MEATS

INDEX

  1. JEAN'S CHICKEN L'ORANGE
  2. DUTCH OVER SPARE RIBS AND KRAUT
  3. BREADED PORK CHOPS
  4. COUNTRY MEAT LOAF
  5. PORK SAUSAGE MEAT
  6. DOWN HOME POT ROAST
  7. GRANNY'S BEEF STEW
  8. STEAK STROGONOFF
  9. GERMAN STYLE SCHNITZEL
  10. CHICKEN SHIRLEY
  11. CRISPY BAKED CHICKEN
  12. GOLAMBKI - STUFFED CABBAGE
  13. LASAGNA
  14. CHICKEN PARMESAN


JEAN'S CHICKEN L'ORANGE

9 PIECES OF CHICKEN

JUICE OF ONE OR TWO ORANGES

1 CUP BREAD CRUMBS

PAPRIKA, SALT AND PEPPER TO TASTE

1/4 PD. MARGARINE

DIP CHICKEN IN ORANGE JUICE. THEN IN BREAD CRUMBS MIXED WITH

SALT PEPPER AND PAPRIKA. LET DRY FOR AN HOUR OR SO

SOAK CHICKEN IN MELTED MARGARINE ON COOKIE SHEET. MARGARINE

SHOULD MELT IN A MINUTE IN 400 DEGREE OVEN.

BAKE AT 400 DEGREES FOR 1/2 HOUR. TURN PIECES OVER. TURN TO 350.

BAKE ANOTHER HALF HOUR FOR CRISPY.

DUTCH OVEN SPARE RIBS AND KRAUT

3 TO 4 PDS. SPARIBS CUT INTO SERVING PIECES

PAPRIKA

1 CUP WATER

1 1/2 TSP. SALT1/4 TSP. PEPPER

1 #2 1/2 CAN SAUERKRAUT

PREHEAT OVEN TO 375

LIGHTLY SPRINKLE RIBS WITH PAPRIKA

MELT TSP. SHORTENING IF RIBS ARE LEAN

BROWN RIBS ON BOTH SIDES

DIP OFF EXCESS FAT

REDUCE HEAT TO 212

ADD WATER, SALT, PEPPER

COVE AND COOK 1 TO 1 1/2 HOURS OR UNTIL NEARLY DONE

PLACE SAUERKRAUT OVER RIBS AND COOK 15 MINUTES

REMOVE KRAUT AND RIBS WITH TONGS AND POUR REMAINING LIQUID OVER KRAUT.

BREADED PORK CHOPS

9 PORK CHOPS - 1/2 INCH THICK

ONE LARGE OR TWO SMALL BEATEN EGGS

SALT AND PEPPER

CUP OF BREAD CRUMBS

DIP CHOPS IN EGG AND THEN IN BREAD CRUMBS. LET SIT FOR A WHILE

IN SKILLET WITH SEVERAL TBSP. SHORTENING, BROWN CHOPS ON HIGH HEAT.

REDUCE HEAT, COVER SKILLET, LET SIMMER FOR AND HOUR.

TURN THEM OVER ONCE AT HALF-HOUR INTERVAL

COUNTRY MEAT LOAF

2 TBSP. SALAD OIL

2 STICKS OF CELERY

1 MEDIUM ONION, CHOPPED

3 WHITE OR WHOLE WHEAT BREAD SLICES OR 1 CUP OF BREAD CRUMBS

2 LBS. LEAN GROUND BEEF

1 MEDIUM CARROT, FINELY SHREDDED

1 LARGE EGG OR TWO SMALL

1/2 OF A 8 OZ. TOMATO SAUCE CAN (RESERVE REST FOR SAUCE)

TSP. PEPPER TBSP. SALT

PROCEDURE:

SAUTE CHOPPED ONIONS AND CELERY IN SAUCE PAN FOR ABOUT 10 MIN.

COMBINE MEAT WITH BREAD CRUMBS AND THEN WITH REST OF INGREDIENTS.

SAUCE:

4 OZ.TOMATO SAUCE

1 TBSP. BROWN SUGAR

1 TBSP. VINEGAR

1 TBSP. PREPARED MUSTARD

PLACE MEATLOAF ON BAKING DISH ON A BED OF LETTUCE LEAVES.

POUR SAUCE COMPLETELY OVER MEATLOAF.

BAKE AT 350 DEGREES FOR 1 1/2 HOURS.

PORK SAUSAGE MEAT

2 LBS. LEAN PORK SHOULDER ROAST (GROUND)

1 TBSP. GROUND FENNEL SEED

2 BAY LEAVES CRUSED

1 TSP. DRIED PARSLEY

2 GARLIC CLOVES (PRESSED)

1/8 TSP. HOT PEPPER FLAKES

2 TSP. SALT

1/2 TSP. CRUSHED BLACK PEPPER

4 TBSP. WATER

PUT IN CASING OR USE AS IS

DOWN HOME POT ROAST

2 TBSP. COOKING OIL

ONE 3-POUND BEEF CHUCK ROAST, ABOUT 2 1/2 INCHES THICK

FLOUR

3/4 TSP. SALT

1/4 TSP. PEPPER

2 TBSP. DRIED ONION SOUPMIX

1 CUP WATER

CREAM OF MUSHROOM SOUP (OPTIONAL)

2 CANS OF BEEF BOULION (CONSOME) (OPTIONAL)

6 SMALL POTATOES

6 MEDIUM CARROTS PARED AND CUT INTO 1 INCH PIECES

1/4 CUP WATER.

PROCEDURE ONE:

RANGE TOP (3 HOURS, 5 MIN. COOKING TIME)

HEAT OIL IN 4-QUART DUTCH OVEN OVER MEDIUM HEAT FIVE MINUTES

OR UNTIL HOT. MEANWHILE, DREDGE ROAST IN FLOUR. BROWN BEEF

ON ALL SIDES IN HOT OIL, ABOUT 10 MIN. SPRINKLE WITH SALT,

PEPPER AND ONION SOUP MIX. ADD 1 CUP WATER AND MUSHROOM SOUP

AND BEEF CONSUME. COOK OVER GIGH HEAT UNTIL MIXTURE COMES

TO A BOIL, ABOUT TWO MINUTES. REDUCE HEAT TO LOW. COVER AND

SIMMER TWO HOURS OR UNTIL TENDER. ADD POTATOES AND CARROTS.

COVER AND SIMMER 45 MINUTES OR UNTIL VEGETABLES ARE TENDER.

REMOVE MEAT AND VEGETABLE TO PLATTER; KEEP WARM.

COMBINE 1/4 CUP FLOUR AND 1/2 CUP WATER IN JAR OR

SOME CONVENIENT RECEPTACLE. COVER AND SHAKE UNTIL BLENDED.

STIR IN PAN JUICES. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE

COME TO A BOIL AND THICKENS, ABOUT THREE MINUTES, PASS GRAVY

WITH SLICED MEAT AND VEGETABLES.

PROCEDURE TWO:

USE INGREDIENTS LISTED IN BASIC RECIPE, BUT INCREASE COOKING OIL

TO 3 TABLESPOONS. AD FLOUR TO 5 TABLESPOONS. HEAT 3 TBSPS. COOKING

OIL IN 12-INCH ELECTRIC FRYPAN SET AT 350 DEGREES FIVE MINUTES OR UNTIL HOT.

MEANWHILE, DREDGE ROAST IN FLOUR. BROWN BEEF ON ALL SIDES IN HOT OIL,

ABOUT 10 MINUTES. SPRINKLE WITH SALT, PEPPER AND ONION SOUP MIX. ADD ON CUP

WATER. ALSO, IF DESIRED, FOR FLAVOR, ADD BEEF CONSUME AND MUSHROOM SOUP.

COOK UNTIL MIXTURE COMES TO A BOIL, ABOUT TWO MINUTES. REUCE HEAT

TO 220 DEGREES, COVER AND SIMMER TWO HOURS OR UNTIL TENDER.

ADD POTATOES AND CARROTS. COVER AND SIMMER 45 MINUTES OR UNTIL VEGETABLES

ARE TENDER. REMOVE MEAT AND VEGETABLES TO PLATTER; KEEP WARM.

COMBINE 5 TABLESPOONS FLOUR AND 1/2 CUP WATER IN JAR. COVER AND SHAKE

UNTIL BLENDED. STIR INTO PAN JUICES. COOK, STIRRING CONSTANTLY UNTIL MIXTURE

COMES TO A BOIL AND THICKENS ABOUT THREE MINUTES. PASS GRAVY WITH

SLICED MEAT AND VEGETABLES.

GRANNY'S BEEF STEW

2 LBS. LEAN STEWING BEEF, CUT INTO LARGE CHUNKS

1 1/2 TBLSP. FLOUR

2 TBLSP. VEGETABLE SHORTENING

2 CUPS BOILING WATER

1 TBLSP. WORCESTERSHIRE SAUCE

2 TSP. GARLIC POWDER

1 TSP. SALT

1 1/2 TSP. PEPPER

1 LARGE ONION, CHOPPED (ABOUT 1 CUP)

2 OR 3 MEDIUM POTATOES, CUT IN 1-INCH SQUARES (2-3 CUPS)

1 CUP STEWED CANNED TOMATOES.

ROLL BEEF IN FLOUR. IN HEAVY POT WITH COVER. MELT SHORTENING OVER MEDIUM HIGH

HEAT AND BROWN BEER, A FEW PIECES AT A TIME, SETTING ASIDE GROWNED PIECES.

WHEN ALL ARE RICHLY BROWNED, RETURN THEM TO POT.

STANDING BACK TO AVOID THE SPLATERS, POUR IN BOILING WATER. ADD wORCESTERSHIRE,

GARLIC POWDER, SALT AND PEPPER. lOWER HEAT, COVER, AND SIMMER 2 TO 2 1/2 HOURS,

OR UNTIL MEAT IS VERY TENDER.

ADD ONIONS, POTATOES, CARROTS AND TOMATOES. COOK 30 MINUTES MORE, UNTIL

POTATOES ARE TENDER.

MAY BE SERVED IMMEDIATELY, BUT THIS STEW TASTES BEST WHEN REFRIGERATED

OVERNIGHT AND REHEATED. MAKES 6 SERVINGS.

STEAK STROGONOFF

1 LB. ROUND STEAK. CHUCK. TOP ROUND 3/4 INCH THICKNESS

1/4 CUP FLOUR

2 TBSP. CRISCO

1/2 CUP CHOPPED ONION

1 CLOSE BARLIC (MINCED)

1 CUP CONDENSED MUSHROOM SOUP

1 TBSP. WORCHESTERSHIRE SAUCE

1/2 TSP. SALT

1/8 TSP. PEPPER

2 CUPS COOKED RICE

ROLL MEAT IN FLOUR. BROWN IN HOT FAT IN LARGE SKILLET

REMOVE MEAT; ADD ONION, GARLIC AND MUSHROOM SOUP

COOK GENTLY TIL ONION IS GOLDEN

ADD REMAINING INGREDIENTS EXCEPT RICE. COOK UNTIL THICKENED AND BUBBLY

RETURN MEAT AND SIMMER STIRRING OCCASIONALLY ABOUT ONE HOUR OR

UNTIL MEAT IS TENDER.

SERVE OVER FLUFFY COOKED RICE.

GERMAN STYLE SCHNITZEL

6 BONELESS PORK LOIN CUTLETS (ABOUT TWO LBS. TRIMMED>

1/2 CUP ALL PURPOSE FLOUR

2 TBSPS. SEASONED SALT

1/2 TSP. FRESH GROUND PEPPER

2 EGGS

1/4 CUP MILK

1 1/2 CUPS BREADCRUMBS (FRESH)

2 TSP. PAPRIKA

6 TBSP. SHORTENING

2 TBSPS. ALL PURPOSE FLOUR

1/2 TSP. DRIED DILLWEED

1 1/2 CUPS CHICKEN BROTH

1 CUP SOUR CREAM, ROOM TEMPERATURE

PLACE CUTLETS BETWEEN 2 SHEETS OF WAXED PAPER. POUND TO 1/4-INCH

THICKNESS. CUT SMALL SLITS AROUND EDGES OF PORK TO PREVENT CURLING.

SET ASIDE.

COMBINE 1/2 CUP FLOUR, SALT AND PEPPER IN SHALLOW BOWL

OR ON SHEET OF WAXED PAPER. BEAT EGGS WITH MILK IN ANOTHER SHALLOW

BOWL. MIX CRUMBS AND PAPRIKA IN SMALL BOWL OR ON ANOTHER SHEET OF

WAXED PAPER.

MELT 3 TBSP. SHORTENING IN LARGE SKILLET OVER MEDIUM HEAT.

DIP CUTLETS INTO FLOUR, THEN IN EGG MIXTURE. COAT WITH CRUMBS

COVERING COMPLETELY. ADD 3 CUTLETS TO SKILLET AND SAUTE ON BOTH SIDES

UNTIL COATING IS GOLDEN BROWN AND MEAT IS NO LONGER PINK ABOUT 3-5 MIN.

TRANSFER TO PLATTER AND DEPP WARM. REPEAT WITH REMAINING SHORTENING

AND CUTLETS.

CHICKEN SHIRLEY

THREE BONED CHICKEN BREASTS

LIPTON'S ONION SOUP

1/2 CUP RUSSIAN DRESSING

1/2 CUP APRICOT PRESERVES

BASTE CHICKEN 350 DEGREES FOR ONE HOUR.

















CRISPY BAKED CHICKEN

NOTE: CORNFLAKE CRUMBS GIVE THIS SKINLESS CHICKEN A CRIPS NEW COATING.

GOOD PICNIC STUFF.

1 FRYING CHICKEN (2 1/2 TO 3 POUNDS) CUT INTO SERVING PIECES

1 CUP SKIM MILK

1 CUP CORNFLAKE CRUMBS

TSP. ROSEMARY

FRESHLY GROUND PEPPER

REMOVE ALL SKIN FROM CHICKEN; RINSE AND DRY PIECES THOROUGHLY.

DIP IN MILK, MIX CORNFLAKE CRUMBS WITH ROSEMARY AND PEPPER.

ROLL IN SEASONED CRUMBS.

LET STAND BRIEFLY SO COATING WILL ADHERE.

PLACE CHIKEN IN AN OILED BAKING PAN. (LINE PAN WITH FOIL FOR EASY CLEANUP.)

DO NOT CROWD; PEICES SHOULD NOT TOUCH.

BAKE AT 400 FOR 45 MINUTES OR MORE.

CRUMBS WILL FORM A CRISP "SKIN"

GOLAMBKI (STUFFED CABBAGE)

2 MEDIUM SIZED CABBAGES (ON THE HEAVY SIDE WHEN PICKED UP)

2 LBS. GROUND SIRLOIN or 1 LB.BEEF, 1/2 LB. VEAL, 1/2 LB. PORK

I CUP RIVER RICE OR ANY LONG GRAINED RICE

SALT AND PEPPER TO TASTE

2 EGGS

2 MEDIUM ONIONS

2 OR 3 CANS TOMATO SOUP

PARBOIL CABBAGES TO SEPARATE LEAVES

COOK RICE ON THE FIRM SIDE (ABOUT 15 MIN.)

COMBINE: ONION, MEAT AND RICE, 1 1/4 TSP. SALT, 1/8 TSP FRESHLY GROUND PEPPER

STIR EGGS IN CORNER OF BOWL AND COMBINE WITH MIXTURE (DON'T MUSH IT)

TURN ON BURNER ON STOVE OR ELECTRIC DUTCH OVEN

RUB BOTTOM OF POT WITH MARGARINE.

PLACE SEVERAL EAVES OF THE CABBAGE ON BOTTOM OF POT.

POUR CAN OF TOMATO SOUP ON TOP OF LEAVES. ADD 1/4 CUP OF WATER

TURN OF BURNER. PLACE GOLAMBKI IN POT AS YOU MAKE THEM.

PLACE HANDFUL OR SO OF MIXTURE IN CABBAGE LEAF.

FOLD IT INTO A POCKET. PLACE TOOTHPICK TO HOLD LEAF TOGETHER

POUR OVER ANOTHER CAN OF TOMATO SOUP. ADD 1/4 CUP WATER.

THROW IN SMALL BAY LEAF ON TOP. SHAKE A BIT TO SETTLE.

SIMMER LOW TO MEDIUM HEAT FOR 1/2 HOURS.

CLASSIC LASAGNA

INGREDIENTS:

1/2 POUND BULK ITALIAN SAUSAGE

1/2 POUND GROUND BEEF

1 1/2 CUPS DICED CARROT

3 CLOVES GARLIC - MINCED

1/4 TEASPOON CRUSHED RED PEPPER FLAKES

56 OUNCES WHOLE TOMATOES ( 2 - 28 OUNCE CANS) - UNDRAINED

2 TABLESPOONS TOMATO PASTE

1 TEASPOON SUGAR

TEASPOON DRIED OREGANO

1 TEASPOON DRIED BASIL

1 TEASPOON PEPPER - DIVIDED

1/2 TEASPOON SALT

30 OUNCES RICOTTA CHEESE

3/4 CUP PARMESAN CHEESE - DIVIDED

1 EGG

1/3 CUP MINCED FRESH PARSELY

12 OUCES LASAGNA NOODLES, COOKED, RINSED AND DRAINED

2 CUPS MOZZARELLA CHEESE - SHREDDED

PROCEDURE:

IN A LARGE SAUCEPAN OVER MEDIUM HEAT, COOK SAUSAGE, BEEF, ONION, CARROT,

GARLIC AND PEPPER FLAKES UNTIL MEAT IS NO LONGER PINK AND VEGETABLES ARE

TENDER; DRAIN. ADD TOMATOES, TOMATO PASTE, SUGAR, OREGANO, BASIL,

1/2 TEASPOON PEPPER AND SALT: BRING TO A BOIL. REDUCE HEAT; SIMMER, UNCOVERED

FOR 45 MINUTES OR UNTIL THICK, STIRRING OCCASIONALLY. COMBINE RICOTTA,

1/2 CUP PARMESAN CHEESE, EGG, PARSLEY, AND REMAINING PEPPER.

IN A GREASED 13-INCH X 9-INCH BAKING DISH, LAYER A FOURTH OF THE NOODLES,

A THIRD OF THE RICOTTA MIXTURE, A FOURTH OF THE MEAT SAUCE AND

1/2 CUP MOZZARELLA CHEESE.

REPEAT LAYERS TWICE. TOP WITH THE REMAINING NOODLES, SAUCE AND PARMESAN.

COVER AND BAKE AT 400 DEGREES FOR 45 MINUTES. SPRINKLE WITH REMAINING

MOZZARELLA; BAKE, UNCOVERED, 10 MINUTES MORE. LET STAND 15 MINUTES BEFORE

SERVING. YIELD: 12 SERVINGS.

CHICKEN PARMESAN

1 CUP KRAFT LOW SODIUM STOVE TOP STUFFING (WITH CHICKEN)

2/3 CUP PARMESAN CHEESE

1/4 CUP PARSLEY

2 1/2 LBS. SKINLESS BREASTS

1/2 CUP MELTED BUTTER OF MARGARINE

PROCEDURE:

COMBINE CRUSHED STUFFING, CHEESE, AND PARSLEY.

CRUSH STUFFING WITH ROLLING PIN IN PLASTIC BAG

DIP CHICKEN IN MELTED BUTTER AND ROLL IN STUFFING MIXTURES

ARRANGE SKIN SIDE UP ON LARGE BAKING DISH OR COOKIE SHEET

DON'T CROWD

SPRINKLE WITH REMAINING BUTTER AND CRUMBS

BAKE 375 DEGREES FOR 45 MINUTES.