(Continued from Page B 14)
4 cups water
2 teaspoons fresh lemon
1 tablespoon Worcestershire
sauce
1 teaspoon sugar
2 bay leaves
'/’ teaspoon ground allspice
1 large yellow onion, roughly
chopped
10 trimmed and peeled car
rots, cut into 1-inch lengths
or 25 baby carrots
12 small red or white potatoes
(about I'/: inches in diame
ter
'/: bunch parsley, wide-leaf
Italian, chopped
Mix flour, salt and pepper in a
bowl. Dredge meat in flour mix
ture, coating lightly. Heat oil in
large, heavy-bottomed pot with
tight-fitting lid. Using medium
high heat, brown 'A of your meat,
turning meat when it is rich
brown.
When first batch has browned,
remove with slotted spoon and
place in bowl or large plate. Re
peat browning process with re
maining batches. Leave last
batch in pan. Meanwhile place
water in another pan on high
heat. Bring to boil. When last
batch of beef ha browned, gently
pour in water. It will sizzle. Re
turn all meat to pot.
Stir in lemon juice, Worces
tershire sauce, sugar, bay leaves,
alspice, and onion. Bring to sim
mer, scraping bottom of pan.
Cover and reduce heat to low.
Simmer Vh hours. After VA
hours add carrots and potatoes.
Simmer, uncovered, 20 to 25
minutes of until carrots and po
tatoes are fork tender. Add salt
or pepper as needed. Stir in pars
ley and serve. Yields 6-8 serv
ings.
Ms. Nancy J. Getz
Bath
BEEFY MACARONI
1 pound ground beef
30 ounces tomato sauce
3 ounces cream cheese
1 cup sour cream
'/’ cup cheddar cheese, grated
Cook beef in a skillet over me
dium heat 10 minutes or until
browned. Drain well. Add toma
to sauce. Mix well. Lower heat to
simmer and cook 215 minutes.
Cook macaroni, following direc
tions on package. Drain well.
In a medium bowl, combine
cream cheese and sour cream.
Mix well. Layer beef, then maca
roni, then sour cream mixture in
a greased casserole dish. Sprinkle
Cheddar cheese evenly on top.
Bake in preheated, 350 degree
oven for 20 minutes. Serves six.
My mother and I like this
recipe because of the cream
cheese and sour cream. She
serves it with a salad and home
made applesauce. It is great!
Whenever I have to go to a
covered dish, this is a recipe /
make and I never come home
with leftovers.
Kathleen Hampford
Pottsville
BAR-B-Q BURGERS
I'/: pound ground beef
1 small onion, chopped
2 slices bread, crumbled
V* teaspoon pepper
legg
1 teaspoon salt
'A cup ketchup
Topping:
3 tablespoons brown sugar
Vi teaspoon dry mustard
'A cup ketchup
Mix together beef, onion,
bread, pepper, egg, salt, and
ketchup and form into 12 nice
sized burgers. Put on cookie
sheet with sides. Put about a ta
blespoon topping on each (or
until topping is all used). Bake at
Beef Contest Entries Make End-Of-Summer Sizzle
350 degrees for 45 minutes, then
add a slice of cheese.
Our favorite burger; this rec
ipe was shared by a friend.
Lydia Allgyer
Quarryville
MEATLOAF
I'/; pounds ground chuck
hamburger
'/> pound sausage
1 cup bread crumbs
2 teaspoons bread crumbs
2 teaspoons dried onions
2 teaspoons Worcestershire
sauce
2 eggs
1 cup milk
1 teaspoons parsley
1 small onion
Red or green peppers
D&sh Italian seasoning
Mix all ingredients together.
Put into a glass oblong pan.
Shape your meat loaf to put into
glass or oblong pan. Spread
ketchup on top of loaf, then chop
an onion and layer over the top
of the loaf, along with chopped
red or green peppers. Add dash
of Italian seasoning.
This makes a big meat loaf.
Mr. R. Kophanzy
Bath
PIZZA BURGER SPREAD
1 pound ground beef, browned
and cooled
Vi pound longhorn cheese,
shredded
'/: pound ground ham or spam
16 ounce pizza sauce
1 teaspoon oregano
1 teaspoon parsley flakes
Mix all together. Heat in bun
or on open sandwich. Other
cheese and ground hot dogs can
also be used.
This is easy to prepare
ahead of time and freeze small
portions to thaw for quick
meals. We are pizza lovers so
this is a hit with us.
Mrs. James S. Zimmerman
Ephrata
PRESSURE COOKER
BEEF STEW
1 pound stir-fry beef
1 tablespoon olive oil
1 tablespoon dried chopped
onion
'A teaspoon salt
A teaspoon pepper
'A cup water
8 small potatoes
16 ounces frozen whole baby
carrots
1 cup stewed tomatoes
fl tablespoon flour
'A cup water
'A teaspoon browning and sea
soning sauce
Cook beef and olive oil in
heated pressure cooker until
brown. Add onion, salt, pepper,
'A cup water, potatoes, carrots
and stewed tomatoes. Close
cover securely. Place pressure
regulator on vent pipe and cook
10 to 12 minutes. Let pressure
drop. Make a paste of flour and
'A cup water. Stir paste into stew.
Add seasoning, stir until well
blended. Makes four servings.
/ created this recipe with in
gredients my family enjoys.
When schedules are hectic and
appetites are hearty, this recipe
comes in great!
Joann Frazier Hensley
McGaheysville, Va.
SALISBURY STEAK
1 pound ground beef
1 egg, beaten
1 onion, chopped
Vi cup milk
1 teaspoon salt
1 cup fine bread crumbs
lO'/i ounces cream of mush
room soup
Mix all ingredients except the
cream of mushroom soup. Make
patties, roll in flour and fry on
electric skillet until outer edges
are brown. Put in a 9 by 9-inch
baking dish and pour cream of
mushroom soup on top. Bake at
350 degrees for 45 minutes.
We enjoy this soft, moist
meat dish. It makes its own
gravy with the mushroom soup
and is delicious served with
mashed potatoes.
I also make several batches
and after browning them, put
them in the freezer. They are a
quick and easy meat dish for a
busy day, or unexpected com
pany.
Andrea Martin
Mohnton
TURKISH RICE
1 pound ground beef
4 slices bacon, diced
1 large onion, chopped
2 cups crushed tomatoes or
pasta sauce
2 cups cooked rice
Cook first three ingredients to
gether until beef is no longer
pink. Add next two ingredients,
place in casserole dish and top
with favorite shredded cheese.
Bake at 350 degrees for 30 min
utes.
Mrs. John Randall
Bloomfield, N.Y.
MEAT AND CHEESE ROLL
I'/: pounds ground beef
1 egg
% cup Italian-style bread
crumbs
Vi cup finely-chopped onion
15 ounce tomato sauce, divid
ed
1 teaspoon salt
'/: teaspoon pepper
2 cups mozzarella cheese
1 green pepper, cut into rings
Combine beef, egg, bread
crumbs and onion '/< cup tomato
sauce, salt and pepper. Mix well
and shape into a flat rectangle,
about 10 by 12 on a piece of wax
paper. Sprinkle with 1 Vi cups
cheese evenly on meat mixture.
Starting with shortest end, roll
up, jelly roll fashion, and press
ends of roll to seal. Bake in a
shallow baking dish for one hour.
Drain off excess fat.
Pour remaining sauce over
roll. Garnish with remaining 'A
cup cheese and green pepper
rings. Bake an additional five
minutes or just until cheese starts
to melt.
My husband, Jamie, and my
son, Jacob, enjoy this dish be
cause it is meatloaf with a
twist to it. I enjoy making it
for them.
Sharon Heacock
Plumsteadville
BEEFJERKY
1 pound lean round or flank
steak
4 tablespoons soy sauce
4 tablespoons Worcestershire
sauce
1 tablespoon ketchup
'A teaspoon garlic powder
1 A teaspoon pepper
'/’ teaspoon garlic powder
% teaspoon salt
6 drops hot sauce
Remove ail fat from flank
steak and cut A to 'A inches
thick. Cutting against the grain
will make the meat more tender.
Marinate meat one hour and
drain. Place on trays for drying.
Do not overlap meat. Turn once
during drying. Dry at 145 de
grees for 10 hours. It is ready
when it bends without breaking.
Store in refrigerator.
Daniel Pedrick
Salem, N.J.
GREEN PEPPERCORN
LONDON BROIL
3'/’ pounds top sirloin steak.
1A inches thick
1 cup dry wine
'A cup parsley
'A cup oil
3 cloves garlic, minced
3 scallions, thinly sliced
1 teaspoons green peppercorns
1 teaspoon dry mustard
Vi teaspoon thyme
1 bay leaf
1 tablespoon coarsely ground
black pepper
Green peppercorn butter+l
Pierce steak on both sides with
fork. Place in shallow dish. Com
bine next nine ingredients and
pour over steak. Marinate at
least four hours. Drain steak and
press pepper onto both sides.
Broil over coals or broil in oven
four to six inches from heat.
After IS minutes at 500 degrees
turn over for 10 minutes or to de
sired doneness. Brush both sides
with half the peppercorn butter
and let stand 10 minutes.
+lGreen Peppercorn Butter:
/i cup softened butter
Va cup chopped fresh parsley
2 tablespoons green pepper
corns
2 teaspoons lemon juice
2 teaspoons Worcestershire
sauce
1 teaspoon Dijon mustard
Combine all ingredients and
mix until smooth, use other half
of the peppercorn butter over
vegetables surrounding the steak.
Vegetables:
1 pound fresh broccoli florets
1 tablespoon vegetable oil
1 large green pepper, cut into
'A inch strips
a large red pepper, cut into 'A
inch strips
1 large yellow pepper, cut into
l A inch strips
2 cups cherry tomatoes
Va cup parsley
Cook broccoli and drain. Heat
vegetable oil, add all peppers and
saute three or four minutes. Re
move from heat. Add cherry to
matoes and parsley. Toss and ar
range around steak.
My husband and I live on a
140-acre farm and have raised
polled Herefords for 30 years.
This recipe is really outstand
ing and makes great conversa
tion and top quality eating.
Mary Ann Pedrick
Salem, NJ.
BEEF SALAD
2 pounds round steak, about 'A
inch thick, and sliced into
'A inch strips
10-15 snow pea pods
3 tablespoons vegetable oil
Dressing^
1 teaspoon browning sauce
(seasoning)
1 pound fresh spinach
2 cups thinly-sliced Chinese
cabbage
'A pound fresh mushroom, slic
ed
1 small red onion in rings
3 hard boiled eggs, quartered
12 cherry tomatoes
5 sliced crumbled beef bacon
2 tablespoons sesame seeds
(toast if preferred)
Blanch snow peas and set
aside. Heat oil in large skillet.
Add !h of steak, stir fry until no
pink remains. Remove and re
peat with other half. Add 1 cup
of dressing and browning sauce.
Cover and chill VA hour.
Stir once in between. Remove
stems and wash spinach. Tear to
bite size, add cabbage, mush
rooms, onion and snow peas.
Place on platter. Arrange steak
in center. Garnish with eggs and
tomatoes. Sprinkle with bacon.
A Dressing:
1 cup vegetable oil
'A cup chili sauce
A red wine vinegar
'/’ cup sugar
1 tablespoon soy sauce
Combine in jar and shake vig
orously.
Mary Ann Pedrick
Salem, N.J.
MARINARA BEEF
2 pounds chuck roast (V/i-2-
inches thick)
Va cup Gazebo Room salad
dressing (sold in Giant
supermarkets)
Place chuck roast in glass
Pyrex dish and pour the salad
dressing over top. Set in refriger
ator for four hours, turn and
marinate for another four hours.
Discard marinade. Place roast
on gas grill on low heat. Grill for
30 minutes. Turn once. Can also
be made in oven by placing in
baking dish, roast at 225 de
grees. Do not cover. Let cool and
slice thin.
Mrs. B.M. Campbell
Elizabethville
BEEF ‘O’ ITALIANO
In a heavy medium roasting
pan, place 2-ounces extra virgin
olive oil on medium high heat.
Put 3 to 4 pound beef roast (your
choice) into pan, turn several
times until brown to your liking
on each side. Preheat oven to
400 degrees while searing meat.
Sprinkle with diced onions and
granulated garlic to your taste.
On each side (lightly cover each
side before placing into oven.
Turn heat down to 350 degrees.
Place two medium cleaned
onions in pan with 2-ounces
water. Cover pan, add more
water while cooking if meat is
lacking moisture. Never let meat
get dry. Cook 45-60 minutes, de
pending on size of roast. Turn
temperature to 150 degrees for
Vi hour to 45 minutes or accord
ing to size of roast. You can
make gravy with pan drippings,
if desired.
Toast homemade bread or
Texas toasted bread. Shred or
cut meat over toast and gravy or
serve individual slices or
chunks. Note: no salt or pepper
used. Caution. Please do chores
first.
This is such a hit with our
family because while the beef is
cooking, we are attending church
Sunday morning. Our time is
limited because we work during
the week and raise project pigs
for 4-H projects and show in
competitions in Pennsylvania
and surrounding states. This
recipe does justice for any cut of
meat.
Augie Catalano
Punxsutawney
Chili
Cook-Off
LANCASTER (Lancaster
Co.) Lancaster County Parks,
along with co-sponsors Marietta
Area Business Association and
Harvey’s BBQ hosts its fourth
annual Chili Cook-Off Sept. 16,
from noon to 5 p.m. Held at
Chickies Rock County Park,
Marietta, will be 11 local restau
rants competing for Judges’ and
People’s Choice Awards.
Family activities include
pony rides, a petting zoo, cus
tom car cruise, and a disc jock
ey. Admission is $2, children 10
and under are free.
For more information, call
(717)299-8215.