86-Lancaster Farming, Saturday, January 5, 2002
Readers Submit Best Beef, Veal Recipes
Our readers love beef and veal,
both power-packed with protein,
iron, zinc, niacin, vitamin B 6 and
vitamin 812.
Some families serve their tradi
tional recipes again and again,
never tiring of them. Other read
ers search for new recipes, adapt,
improvise, and add a bit of this
and that.
Participants sent in a variety of
recipes that differ widely in style
and ingredients but guaranteed
to taste top-notch.
No matter what kind of cook
you are, you’re sure to want to
try many of these entries appear
ing in the next two issues of this
paper.
VEAL PARMESAN
6 breaded veal patties
6 slices Swiss cheese
'/: pound spaghetti
26'/>ounce can spaghetti sauce
Bake veal patties according to
instructions on package. Break
spaghetti into 2-inch pieces and
cook until soft. Drain water and
add spaghetti sauce. Cook until
hot. Top baked veal beef patties
with a slice of Swiss cheese and
cover with spaghetti. May sprin
kle with Parmesan cheese if de
sired.
Enjoy! Delicious served with
French bread.
Judy Zimmerman
Myerstown
SWEET POT ROAST
3-4 pounds beef roast
1 onion
1 can mushroom soup
'/’ cup water
!A cup brown sugar
'A cup vinegar
2 teaspoons salt
1 teaspoon mustard
1 teaspoon Worcestershire
sauce
Brown meat on both sides in
skillet. Add onions. Place meat in
baking dish. Blend together re
maining ingredients and pour
over meat. Bake slow at 275 de
grees for 3-4 hours.
This is a savory beef dish
that our family loves. The dish
doesn’t require a lot of prepar-
ation.
Our 3-year-old and
15-month old are already big
meat lovers so I’m looking for
ward to finding new recipes in
Lancaster Farming to try.
Mrs. Eugene Hoover
Stevens
HIGH TEMPERATURE
ROASTED EYE ROUND
3-4 pounds eye round roast
2-3 cloves garlic
Salt and pepper to taste
Seasoned butter:
I/: cup butter
2 teaspoons seasoned salt
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
January
12 Beef Contest Entries
19 Soups and Stews
26 Superbowl Ideas
February
2 Heart-Healthy Cooking
1 teaspoon Italian seasonings
1 teaspoon ground black pep
per
3-4 drops hot sauce
Cut 2-3 slashes in the meat
and insert a clove of garlic in
each slit. Let stand 11/:I 1 /: hours.
Sprinkle salt and pepper on top.
Remove garlic and put roast in
an oven roasting pan. Do not
cover. Do not add water.
Roast in 500 degree oven, al
lowing 5 minutes per pound. Do
not open oven door.
After roasting at high tempera
ture, turn off the oven and allow
meat to remain in closed oven for
V/i-2 hours. Combine all ingredi
ents for the seasoned butter. Mix
well. Slice and serve the roast
with the seasoned butter. Makes
five servings.
Dorothy Carvell
New Holland
DRIED BEEF CASSEROLE
1 can cream of mushroom
soup
1 cup milk
1 cup grated cheese
1 cup uncooked elbow macaro
ni
3 tablespoons finely chopped
onion
V* pound dried beef
2 hardboiled eggs, sliced
Cut dried beef into bite-sized
pieces. Stir soup to creamy con
sistency. Add remaining ingredi
ents except eggs. Fold in eggs.
Turn into buttered f/i-quart cas
serole dish. Store, covered, in re
frigerator for at least 3-4 hours or
overnight. Bake at 350 degrees
for one hour, uncovered. Serves
4-6. ’
Easy to make and tastes
good when it is cold outside.
It’s a special dish for us.
Vera Martin
Bowers
BEEF STROGANOFF
2 pounds round steak
1 pound fresh mushrooms, slic
ed
1 cup butter
1 pound onions, finely chopped
1 can tomato soup
6-ounce can tomato paste
1 teaspoon salt
'/«teaspoon pepper
1 teaspoon soy sauce
1 cup sour cream
Minced parsley
Cut meat in very thin strips;
trim off excess fat. Brown meat
and mushrooms in butter. Add
onions. Combine soup, tomato
paste, and seasonings; add to
meat mixture. Cover and simmer
one hour. Just’before serving, stir
in sour cream. Thicken gravy, if
desired. Serve over buttered noo
dles. Serves 8-10.
Linda Miller
New Smithville
BEEF ALA REINE
2 cups sliced mushrooms
3-ounces dried beef, cut into
strips
2 tablespoons finely chopped
onions
V* cup butter
Vi cup flour
V/i cups milk
1 cup sour cream
1 cup shredded sharp cheese
1 package frozen asparagus
spears, cooked accordingly
Cook mushrooms, beef, and
onions in butter 5 minutes. Blend
in flour, gradually add milk.
Cook stirring constantly until
thickened. Stir in sour cream and
sprinkle with cheese. Cover pan
and allow to stand over low heat
5 minutes or until cheese melts.
Don’t boil. Stir lightly. Serve over
hot cooked asparagus. Can be
served over rice.
Holly Miller
Dauphin Co. Dairy Princess
BREWED BRISKET
4-5 pounds beef brisket or de
sired cut
1 package dry onion soup mix
1 medium onion (sliced into
rings)
2 medium ribs celery, chopped
1 cup chili sauce
Vi cup water
1 can or bottle beer (any kind)
Brown beef in Dutch oven. Put
into roaster and sprinkle dry
onion soup mix over the top of
meat. Arrange onions and celery
on top of brisket. Combine chili
sauce and water. Pour around
meat. Bake covered at 275 de
grees for three hours. Pour beer
over meat and continue cooking
45 minutes longer. Refrigerate
overnight. Remove fat and slice
thin. Warm slowly in sauce.
Serves 8-10.
This is enjoyed by all of us,
especially on a cold, winter
day. It’s great for an entree or
just for sandwiches.
Gail Spielman
Ellington, CT
POT ROAST
4 medium potatoes, cubed
4 carrots, sliced
3-4 pounds rump roast, or pot
roast, cut into serving size
pieces
1 teaspoon salt
A teaspoon pepper
1 bouillon cube
'A cup boiling water
Put vegetables and meat in
slow cooker. Stir in salt and pep
per.
Dissolve bouillon cube in hot
water, then pour over other in
gredients.
Cover. Cook on low 10-12
hours or high 5-6 hours in
5-quart crockpot.
Good on a cold winter day.
Miriam Nolt
New Holland
MARINATED BRISKET
OF BEEF
1 beef brisket
VA cups Coke
'A cup Worcestershire sauce
Marinate meat for several
hours. Drain. Combine:
1 teaspoon allspice
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
Vi cup sugar
A cup soy sauce
Va cup barbecue sauce
'A teaspoon salt
Rub this marinade over brisket
or roast beef. Bake at 325 degrees
until doneness desired. For rare.
News anchors sample Veal Pizziola in celebration of
National Veal Month recently. For the recipe and other
veal recipes, call the Beef Council at (717) 939-7000 or
visit the Website www.pabeef.org.
Winners Named
In Beef Contest
EPHRATA (Lancaster Co.) Lancaster Farming readers
sent in their tastiest beef and veal recipes to vie for fantastic
prizes awarded by the Pennsylvania Beef Council. This event
marks the second contest sponsored by this paper in conjunc
tion with the Beef Council.
Sixteen winners were selected by a random drawing and will
receive one of the following prizes within the next few weeks:
crockpot, 15-piece cutlery/block set, steak knife sets, aprons,
cutting boards, cookbooks, one of several different styles of
roasting pans, hat, and instant read thermometers.
Recipe contest entries will be printed in this week’s and next
week’s issue of Lancaster Farming. Make sure you clip the
recipes, you’re sure to find several that will become your fami
ly’s favorites.
Thanks to all participants for sharing your recipes. Even if
you didn’t win a prize, your recipe is sure to be treasured by
many readers.
The winners include the following: Arlene Hughson, Jeffer
sonville, N.Y.; Marian Hoover, Kutztown; Elaine Swank, Berlin;
Darlene Auker, Akron; John Strommer, Media; Maij Swartz,
Annville; Arlene Hoover, Stevens; Jean Sarver, Millerstown;
Berlinda Myers, Dallastown; Crystal Bollinger, Mifflinburg;
Janet Weaver, Shippensburg; Edna Homing, Lebanon; Linda
Miller, New Smithville; Fern Freeman, Elliottsburg; Sue Becker,
Ephrata; and Gail Ellington, Conn.
grees; well done, 170 degrees.
My family loves this roast
well done.
Mrs. Richard Beachel
Danville
OLD-FASHIONED
BEEF STEW
2 pounds beef, cut
1 Vi-inch cubes
2 tablespoons oil
2 cups boiling water
1 teaspoon Worcestershire
sauce
1 clove garlic
1 medium onion, sliced
1-2 bay leaves
1 tablespoon salt
1 teaspoon sugar
x h teaspoon pepper -
'/: teaspoon paprika
Dash allspice or cloves
6 carrots, diced
6 potatoes, diced
3 onions, diced
10-ounce bag. baby green lima
beans
into
Thoroughly brown meat on all
sides in hot oil. Add boiling
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