Meats and Fish


Meatballs Lisa Lenon

2 tablespoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/2 cup dry bread crumbs
1 pound hamburger
1/4 cup milk
1 teaspoon salt
1 egg
Mix all of the ingredients. Shape it into about twenty 1 1/2 inch balls. Fry them over medium heat, turning them occasionally, for about twenty minutes or until they’re well browned.

Roast beef M. Elinor (Lenon) David

3 pounds roast beef (more if you wish).
Rub the roast beef with garlic powder and place it on a rack. Add one cup of water and cook it at 350° for two hours. Slice and serve it.
Easy beef Stroganoff
Use 1/3 of the roast beef. Cut the beef into small pieces. Boil water for egg noodles. Use two handfuls of noodles for each person. Mix sour cream with 1/2 cup of cold milk. Beat the sauce. Stir the beef, drained and cooked noodles, and sour cream together and serve it hot.

Sweet and sour meatballs Gail Walker

3 pounds ground chuck
1 package onion soup mix
3 eggs
1 1/2 cups bread crumbs, soaked in 1/2 cup milk
Mix the ingredients together and form it into balls. Place them in an 11x13 inch glass dish. Prepare the sauce and pour it over the balls. Cover it and bake it at 350° for one hour.
For the sauce:
1 medium can sauerkraut
1 can whole cranberry sauce
1/2 cup brown sugar
1 1/3 cups water
12 ounces chili sauce
Mix the above ingredients and simmer them for five minutes. Pour it over the meatballs while they are hot and bake it.

Pot roast Loudene Lenon Davis

3 pounds pot roast
1 package onion soup mix
1 can cream of mushroom soup
2 fourteen inch sheets of heavy aluminum foil
Fold the two sheets of foil double and flatten them out. Spread the dry onion soup mix on the foil. Place the pot roast on top of the soup mix and spread the undiluted mushroom soup on top of the pot roast. Bring the foil together securely and twist the ends so the gravy will not leak out, but leave air space for expansion. Place it on a cookie sheet in a 350° oven for 2 1/2 hours. When it’s ready to serve, open one end carefully and pour the gravy into a bowl.

Maid-rites Zelma Lenon Submitted by Steve McGrew

2/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon prepared mustard
2 tablespoons oil
1 pound ground beef
1/4 cup water
1/2 cup ketchup
Worcestershire sauce
Brown the onion in oil and remove it from the skillet. Add the ground beef, salt, pepper, and mustard. Stir it until the meat is browned. Return the onion to the skillet with the water and ketchup. Let it simmer over low heat until it’s thick. If there’s too much fat, skim it off.
Place it on buttered, toasted buns and serve it with pickle relish.

Baked chicken in barbecue sauce Jeffery Len Mann

16 ounces tomatoes, drained and dried
3 pounds chicken wings and/or thighs
2 tablespoons cooking oil
2 diced medium onions
2 cups chili sauce
1 teaspoon salt
pepper to taste
Chicken parts cook in a flash. These are browned and then baked for half an hour in a thick, tangy sauce.
Preheat the oven to 375° and heat the oil in a Dutch oven. Add the onions and chicken. Brown the chicken on all sides. Cover it and simmer for 5–10 minutes.
In a medium size bowl, mix together the chili sauce, salt and pepper, and tomatoes. When the sauce is well blended, pour it over the chicken and mix it well. Bake it for thirty minutes.

Old fashioned chicken and dumplings Gladys (Russell) Morgan

Cut one large baking or stewing hen up and place it in a large saucepan with enough water to cover it. Add salt and pepper to taste and cook it until it is tender.
For the dumplings:
2 cups flour
1/2 cup lard
1 teaspoon salt
Cut the lard into the flour and salt and add enough water to form manageable dough. Turn the dough out on a floured board and knead it in additional flour until the dough is firm. Divide it into 2-3 portions and roll it out to the desired thickness. Cut it into strips, 1x2x3 inch pieces. Remove the chicken pieces from the broth and set them aside. Drop the dumpling strips into the boiling broth and reduce the heat to prevent it from boiling over. Allow it to simmer until the dumplings are done. Be sure to have a sufficient amount of broth. Sprinkle it with black pepper if desired.
This is the way my mother, Clara (Lenon) Russell, taught me to make dumplings. My Grandmother, Martha Russell, made them like this also.

Texas beef skillet Lori Ebersohl Mayhugh

1 pound ground beef
3/4 cup chopped onion
16 ounces cut up tomatoes
15 1/2 ounces red kidney beans
1/2 cup quick-cooking rice
1 1/2 teaspoons chili powder
1/2 teaspoon garlic salt
crushed corn chips
3 tablespoons chopped green pepper
3/4 cup shredded American cheese
In a heavy skillet, cook the ground beef and onion until the meat is browned and the onion is tender, and drain off the fat. Stir in the undrained tomatoes and the undrained beans, uncooked rice, green pepper, chili powder, garlic salt, 1/2 cup of water and 1/2 teaspoon of garlic salt. Bring it to boiling, then reduce the heat. Simmer it, covered, for twenty minutes, stirring it occasionally. Top it with cheese, cover and heat it about three minutes or until the cheese melts. Sprinkle the corn chips around the edges. Serves six.

Fried Squid Jayne Barnes Raso

2 1/2 pounds squid, cleaned and cut into rings
6 cups oil
2 cups flour
pinch of salt
2-3 lemons (garnish)
Salt the squid lightly and dredge it lightly in flour. Heat the oil very hot, about 375°. Add the squid and fry it until it’s golden brown. Drain it on paper towels and serve it hot with lemon slices or wedges. Serves eighteen.

Spaghetti and meatballs Marlene Morgan

1 pound ground beef
1/4 pound pork sausage (optional)
1 medium onion, chopped fine
1/2 pound finely chopped fresh mushrooms
1-2 eggs
8 ounces tomato sauce and 1-2 cups water
1/2 bunch fresh parsley, tops only, chopped
salt and pepper to taste.
Mix the beef and sausage well. Mix the above other ingredients. Sprinkle it generously with grated cheese. Mix it again and form it into meatballs (not too large). Brown it in cooking oil. Cook it until it is done, turning it often. Add the tomato sauce and water. Let it cook until it is thick. Serve it with cooked spaghetti and French bread.

Cajun steak and rice Shirley Reeves

Cube one round steak and sauté it in a small amount of oil. Add:
2 teaspoons Worcestershire sauce
8 ounces tomato sauce
1 chopped green pepper
1 chopped onion
1 teaspoon oregano
1/4 teaspoon garlic salt
Simmer it until it’s tender, and add one can of mushroom soup. While the steak is simmering, cook one cup of rice and one teaspoon salt in three cups of water. Rinse the rice, add three tablespoons of margarine and serve it with the meat.

Chestnut meatballs Melanie Bell

2 cups soft bread crumbs
1/2 cup milk
1 tablespoon soy sauce
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/2 pound ground chuck
1/2 pound pork sausage
5 ounces water chestnuts
Combine the bread crumbs, milk, soy sauce, garlic salt, onion powder, chuck, and sausage meat. Drain the chestnuts and chop them finely. Add it to the meat mixture and blend it well. Form it into one inch balls.
Bake it for 18-20 minutes in a 350° oven. For the sauce:
8 1/2 ounces crushed pineapple
1 cup brown sugar
2 tablespoons cornstarch
2 teaspoons soy sauce
1 cup beef bouillon
1/2 cup vinegar
1/3 cup chopped green pepper
Drain the pineapple, reserving the liquid. In a medium saucepan, com-bine the brown sugar and cornstarch, add the re-served pineapple juice, bouillon, vinegar, and soy sauce. Bring it to a boil, stirring constantly, and cook it until it is thickened and clear. Boil it for one minute. Stir in the green pepper and pineapple.

Salt and pepper pork roast Amanda Barnes Johnson

3 pounds boned and tied pork roast, fat trimmed
2 tablespoons honey
1 tablespoon prepared mustard
1 tablespoon crushed peppercorns
Mix the honey and prepared mustard and brush it on the roast. Mix the salt and peppercorns spread on wax paper or a cutting board. Roll the meat on the mixture. Roast it on a rack for one hour and forty five minutes, or if you are using a thermometer, until 170° is the inside temperature. It has a very crispy outside and juicy inside. Serves 6-8.

Sunday codfish cakes Dennis Abraham

1 small chopped onion
8 sprigs parsley
Blend the two for 5-7 seconds.
2 cubed boiled potatoes
2 eggs
3 tablespoons melted butter
salt and pepper to taste
Add one pound of drained cod fish. Cut it in pieces and Mix it all well in a blender or food processor. The mixture should be coarse. Chill it for an hour in the refrigerator, shape it into flat cakes, and coat it in well-seasoned bread crumbs. Fry it in the skillet with oil, on both sides until golden brown, about 4-5 minutes per side.

Spanish pork chops or pork steak Denise Vrana Hollingsworth

4 pork blade steaks
1 tablespoon oil
1 teaspoon salt
1/8 teaspoon pepper
8 ounces tomato sauce
1/4 cup cooking sherry
2 teaspoons sugar
1/4 teaspoon basil
2 medium sliced onions
1 tablespoon Worcestershire sauce
In a large skillet over medium heat, brown the pork steaks and pour off the drippings. Sprinkle it with salt and pepper.
In a bowl, mix the tomato sauce, sherry, Worcestershire sauce, sugar, and basil, and pour it over the steaks. Add the onion slices. Cover it tightly and simmer it for forty five minutes or until the steaks are done. It can be served with rice or noodles. Serves four.

Moist and crispy onion chicken Maxine Smith Mann

1 envelope onion soup mix
3/4 cup fine dry bread crumbs
One 2 1/2-3 1/2 pound broiler-fryer chicken, cut up
1/2 cup mayonnaise
Place the onion soup mix in a large plastic food bag and shake it to blend it. Brush the chicken on all sides with mayonnaise. Place one piece of chicken at a time in the bag, close it tightly and shake it until the chicken is coated. Bake it in a 400° oven 40-45 minutes or until it’s golden brown and tender. Serves 4.
Note: For extra oniony chicken, use two envelopes of onion soup mix and reduce the bread crumbs to 1/3 cup and proceed as above.

Beef Stroganoff Rosalie Russel
(Mrs. Wm. Howard)

1 clove garlic
1 minced onion
1 pound ground beef
1/4 cup margarine
1/2 teaspoon salt
2 teaspoons flour
1/4 teaspoon pepper
8 ounces mushrooms
1 can cream of chicken soup
1 cup sour cream
Sauté the onion and garlic in margarine. Brown the beef, add the flour, salt, pepper, and mushrooms. Cook it for five minutes. Add the soup and let it simmer, uncovered, for ten minutes. Stir in the sour cream and heat it through. Add some parsley if desired and serve it on cooked noodles.

Sweet and sour chicken wings Maxine Smith Mann

20-25 broiler-fryer chicken wings, rinsed well
1 cup pineapple juice
1 cup soy sauce
1 cup sugar
1/4 cup water
1/2 cup vegetable oil
2 cloves crushed garlic
1 tablespoon ground ginger
pineapple chunks, cherry tomatoes, mandarin orange slices, kiwi slices can be used for garnish (optional)
With a sharp knife or kitchen shears, cut off and discard the tips of the wings and cut the wings in half. In a large shallow, non-corrodable pan, combine the pineapple juice, soy sauce, sugar, water, oil, garlic and ginger. Add the chicken wings and cover and refrigerate it overnight. About an hour before serving, preheat the oven to 350°. Place the wings on a foil-lined shallow pan or baking sheet, reserving the marinade. Bake the wings, uncovered, for forty five minutes, basting fre-quently with the marinade. Turn the wings once during baking time and continue until they are a deep golden brown and fork-tender. Place them on a large platter to serve them and garnish with pineapple chunks, cherry tomatoes, mandarin orange sections and kiwi slices threaded onto decorative picks, placed here and there on the wings. Provide plenty of napkins!
Makes ten appetizer servings of 4-5 pieces each.

Grandma Margaret Vrana’s stuffed peppers Elizabeth Russell Vrana

6 green peppers
1 pound ground beef
1/2 cup cooked white rice
1 finely chopped onion
salt and pepper to taste
1 can tomato soup
3 small cans tomato sauce or you can use tomato juice and 1/2-1 cup water
Cut the tops off of the peppers and clean out the seeds. Mix the meat, rice, salt, pepper, and onions together and stuff it in the peppers. Place the tops back on and use toothpicks to keep them in place. In a soup pot, mix the tomato soup, the tomato sauce and the water. Set the stuffed peppers in the sauce mix and simmer until done. If there is any stuffing left over, form small balls and drop them into the sauce.

Oven baked chicken Elizabeth Russell Vrana

1 cut up frying chicken
1 stick margarine
season to taste
1 cup bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon parsley flakes
Melt the margarine and add the seasoning. Mix the cheese and parsley flakes with bread crumbs. Dip the chicken in the margarine and roll it in the bread crumb mixture. Place it skin-side up on a baking sheet lined with aluminum foil and lightly oiled. Bake 1 1/2 hours or until done in a 350° oven.

Chicken wings Pacifica Elizabeth Russell Vrana

12-15 chicken wings
1 cup soy sauce
1 cup packed brown sugar
1/2 cup butter
1 teaspoon dry mustard
3/4 cup water
Heat the ingredients together until the sugar and butter have melted. Cool it, then pour it over the chicken wings that have been placed in a baking dish. Marinate it for two hours in the refrigerator. Bake it for forty five minutes in a 350° oven; baste with sauce occasionally as it bakes.

Meatballs Linda Vrana

2 pounds hamburger
1 can chopped water chestnuts
1 egg
salt and pepper to taste
1/2 cup chopped onions
Mix all the ingredients and roll it into small balls. Bake it on a cookie sheet for 20-30 minutes at 350°. Make a sauce of:
1 cup soy Sauce
1 medium jar apricot preserves
1 cup water
1/2 cup packed brown sugar
1 small can light fruit cocktail
Heat all these ingredients together until boiling, then simmer the meatballs in the sauce until they are heated through.

Chicken wrap-ups Terrie Nichols

1 package chicken breasts
1 can cream of chicken soup
1 can crescent rolls (8 to a package)
cheese
milk
Boil the chicken and debone it into pieces when it’s cool. Place the chicken into the center of each crescent roll and sprinkle it with cheese. Fold the crescent rolls up like you would a diaper. Butter a baking dish and place the roll-ups in it. Heat the soup and one can of measured milk in a pan until it’s bubbly. Pour it over the chicken rolls and bake them in a 350° oven for about thirty minutes or until brown. A few minutes before it is done, sprinkle cheese on top of it and allow the cheese to melt.

Country style ribs Charles E. Russell

3 tablespoons cornstarch dissolved in lemon juice
3 pounds country style pork ribs
1/2 cup chopped green peppers
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup pineapple juice
1/2 cup chili sauce
1/2 cup lemon juice
1/4 cup brown sugar
Season the pork ribs with salt and pepper and celery salt and brown them in oil. Put the ribs in the baking dish or crock pot. Sauté the chopped vegetables in a skillet and add the remaining ingredients. Pour it over the ribs, cover them and bake at 325° for 2 1/2 hours, or in the crock pot, cook it until it’s tender.

Tacos Mary Jacobson Nichols

In a skillet, brown:
1 pound ground beef
1 diced onion
2 pods garlic, chopped fine
Then add two fresh, chopped tomatoes. Sprinkle it with about one tablespoon of flour. Simmer it, covered, until the tomatoes wilt and the mixture begins to thicken.
Preheat the taco shells in a hot oven, about 450°. Fill the shells about half full of the meat mixture, and top it with shredded lettuce and grated longhorn cheese. Top that with picante sauce.

Enchiladas Mary Jacobson Nichols

In a skillet, brown:
1 pound ground beef
2 pods garlic, chopped fine
1 onion, cut in pieces
Place some of the meat mixture in a preheated* corn tortilla, roll it up and place it in a baking dish (a heavy cup may be used to hold the tortilla in place). Cover with one can of chili without beans. Top it with grated longhorn cheese and diced onion. Bake in a 350° oven for thirty minutes.
*To heat the tortillas, place a tortilla in a dry skillet over low heat and put your finger on the tortilla. When heated to your touch, turn it over and heat the other side. Then fill and roll it. This keeps the tortilla from tearing apart when rolled.

Meatballs ‘n’ dip Sherry (Smith) Alstat

1 pound ground beef
1/4 cup dry bread crumbs
1/4 cup milk
1 teaspoon Worcestershire sauce
1 teaspoon salt
dash of pepper
1 egg
Mix together all of the ingredients and shape it into small balls, using one teaspoon measure for each. Brown the meatballs in two tablespoons of melted shortening. Reduce the heat and let it simmer while making the dip.
For the dip:
1 cup dairy sour cream
1/4 cup milk
5/8 ounce brown gravy mix
Combine the above ingredients in a small saucepan. Heat it, stirring constantly for five minutes. Use it as a hot dip for the meatballs. Use toothpicks to dip the meatballs in the dip, keeping it hot in a fondue pot or something similar.

Batter for fish Sharon Lenon McIntire

Dip the fish fillet in dry pancake mix, then dip the fillet in buttermilk, preferable to plain milk. Then dip the fillet in the dry pancake mix again.
Salt and pepper the dry mix before beginning and add one teaspoon of dry mustard to mix with it, to take away the slightly sweet taste of the pancake mix. Cook it slowly as the coating browns quickly and could burn. Use it on fillets only.

Fish court-bouillon Nolia LeBlanc
submitted by Rosalie Russell

1 cup cooking oil
1 cup flour
1 small can tomato sauce
2 large chopped onions
1 cup chopped celery
1 cup chopped onion tops
2 tablespoons chopped parsley
1 large chopped green pepper
3 cloves chopped garlic
1 cup cooking sherry
4 pounds deboned fish
lemon juice
Worcestershire sauce
hot pepper sauce
salt and pepper to taste
Make a brown roux of the oil and flour, about half and half. Add the onions, celery, garlic, and green pepper, and cook it until it’s soft. Add the tomato sauce and cook it slowly, stirring about every five minutes. Add about four cups of hot water and let in simmer for an hour. Add the fish. Be careful not to cook it too much, so fifteen minutes should be plenty. Season it to taste and add the parsley and sherry about five minutes before serving. Serve it over rice.

Tender pork chops and gravy Charles E. Russell

1 can cream of mushroom soup
3-4 pork chops
Brown the pork chops on both sides. Remove the chops from the pan and pour in the soup and 1/2-3/4 cup of water. Simmer the chops in the soup for thirty minutes. Use the soup as gravy.

Garlic shrimp Rosalie Russell

1 1/2 cups melted butter
2 cloves minced garlic
dash cayenne pepper
1/3 cup chopped parsley
1/2 teaspoon paprika
1 1/2 cups cooking sherry
5 pounds shrimp, deboned and deveined
Sauté the shrimp in butter and add the other ingredients. Serve it hot over cooked rice.

Meatball risotto Terri Russell Rosene

Shape a half pound of ground beef into tiny balls, and brown them well in two teaspoons of butter or margarine. Add:
1 1/2 cups spaghetti sauce
1 1/2 cup water
Bring it to a boil. Stir in:
1 1/2 cup instant rice
1/4 cup grated Parmesan cheese
Cover it, remove it from the heat and let it stand for ten minutes. The rice is a tasty alternative to the usual spaghetti.
Editor’s note: Risotto is a dish that’s become associated with fancy high end restaurants, but really it’s the epitome of Italian home cooking and comfort food.

Cajun crab boil Terri Russell Rosene

6 crabs
2 pounds crayfish
3 pounds shrimp
2 pounds smoked sausage
2 large onions
1 pound small red potatoes
1 dozen ears corn
2 whole lemons
2 large bags crab boil seasoning
Boil water in a large pot and add the seasonings and potatoes. Cook it for fifteen minutes, then add the rest of the ingredients except the shrimp. Cook it for fifteen more minutes or until it’s done. Drain it well and serve it by spreading it out on thick newspapers. Portions are optional, as are ingredients.

Quick Salisbury steak Betty Jean Russell

ground beef
1 egg
1 can cream of mushroom soup
1 package dry onion soup mix
Mix the ingredients together and form it into steak patties. Brown them on both sides in a deep skillet. Remove them from the skillet and pour out the grease. Add the mushroom soup with 1/4 cup of water and simmer the steaks in this. Serve the steaks and gravy with potatoes.

Oven beef stew Betty Jeanne Russell

2 pounds stew meat, browned if desired
5 medium potatoes
1 cup chopped celery
4 medium onions
1 large can tomatoes
2 teaspoons salt
Bake it covered for three or more hours in a 325° oven. A little thyme, sage, and oregano give a very good flavor.

Shrimp Stroganoff Bonnie Russell
(Mrs. Howard Lee)

Sauté:
1/2 cup chopped onions
1 can drained and sliced mushrooms
1 tablespoon grated garlic
1 tablespoon margarine
Add:
1 can cream of chicken soup
1 cup sour cream
Heat it good and add one pound of cooked and cleaned shrimp. Heat it more and serve it over five cups of cooked noodles.
Pour 2 1/2 tablespoons of melted margarine and three tablespoons of poppy seed over the noodles. Mix it well and put the Stroganoff on top of the noodles.

Grandma’s Meat Pie Sherri Russell

Bake a pork roast seasoned with salt, pepper, and garlic. Cool it and chop it up fine. In a skillet, use the oil from the roast to fry the onions, bell peppers, and celery (all chopped fine) all at the same time. There should be about two cups of these vegetables. Cook it slowly until it’s half done. Add the meat and mix it well. Add one teaspoon of imported oregano and crushed red peppers to taste. Put it in an unbaked pie shell and top it with a second crust. Bake it until it’s golden brown.
Makes two pies or one deep dish pie. You may use beef or chicken.

Louise Jones’ pizza Sherri Russell

1 pound lean hot sausage
1 pound extra lean ground beef
1 bunch chopped green beans
1 chopped small green pepper
Cook it together and crumble it fine with fork. While it is cooking, add:
1 bunch chopped green onions
1 small chopped green pepper
1 teaspoon crushed red pepper
1/4 teaspoon oregano
salt and pepper to taste
Mix it well and let it simmer for five minutes, then drain it well. Melt one pound of Velveeta cheese in the microwave. Add the cheese. Bake it for twenty minutes at 400°. Serve it on English muffins.

Swingin’ wings Dr. Wm. H. Russell

Separate the chicken wing sections and discard the tips. Wash and dry them. Mix:
1 large can Parmesan cheese
1-2 tablespoons garlic powder (depending on your taste)
Melt enough margarine to accommodate the amount of wings you wish to prepare. Dip the wings in margarine, then in cheese to coat them thoroughly. Line a shallow baking pan with foil and arrange the wings in rows; don’t crowd them. Bake at 350° about thirty minutes or until they are tender and golden brown.

Chicken cashew Loudene Lenon Davis

1 three pound frying chicken
2 cups water
2 teaspoons salt
1 cup chopped celery
1 teaspoon grated onion
1 tablespoon butter
1 tablespoon soy sauce
dash Tabasco
1 can cream of mushroom soup
1 cup chicken broth
1 can chow mein noodles
1/2 cup chopped cashews
Place the chicken, water, and salt in a pan. Cover it and cook for about an hour until it’s tender. Cool it and remove the skin and bones, leaving the meat in large pieces. Sauté the celery and onions in butter for five minutes. Add the soy sauce, Tabasco, and mushroom soup, and pour it into a casserole dish. Sprinkle the noodles and nuts on top. Bake at 350° for twenty minutes.

Veal Parmesan Jeanette Morgan Crown

2 cups marinara sauce
1 cup dried bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
2 eggs
3 tablespoons butter or margarine
1/4 cup fresh grated Parmesan cheese
6 veal cutlets, each cut about 1/4 inch thick
8 ounces Mozzarella cheese cut into six slices
Prepare the Marinara sauce. On waxed paper, mix the bread crumbs, salt, and pepper. In a pie plate, beat the eggs slightly. Dip the cutlets in the egg, then the bread crumbs, repeating each once.
In a twelve inch skillet over medium-high heat, in hot butter, fry the cutlets a few at a time, until browned on both sides. It takes about ten minutes. Arrange the cutlets in a skillet and spoon some sauce over each cutlet. Top each with a slice of Mozzarella and sprinkle with Parmesan. Reduce the heat to low; cover and cook it until the cheese is melted, about five minutes.
Editor’s note: Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young males of dairy breeds who are not used for breeding. Generally, veal is more expensive than beef from older cattle.
Some methods or aspects of veal production are controversial due to animal welfare concerns.
Veal has been an important ingredient in Italian, French, and other mediterranean cuisines from ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried escalopes, fried veal Grenadines, stuffed paupiettes, and many more.

Teriyaki steak Shirley Reeves

2 1/2 pounds round steak, cut into cubes
1 teaspoon ground ginger
1/2 cup soy sauce
1 tablespoon sugar
1 clove crushed garlic
2 tablespoons oil
Mix the sauce and pour it over the meat in a crock pot. Cook it on low for 6-8 hours. Serve it over cooked rice or noodles.

Salmon skillet supper Lou Emma Smith

15 1/2 ounces salmon, drained and flaked
1 medium diced onion
1 lightly beaten egg
1 cup uncooked rice
10 ounces condensed chicken broth
1 can water
1/2 teaspoon salt
1/2 teaspoon pepper
10 ounces fresh or frozen peas, cooked in a little boiling water for 5 minutes
In a large skillet or Dutch oven, combine the onion, salmon, egg, cooked peas, rice, broth, water, salt, and pepper. Mix them well. Bring it to a boil and stir it thoroughly. Reduce the heat to a simmer, cover it and cook it for twenty five minutes.

Italian beef Louemma Russell Smith

12 ounces beer
6 beef bouillon cubes
salt and pepper
bay leaf
garlic salt
2-3 pinches oregano
1 chopped garlic button
1 tablespoon sugar
celery tops (3-7 leaves) or even celery flakes will suffice
1 large diced onion
4-5 pounds sirloin roast, rolled, or rump (arm roast is a good substitute and much cheaper)
Cut the roast into 2-3 inch cubes. Pour twelve ounces of beer over it, and fill the pan with enough water to cover the roast. Add the rest of the ingredients, and bring it to a boil and simmer it for three hours, or until the beef is tender. Strain the juice and let the beef cool enough to shred by hand. Pour the juice back over the beef, cover it and let it set overnight. Cut Italian buns apart and fill them with the beef and liquid and wrap them in aluminum foil. Keep them in the oven until ready to serve, or reheat them with a microwave.
For a larger recipe, use the following ingredients:
20 ounces beer
12 pounds beef
9 bouillon cubes
salt and pepper
4-6 pinches oregano
garlic salt
4-5 bay leaves
2 chopped garlic buttons
2 tablespoons sugar
about 10 celery leaves
1 large onion or 1 1/2 medium size onions, diced

Turkey Creole Louemma Russell Smith

4 tablespoons cooking oil
2 cups diced onions
2 1/2 cups diced celery
1 cup diced green pepper
2 teaspoons finely minced garlic
5 teaspoons original Worcestershire sauce, divided
4 cups diced cooked turkey, about 1 1/2 pounds
1 large can chopped tomatoes
1 tablespoon paprika
2 teaspoons salt
2 tablespoons Cornstarch
1/4 cup water
Heat the oil in a large heavy sauce-pan. Add the onions, celery, green pepper, and garlic. Sauté it for five minutes. Add the tomatoes to the saucepan and stir in the paprika, salt, and three tablespoons of Worcestershire sauce. Bring it to boiling, then reduce the heat and let it simmer, covered, for twenty minutes.
Blend the cornstarch with water and stir it into the saucepan. Add the turkey and the remaining two teaspoons of Worcestershire sauce. Simmer it covered, stirring constantly, until the mixture is thickened, about ten minutes. Spoon it into a parsleyed rice ring, if desired, or serve with rice. Serve it with crisp rolls and a mixed fruit salad.

Sweet ‘n’ sour chicken Louemma Russell Smith

1 pound boneless chicken, cut into cubes
2 teaspoons oil
1 minced clove garlic
1 cup green pepper strips
1 cup carrot strips
1 cup soy sauce
2 tablespoons cooking sherry (optional)
2 tablespoons vinegar
3 tablespoons brown sugar
1/2 teaspoon ginger
8 ounces pineapple in juice
1 1/2 cups minute rice
Brown the chicken in oil. Add the garlic, green pepper, and carrots. Sauté it briefly. Add the bouillon, soy sauce, sherry, vinegar, sugar, ginger, and pineapple with the juices. Bring it to a full boil and stir in the rice. Cover it, remove it from the heat and let it stand for five minutes. Stir it before serving. Makes four servings.

Chicken and dumplings Bertha V. Bongiorno

old chicken
1 cup cooled chicken broth
1 egg
1 teaspoon salt
Add enough flour to make a stiff dough. Roll it out thin, cut it in strips, and drop it in the broth. Cook it until it is tender.

Southern meatloaf Louemma Russell Smith

1 1/2 pounds lean ground beef or ground chuck
1 medium diced onion
5 slices bread
1 teaspoon basil
1 tablespoon parsley
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
pepper to taste
2 slightly beaten egg whites
1 pound tomato sauce
1 tablespoon prepared mustard
Combine the first nine ingredients and 1/4 cup of the tomato sauce and gently shape it into a loaf. Pour the tomato sauce into a bowl, and using the can as a measure, add the same amount of water. Mix in the prepared mustard. Pour the sauce over the loaf and bake it at 350° for one hour.
Yields six servings with approximately 350 calories per serving.
Editor’s note: Meatloaf of minced meat was mentioned in the Roman cookery collection Apicius as early as the fifth century. Meatloaf is a traditional German, Scandinavian and Belgian dish, and it is a cousin to the Dutch meatball. American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times. Meatloaf in the contemporary American sense did not appear in cookbooks until the late nineteenth century.
During the Great Depression, cooking meatloaf was a way to stretch the food budget for families by using an inexpensive type of meat and leftovers. It was popular to add cereal grains, bread or saltines to stretch the meat.
I grew up eating lots of meatloaf. Grandma McGrew’s was the best, and I think she used this recipe.

Surprise meatloaf Louemma Russell Smith

1/2 cup milk
1 small grated onion (2 tablespoons pulp and juice)
1 teaspoon salt
1/2 teaspoon pepper
2 slices bread, 1/2 inch thick, crust left on and crumbed (1 cup)
1 pound lean ground beef
1 large raw egg
3 large hard boiled eggs
Beat the raw egg and the milk together in a medium mixing bowl to blend it. Add the onion, salt, pepper, and crumbled bread. Let it stand for 5-10 minutes, and add the beef, and thoroughly mix it together with your hands. Pack half of the mixture into an ungreased loaf pan about 8x4x2 1/2 inches. Starting in the center, arrange the peeled hard boiled eggs, with the ends fairly close together lengthwise over the center of the meat mixture. The eggs will not come to the ends of the pan. Pack the remaining meat mix-ture over the eggs.
Bake it in a preheated 350° oven for fifty minutes. Remove it and let stand 5-10 minutes. Pour off the liquid and turn it out, turning it right side up. Cut it crosswise in about 1/4 inch thick slices. Most of the slices will have a whole egg slice, white and yolk, in the center, but some slices will have just the white ends of the eggs and the end slices of the meat loaf will have no egg. Serve with mushroom sauce if you like.
Serves 6.

Chicken drumettes (or wings) Mary Jane Lenon

1 envelope onion soup mix
ten ounces apricot preserves
3-4 pounds chicken drumettes (or wings)
1 eight ounce bottle Russian dressing (The dark kind, no mayonnaise)
Combine the first three ingredients in a bowl and mix it well by hand. Arrange the chicken in a large baking dish and pour the mixture over the chicken. Cover and refrigerate it for at least eight hours or overnight. Uncover it and bake at 350° for 1-1 1/2 hours.

Meat Loaf Loudene Lenon Davis

1 1/3 pounds ground beef
3/4 cup uncooked oats
2 beaten eggs
1/4 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
1 cup tomato juice
Combine all of the ingredients thoroughly and pack them firmly in a baking dish. Bake it at 350° for one hour. Let it stand for five minutes before slicing.

Italian chicken wings Stella Howell Lenon submitted by Bertha Lenon Bongiono

Wash the wings and dry and singe them. Cut off the tip of each wing and discard it. Cut through the joint of the wing to make two pieces. Marinate the pieces of chicken In Italian salad dressing. Drain the marinade from the wings and reserve it. Place the wings in foil or broiling pans and sprinkle them with paprika. Place them in a preheated 350° oven. Use the marinade to baste them, and turn the wings every fifteen minutes. Roast them for one hour and serve them as appetizers.

Hot chicken loaf Bertha Lenon Bongiorno

1 stewed chicken
1 stalk of celery
Carrots
Cook it until it’s tender and remove the bones when it is cool. Add one tablespoon of butter in one cup of hot milk. Mix it with the chicken and one cup of soft bread crumbs. Add:
pepper to taste
1 teaspoon salt
chopped green pepper
1/4 cup chopped celery
4 diced pimentos
2 beaten eggs
Bake it in an oven at 350° for one hour. Make the gravy from the chicken broth and serve it over the loaf. Bake it in a loaf pan or in a larger pan and serve it in squares.

Chicken rococo Eileen E. Bongiorno Karas

10 ounce stick of cheddar cheese
4 boned and skinned chicken breasts
2 beaten eggs
3/4 cup dry bread crumbs
margarine
1 chicken bouillon cube
1 cup boiling water
1/2 cup chopped onion
1/2 cup green pepper
2 tablespoons flour
1/4 teaspoon pepper
2 cups cooked white rice
1 cup cooked wild rice
3 ounces stemmed and drained mushrooms
Heat the oven to 400°. Cut the cheese into eight equal sticks. Cut the chicken breasts in half and flatten each to 1/4 inch thickness. Roll each piece around a stick of cheese and secure it with a toothpick. Dip it in the eggs, then the bread crumbs. Brown it in margarine. Dissolve the bouillon cube in water.
Cook the onion and green pepper in 1/3 cup of margarine until it’s tender, and add the flour, seasoning, and bouillon. Cook it until it is thickened. Add the rice and mushrooms. Pour it into an 8x10 inch baking dish. Top it with the chicken and bake it at 400° for 20 minutes. Makes eight servings.

 
 


 
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