Barbecue Steak

• 5 lbs. round steak
• 3/4 c. carrots
• 1 med. onion
• 1/2 c. celery
• 1/2 green pepper
• 1 c. barbecue steak sauce
• Salt, pepper and garlic salt

Cut steak into medium pieces and brown in fry pan. Trim off fat and place meat in a pressure cooker and season. Remove grease from pan, then rinse it out with about 1/2 cup ofwater and pour this over meat. Add 1 cup of barbecue steak sauce.Chop carrots, onion, and green pepper coarsely in blender orgrinder. Cut celery finely. Add to meat.

Pressure cook on low heat for 1 hour. When cooking process is complete, add1/2 cup of barbecue steak sauce and stir until meat isbroken up. Serve on warm hamburger buns.

BBQ Pork spare ribs

• 1 c. brown sugar
• 2 tsp. celery salt
• 2 tsp. onion salt
• 2 tsp. garlic salt
• 2 tsp. paprika
• 1 lb. ribs per person, cut finger food size
• 2 c. tomato juice
• 1/2 c. vinegar

Mix first five ingredients in flat pan. Trim off excess fat. Dip ribs into dry mixture and fry slowly in oil. When browned nicely, remove to paper towels and drain and getrid of fat in pan. Mix 2 cups of tomato juice with 1/2 cup vinegar. Line up the ribs in a 9 x 12 inch baking dish, overlapping a bit. Pour tomato mixture over top evenly; cover with foil and bake slowly (325 degrees) for 1 1/2 to 2 hours or until tender.

Chewy Chocolate Brownies with Icing

BROWNIES:

• 2 sticks butter
• 6 oz. unsweetened chocolate bars
• 2 1/2 c. sugar
• 5 eggs
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 1 1/2 c. flour
• 2 c. walnuts (optional)

ICING:

• 6 tbsp. butter
• 1/2 c. cocoa powder
• 2 2/3 c. icing sugar
• 1/3 c. milk
• 1 tsp. vanilla

Preheat oven to 375 degrees. In small saucepan, melt butter and chocolate over low heat. Stir until mixture is smooth. Remove from heat and cool 10minutes. In large mixer bowl, beat sugar, eggs, vanilla and salt. Fold in chocolate mixture, then gradually add flour. Stir in nuts, if used. Pour into greased 9 x 13 inch pan. Bake 30-35 minutes. Cool completely then frost.

For icing: Cream butter in small mixer bowl. Add cocoa and icing sugar alternately with milk. Beat to spreading consistency (additional) tablespoon of milk maybe necessary). Blend in vanilla.

Grilled Sheesh Kabobs

• 2 1/2 lb. mutton, cut in 2-inch squares
• 12 cherry tomatoes
• 12 mushrooms
• 12 sm. onions
• 2 green peppers, cut in 1-inch squares
• 12 bacon squares
• 2 zucchini, cut in slices
  

MARINADE:

• 1/3 c. soy sauce
• 3/4 c. salad oil
• 1/8 c. Worcestershire
• 1 tbsp. dry mustard
• 2 tsp. salt
• 1 tsp. parsley
• 1 1/2 tsp. ground pepper
• 1 crushed garlic clove
• 1/4 c. lemon juice
  

MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed.


SHEESH KABOBS: Marinate meat squares in marinade for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil overhot coals 15 minutes or until cooked. Turn skewers andbrush with marinade during the cooking process.

Honey and Garlic Chicken Stir Fry

• 1 lg. onion, sliced
• 1 c. sliced celery
• 3/4 c. thinly sliced carrots
• 1/4 c. soy sauce
• 1 tsp. crushed garlic
• 1 tbsp. cornstarch
• 1 c. water
• 1 lg. bell pepper
• sliced1 c. mushrooms, cut in half
• 1 1/2 lbs. boneless chicken
• 1/4 c. peanut oil
• 3 tbsp. honey
• 1/2 c. white wine

Cut chicken into thin strips about 2 inches long and placein soy sauce; let marinate while cleaning and slicing vegetables.In a large skillet or Wok, heat oil and sear chicken over high heat. Add vegetables, wine, garlic, and 1/2 cup ofwater. Stir and fry until tender-crisp; add honey. Blend cornstarch with the leftover soy sauce and add to mixtureto let the sauce thicken. Serve on hot cooked rice.

Hungarian Goulash

• Chopped green onions
• 1 red onion, chopped
• 1 bell pepper, chopped
• 1 lb. lean ground beef
• 1 can tomato paste
• 1 clove garlic, minced
• 3 tsp. Hungarian paprika
• 1 (16 oz.) can diced tomatoes
• 1 (8 oz.) can tomato sauce
• 1 (7 oz.) pkg. rotini pasta

Saute onions and bell pepper in oil until tender. Add beef, garlic, and paprika. Continue cooking until beef is browned. Add undrained tomatoes and sauce and add tomato paste to taste starting with half a can. Cook pasta, drainand add to mixture. Cook on medium-high heat 8-10 minutes. Serves 4-6.

Spagheti and Italian Meat Sauce

• 1/2 c. minced onion
• 1/4 c. salad oil
• 1 lb. ground mutton
• 2 peeled cloves garlic, minced thyme
• 1 (6 oz.) can mushrooms
• 1 (#2) can tomatoes
• 1 (8 oz.) can tomato sauce
• 1 c. diced cheese
• 2 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. sugar
• 1 lb. spaghetti
• 5 to 6 qts. water
• 1 tbsp. salt
• 1/2 to 1 c. grated Parmesan cheese
  

Simmer onion in oil for 5 minutes. Add meat and garlic. Cook until crumbly and slightly brown. Add chopped mushrooms with liquid, parsley, tomato sauce, tomatoes, salt, pepper, sugar and herbs. Cover and simmer 1 to 1 1/2 hours. About 20 minutes before serving, cook spaghetti according to directions on package. Mix with meat sauce and let simmer for about 10 minutes. Sprinkle with cheese and serve.

Shepherd's Pie

• 1 lb mutton
• 5 oz chopped onion
• 3 tablespoons butter or oil
• 3 cloves garlic, minced
• 1 1/4 cup stock / gravy / meat jelly
• 1 teaspoon flour or cornstarch
• tomato paste
• 1 tablespoon Worcestershire sauce, or1 1/2 teaspoons wine vinegarthyme,
• salt,
• pepper, cayenne
• 2 lb potatoes
• 1 cup milk (about)
• 3 oz butter
• 1 tablespoon grated dry cheddar
• 1 tablespoon grated Parmesan

Chop, process or mince the meat. Cook onion in the fat untilsoft. Add the meat and garlic, stirring well; then raise theheat so that the meat browns.

Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat.

Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid. Let it bubble to a rich sauce, adding the various flavorings to taste.

Meanwhile scrub, boil and peel the potatoes. Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste.

Put the meat into ashallow dish. Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven.

Shrimp and Vegetables Stir Fry

• 1 1/4 lbs. (about) broccoli
• 4 tbsp. vegetable oil
• 1 med. onion, thinly sliced
• 3/4 lb. fresh mushrooms, thinly sliced
• 2 tbsp. vegetable oil
• 3/4 lb. shrimp (fresh or frozen)
• 1 1/2 c. Oriental stir-fry mix
• 2 c. fresh bean sprouts
• 3 c. hot cooked rice
• 1 tsp aginimoto (optional)

Cut broccoli stems into 1/4 inch pieces; cut flowerettes into 3/4 inch pieces. Set aside. In a large skillet or wok, heat 4 tablespoons oil over medium heat. Add cut broccoli stems, sliced onion, and sliced mushrooms. Cook and stir until stems are crisp-tender, 5 to 7 minutes. Add 2 tablespoons oil. When oil is hot, add shrimp and broccoli flowerettes. Cook and stir 5 to 7 minutes longer. Add Chinese wine and aginomoto to vegetables. Stir gently untilmixture thickens slightly. Gently stir in bean sprouts; cook 1 minute longer. To serve, spoon hot mixture overcooked rice.