Seasoning):
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

4 large eggs
1 1/2 cups all-purpose flour
2 cups plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
2 pounds thinly sliced veal scallopine
Kosher salt and freshly ground black pepper
2 cups vegetable oil
1 lemon, cut into wedges

Preheat oven to 175°F.
In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
In a large skillet with high sides, heat the oil to 375°F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal. Serve with lemon wedges. Recipe courtesy Giada De Laurentiis, FoodNetwork

2 large yellow bell peppers, roasted
1 (3-ounce) package cream cheese with chives, at room temperature
1 (5.3-ounce) package basil and roasted garlic goat cheese,
or 6 ounces soft fresh herb-flavored goat cheese, at room temperature
1 bunch arugula, stems trimmed
16 large fresh basil leaves
1(3-pound) boneless veal loin
House Seasoning, recipe follows
14 oil-packed sun-dried tomatoes, drained
8 bacon slices
2 tablespoons butter
Olive oil
Salt and pepper

Char the peppers over a gas flame or in the broiler, turning until blackened on all sides. Place peppers in a paper bag for 10 minutes to loosen the skins. Peel, seed, and stem the peppers. Cut lengthwise into strips. Set aside. Stir the cream cheese and goat cheese in a small bowl until blended. Set aside.
Plunge the arugula and basil into hot water with tongs. Remove immediately, drain, and place into a bowl of ice water to blanch and shock.
Slice the veal open like a book and cover with plastic wrap. With a meat pounder or rolling pin gently pound the veal to approximately a 10 by 12-inch rectangle of even thickness. Season with House Seasoning, as desired.
Overlap the arugula leaves down the center of the veal forming a 2-inch wide strip. Cover with half of the pepper strips, skinned side up. Arrange the sun-dried tomatoes in 2 rows on top of the peppers.
Set aside 1/4 cup of the cheese mixture for the sauce. Spoon the remaining cheese mixture in an even log over the tomatoes. Arrange the remaining pepper strips, skinned side up, over the cheese. Arrange the basil leaves over the peppers.
Fold 1 long side of the veal over the filling. Roll up the veal jelly roll style and secure by tying with string. Wrap the string lengthwise around the veal to secure ends. Cover the ends of the veal with aluminum foil to enclose the filling completely. Cover the veal and the reserved cheese separately and chill for at least 6 hours. Can be prepared 1 day ahead.
Preheat oven to 375°F.
Melt the butter and olive oil in a heavy large shallow roasting pan over medium-high heat. Season the veal with salt and pepper. Brown the veal on all sides, turning frequently, about 10 minutes. Remove the pan from heat. Drape the bacon over the veal and tuck in the ends.
Place the veal in the oven and roast until a thermometer inserted into the center of the meat (not the filling) registers 140°F, about 45 minutes. Transfer to a work surface and let stand for 15 minutes.

Sauce:
2 3/4 cups chicken broth
3 medium shallots, finely chopped
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley leaves
1/2 cup (1 stick) butter, cut into pieces, at room temperature
Reserved cheese mixture
Salt and pepper

Combine the broth and shallots in a heavy medium saucepan. Boil over high heat until the mixture is reduced to 1/2 cup, about 20 minutes
Whisk in the lemon juice, capers, and parsley. Reduce the heat to low; gradually whisk in the butter and reserved cheese mixture. Season the sauce with salt and pepper, to taste.
To serve, remove the tinfoil from the ends of the roast, the bacon and the string. Cut the veal roast crosswise into even slices. Spoon a few tablespoons of sauce onto each plate. Top with 2 veal slices.
From: Paul Deen, Food Network - ref:08/13/05

Veal Scallopini with Lemon, Garlic and Pine Nuts
POINTS® value | 3 Servings | 4

2 Tbsp all-purpose flour
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 pound lean veal leg, four 4 oz scaloppini cuts
1 serving olive oil cooking spray (5 one-second sprays per serving)
2 tsp light butter
1 Tbsp pine nuts, chopped
1 medium garlic clove(s), minced
3 Tbsp fresh lemon juice
1/4 cup fat-free chicken broth
1 Tbsp parsley, fresh, chopped

Mix together flour, salt and pepper on a large plate. Dredge veal in flour, coating both sides and patting off any excess. Coat a large, nonstick skillet with cooking spray; set over high heat. Sauté veal on both sides until nicely browned and firm, about 2 minutes per side (sauté in batches, if necessary, recoating the pan with cooking spray between each batch); remove and set aside. Add butter, pine nuts and garlic to pan and toss over medium heat until fragrant, about 2 minutes. Whisk in lemon juice and broth; bring to a simmer. Return veal to pan, along with any accumulated juices, just long enough to reheat, about 2 to 3 minutes. Place veal on dinner plates, top each with 1/4 of sauce, sprinkle with parsley and serve.
Source: Weight Watchers

VEAL MARSALA

1# veal scaloppine
2 tbl. butter
½ cup flour
½ cup bread crumbs, seasoned
1 egg
1 pkg. mushrooms
3 cups noodles, cooked and drained
½ cup Marsala wine

Pound veal until thin, dip in egg, flour, egg, bread crumbs. Saute in butter with mushrooms. Remove to warm platter. Mix wine with butter, pour over veal. Serve with noodles.
Thanks Arline - ref:8/08/99

VEAL MARSALA A LA WEIGHT WATCHERS

1# veal scaloppine
2/3 cup grated parmesan cheese, divided
2 tbl. breadcrumbs, seasoned
1/4 tsp. salt
1/4 tsp. pepper
Cooking spray
1 tbl. olive oil, divided
1 pkg. presliced mushrooms
1 cup water
1/2 cup dry Marsala
1 beef-flavored bouillon cube
1/4 tsp. ground red pepper
3 cups hot cooked vermicelli
Chopped fresh parsley

Place each piece of veal between 2 sheets plastic wrap; flatten with mallet. Cut large pieces in half; set aside. Combine 1/3 cup parm cheese and next 3 ingredients in a shallow dish; stir well.
Dredge veal in cheese mixture; lightly coat each breaded piece with cooking spray.
Coat a skillet with cooking spray; add 1 tsp. oil. Place over med-hi heat until hot. Add 1/3 veal; cook 1 1/2 min. or until lightly browned.
Remove from skillet, and keep warm. Repeat with rest of meat.
Add mushrooms and next 4 ingredients to skillet.
Bring to a boil, and cook 6 minutes or until reduced to 1 cup, stirring frequently. Return veal to skillet, turning to coat. Put some pasta on each plate and spoon veal and mushrooms over pasta.
Sprinkle with remaining cheese and top with parsley.
Nutritional Information: calories 387; protein 35g; fat 12g; carb 33.9g; chol 105mg; sodium 825mg; calc 213mg
From: Weight Watcher's Magazine, May 1999, page 78