liced onions on top of beef, if desired).
Cover with
Gently mix beef with salt and pepper.
Shape into 8 patties about 1/2-inch thick.
Coat each with flour, dip in eggs and coat with bread crumbs.
Brown on both sides in skillet in oil. Arrange in single layer in a 13 x 9 x 2-inch baking dish.
Place Mozzarella slice on each patty.
Put mushroom slices on top of cheese-covered patty.
Top with spaghetti sauce.
Sprinkle with Parmesan cheese.
Bake in 350\u00b0 oven until sauce is bubbly and cheese has melted, probably 15 to 20 minutes.
Makes 4 to 6 servings.
Mix beef chuck, beef broth, onion, red wine vinegar,
Brown ground beef or chuck in margarine in soup pot, stirring until crumbly.
Add onion and cook until lightly browned, stirring occasionally.
Combine tomato juice and soup with 1 can of water in bowl, mixing well.
Add to ground chuck or beef mixture.
Stir in remaining ingredients.
Simmer, covered, for 15 to 20 minutes or until carrots are tender.
Makes 4 servings.
r skillet, brown the ground beef and onions over medium-high
Brown beef on both sides. Put one slice of beef in roaster. Put half of green pepper on first slice.
Add salt and pepper.
Put second slice on top and add rest of green pepper. Put sliced onions on top of all that.
Add tomatoes, tomato sauce and beef stock or bouillon.
Put bay leaves, celery leaves, parsley and thyme in cheesecloth or soup spice holder.
Cover tightly.
Bake at 350\u00b0 for 2 to 2 1/2 hours.
Cook ground chuck beef and onion in a skillet
Slice beef very thinly across the grain
Marinate the beef with garlic, sour orange, salt and pepper for 3 hours.
With a knife, open six holes in the beef and put the ham inside, adding the onion and the green pepper.
Put in pot the oil and the beef, cook it on both sides.
Add garlic and wine and water and cook slowly.
Cook and stir beef in shortening in heavy 8-
f garlic, sliced onion and chuck beef.
Keep stirring until meat
Put beef in crock-pot.
Pour a little Kitchen Bouquet over beef and add enough water to cover beef.
When the beef is done, drain juice off beef into a big cooking pot.
Add more water, bring to a boil and add noodles.
Cook until noodles are done and water has cooked down.
Add beef cubes and soups.
Mix together and simmer for about 10 minutes.
Saute beef, onion and garlic in oil until meat is browned.
Add ginger, thinly sliced peppers, bouillon and soy sauce.
Bring to a boil.
Stir in rice; cover and remove from heat.
Let stand 5 minutes and serve.
Makes 4 servings.
Cook onions slowly in melted Crisco until brown.
Cut beef into small serving pieces.
Add to pan, increase heat and brown meat on both sides.
Mix flour with seasonings and sprinkle over meat.
Add water, vinegar and ketchup.
Cover and simmer until meat is tender (1 1/2 hours).
Serves 6.
eat until smoking.
Pat beef cubes completely dry with paper
ver medium-high heat. Add beef and onion; sprinkle with remaining
Stew prunes for 5 minutes and pit.
Shake beef cubes in a bag with flour and 1 teaspoon salt, a few at a time, until all are coated.
Brown beef in hot oil in deep 4-quart Dutch oven.
Add onion, garlic, salt, pepper, oregano and Tabasco.
Add tomato sauce and enough hot water to keep liquid 1 inch above meat.
Stir well, cover tightly and bake in slow oven (300\u00b0) for 2 hours. Add rigatoni, prunes and more water.
Cover; bake 1 hour longer. Serve with green salad, rolls and light dessert.
Enjoy.
Cook beef until tender; add chopped vegetables.
Add 1 tablespoon of cornstarch, dissolved in 1 cup of cold water.
Add 1 teaspoon of salt and a dash of black pepper.
Roll beef cubes in flour.
Brown meat in shortening; drain off excess fat.
Place in Dutch oven.
Put the following in a skillet and cook until bacon is crisp: bacon, garlic, carrots, onions and parsley.
Add to meat in Dutch oven.
Add bay leaves, thyme, allspice and wine to meat with enough water to cover meat.
Cook 1 1/2 to 2 hours until meat is tender.
Brown 2 pounds small onions in shortening and cook, covered, until done.
Add to meat and serve.
Garnish with sauteed mushrooms.
Trim fat from beef and cut up into pieces a little larger than bite size.
Brown quickly, cover and simmer on low heat for about 1 hour.
Do not add any liquids.