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Sauerbraten (German Pot Roast

Serving Size : 12

6 pounds beef top round roast

Marinade

1 cup Cider Vinegar
1 quart Beer ( I Use Heineken )
1 each large onion -- sliced
1 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 each Bay Leaves
4 each Cloves, Whole
1/2 teaspoon Thyme
1/4 teaspoon Ginger
1 teaspoon salt
1 teaspoon pepper
1/2 tablespoon Garlic -- minced

1/2 cup Olive Oil
1/4 cup Sugar

Marinade From Beef
1 Cup Beef Stock

1/2 cup Red Wine
1/4 cup Sour Cream
Roux if needed

[1) Mix Vinegar, Beer and Seasonings, bring to a boil Pour over Beef.....Marinate 2-3 days in refrigerator. Turn twice each day. 3 or 4 days is even better.

[2) Remove meat from marinade and pat meat dry. Brown Meat in Olive oil on all sides. Sprinkle a little sugar over beef and brown. The browning does not seal in juices as many think - what browning does is develop more complex flavors - so brown it well and don't skip this step.

[3) Pour marinade into large pot and add the browned beef. Add beef stock to just barely cover meat about 2/3 or more. SIMMER 3 - 4 hours, covered, until meat is 160 to 180 degrees F internal temperature.

[4) When done, remove meat; Strain liquid, pressing vegetables to get all the juices. Add Red Wine to cooking liquid and reduce till flavor is correct. Add Sour Cream and mix in; thicken with roux if needed.

For a stronger and more intense flavor:
* You may leave out the ginger and use crushed ginger snap cookies instead of roux to thicken the gravy. Or do both.
** You can also press cloves into the meat before marinating, 20 to 30 cloves. Be sure to remove them before cooking.

Sweet Corn Casserole

Servings: 6 to 8 side

 

1/4 cup (1/2 stick) butter or margarine
2 tablespoons vegetable shortening
1/2 cup masa harina flour (Mexican corn masa mix)
2 cups loose-pack frozen whole-kernel corn, partially thawed
3 tablespoons cold water
3 tablespoons ALBERS® Yellow Corn Meal
1/4 cup granulated sugar
2 tablespoons NESTLÉ® CARNATION® Evaporated Milk
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon chili powder (optional)

 

PREHEAT oven to 350° F.

 

 Lightly grease 9-inch pie plate.

PLACE butter, vegetable shortening and flour in food processor; cover. Process until creamy. Add water and corn; process until corn is coarsely chopped. Combine corn meal, sugar, evaporated milk, baking powder and salt in medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder.

BAKE for 40 to 45 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve.

"Rice" Pudding

1/2 cup finely grated (riced) RAW cauliflower
1/2 cup ugar
1/4 cup Brown Sugar

4 oz. cream cheese
2 egg yolks
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves

Mix 1/4 cup of cream with sweeteners, extracts, spices, and cauliflower. Heat in microwave for 1 1/2 minutes. Let stand for 15 minutes. Beat egg yolks with 1/4 cup of cream; set aside. Pour remainder of cream in sauce pan, add cream cheese and cook on medium heat, stirring constantly, until thickened. Add cauliflower mixture and egg mixture to pan and stir to rethicken.

Pour into 4 small ramekins or pudding dishes and refrigerate 1-3 hours. Serve and enjoy!

 

Makes 4 servings.

Corn Dogs

1 1/2 cups unbleached flour
              1 cup cornmeal
              3 tablespoons granulated sugar
              1 tablespoon baking powder
              1/2 teaspoon salt
              3 tablespoons butter, softened
              1/3 cup skim milk
              2 whole eggs , slightly beaten
              8 popsicle sticks
              8 hot dogs
 

 Preheat oven to 375F. Prepare a baking sheet with cooking spray; set aside.  In a food processor, combine flour, cornmeal, sugar, baking powder and salt.  Pulse three times to combine. Add the butter and pulse six times until  mixture is crumbly. Add milk and eggs . Pulse just until the dough holds  together. Remove dough and place it on a cutting board. Knead about six times  then divide the dough into eight equal pieces. Roll each piece into a thin,  flat rectangle. Insert a popsicle stick mid-point into each hot dog. 

 Place the hot dog lengthwise down one side of a piece of dough and roll up.
 Smooth the edges with a little water. Repeat with remaining hot dogs.
 Refrigerate for 20 minutes. Place corn dogs onto the prepared sheet.
 Bake 12 minutes, turning often to promote even browning.

Cantonese Chicken

3 lb chicken breasts or chicken cut in serving size pieces

1/2 cup ketchup3 tbsp soy sauce

3 tbsp liquid honey

2 tbsp lemon juice

2 tbsp water (30 ml)

Spray small roaster or 9x13" pan with PAM. Set chicken pieces in pan.

Mix rest of ingredients. Spoon over chicken. Turn chicken & coat bottom with sauce. Cover and marinate for at least 2 hours.

Bake, covered for 30 minutes @ 375F . Baste chicken, then bake uncovered for another 30 minutes.

Scalloped Potatoes

6 cups raw potatoes, sliced thin
4 tablespoons flour
2 1/2 teaspoons salt
1/8 teaspoon pepper
1 onion, minced
2 1/2 cups hot milk
2 tablespoons butter

Place a layer of potatoes in a buttered baking dish. Add minced onion. Sprinkle with salt, pepper and flour, then dot with butter. Repeat until all ingredients are used. Pour hot milk over potatoes and bake at 350 degrees F for 1 to 1 1/4 hours.

Variations:
Add slices of ham in alternate layers with the potatoes.

Make a white sauce with the milk, flour and butter. Melt 3/4 cup grated cheese in the sauce. Pour over potatoes.

Add 1 cup grated cheese to the top of the potatoes 15 minutes before the cooking is completed.

Add a couple shakes of Tabasco sauce to the top of potatoes.

Top with 2/3 cup soft bread crumbs and strips of bacon.

Navajo Tacos

Navajo Fry Bread

4 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups water
1/2 cup milk
oil for frying

Mix dry ingredients in a bowl. Stir in the water and milk. Knead several times. Roll out into 5-inch circles. Make a small hole in the center with your fingers. In a skillet, fry in several inches of hot oil at 375°. Dough will puff and bubble. Turn when golden brown. Drain on paper towels and serve hot for tacos or with honey. Serves 6.

Navajo Taco Preparation

Navajo Fry Bread

Refried Beans
cheese, shredded
lettuce, shredded
tomatoes, chopped

Place Refried Beans on Navajo Fry Bread. Then top with cheese, lettuce and tomatoes. Serve warm.

MILLIONS OF MEATBALLS

(this makes a lot-at least four dozen, depending on size)

12-ounces tomato sauce
1 ½ cups dry bread crumbs
4 eggs, lightly beaten
½ cup onion, finely chopped
¼ cup green pepper, finely chopped
1 teaspoons salt, optional
1/8 teaspoon dried thyme, crushed
1/8 teaspoon dried marjoram, crushed
4 pounds ground beef

In a large mixing bowl, combine first eight ingredients. Add ground beef and mix well. Shape into meatballs (use a small cookie scoop if available) and place on broiler pan so grease can drain while cooking. Bake uncovered in 350 degree oven for 30 minutes. Divide into meal-sized portions. To prevent from freezing into a solid meatball-mass, freeze individually on cookie sheets and then place in freezer bags. Label and freeze.
To serve meatballs, thaw completely, and reheat with your choice of sauces (six sample sauce recipes follow).

SWEET-N-SOUR MEATBALLS
(5 servings)

1 (14-oz) can pineapple tidbits or chunks, undrained
¼ cup brown sugar
2 tablespoons cornstarch
½ cup water
¼ cup cider vinegar
1 teaspoon soy sauce (or more to taste)
1 family meal-sized portion of freezer meatballs
1 (5-oz) can water chestnuts, drained and thinly sliced
1 green pepper, cut in strips

Drain pineapple tidbits, reserving syrup. In medium saucepan, combine brown sugar and cornstarch. Blend in reserved syrup, water, cider vinegar and soy sauce. Cook and stir over low heat until thick and bubbly. Carefully stir in meatballs, water chestnuts, green pepper strips and pineapple. Heat to a boiling. Serve over hot cooked rice.

CHILI-DAY MEATBALLS
(5 servings)
This recipe sounds a little strange (chili sauce and grape jelly?), but it tastes like burgundy sauce (only without the wine)

1 (12-oz) jar chili sauce
11-oz. jar grape jelly
2 tablespoons lemon juice
1 cube beef bouillon dissolved in ½ cup water
1 family meal-sized portion of freezer meatballs

Whisk together chili sauce, grape jelly, lemon juice and bouillon, breaking up all clumps. Simmer on low heat until sauce starts to thicken. Add freezer meatballs; cook in sauce until meatballs are fully thawed and heated through. Serve over hot cooked noodles or rice.

MEATBALL SANDWICHES
(6 servings)

1 family meal-sized portion of freezer meatballs (approximately 4-5 meatballs per person)
6 hot dog buns (or hoagie rolls)
6 thin slices mozzarella cheese
2 cups prepared spaghetti sauce

Thaw meatballs and spaghetti sauce (if using frozen). Place both in medium saucepan. Heat until hot. Place meatballs into warmed buns. Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich.

TOMATO-SAUCED MEATBALLS
(5 servings)

1 (10 ¾-oz) can condensed tomato soup
½ cup water
1 teaspoon Worcestershire sauce
1 family meal-sized portion of freezer meatballs

Mix together soup, water and Worcestershire sauce. Place meatballs in a medium sized saucepan; pour soup mixture over meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice.

MEATBALL STROGANOFF
(5 servings)

1 (10 ¾-oz) can condensed cream of mushroom soup
½ cup sour cream or plain yogurt
1 cup mushrooms, sliced and cooked in butter until soft
1 family meal-sized portion of freezer meatballs

In medium saucepan, mix together mushroom soup and sour cream. Gently stir in mushrooms and meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice or over egg noodles tossed with melted butter and chopped parsley.

CATALINA MEATBALLS
(5 servings)

1 medium onion, thinly sliced
2 teaspoons olive oil
1 bottle Catalina salad dressing
1 family meal-sized portion of freezer meatballs

Saute' onion slices in olive oil until softened. Place frozen meatballs in medium skillet. Pour dressing over meatballs. Cover skillet and cook over low heat until dressing caramelizes on meatballs and onion, and the meatballs are fully thawed and heated through. Serve over rice.