SPICY-SWEET RIBS AND BEANS
makes 8 servings

4 lb. country-style pork ribs, trimmed
1 tsp. garlic powder
1/2 tsp salt
1/2 tsp pepper
1 (10.5 oz.) jar red pepper jelly
1 (18 oz.) bottle hickory-flavored barbecue sauce (I used regular bbq
sauce & it was just fine)
1 medium onion, chopped
2 (16 oz. cans) Pinto Beans, drained and rinsed

Cut ribs apart; sprinkle evenly with garlic powder, salt and pepper.
Place ribs in a single layer in an aluminum foil-lined broiler pan.

Broil 5-1/2 inches from heat fro 9-10 minutes on each side or until
browned.

Whisk together jelly and barbecue sauce in a small bowl until well
blended.

Combine ribs, jelly mixture and onion in a 5-qt. slow cooker. Cover and
cook on LOW 6 hours; add beans, cover and cook 1 more hour. Remove ribs
and drain bean mixture, reserving sauce. Skim fat from sauce. Transfer
beans to a serving platter, and top with ribs. Serve with sauce.

1/2 Cup Chili Sauce
2 Eggs, lightly beaten
1 Tbs Worcestershire Sauce
1 Med Onion, finely chopped
1 Cup Shredded Cheddar Cheese
2/3 Cup Bread Crumbs
1/2 tsp Salt
1/4 tsp Pepper
2 Lbs Lean Ground Beef
2 Bacon Strips, halved

In mixing bowl, combine all ingredients except bacon. Mix well and 
shape into a loaf and transfer to a 9 x 13-inch baking pan. Top with 
bacon strips.

Bake, uncovered, at 250 degrees for 70 - 80 minutes, or until meat is no 
longer pink. Drain and let stand 5 to 0 minutes before cutting. Makes 8 servings.

Sauerbraten

Marinade
2 cups vinegar
2 cups water
4 sliced onions
1 chopped stalk celery
1 chopped carrot
2 bay leaves
8 peppercorns
8 whole cloves
1/4 teaspoon mustard seed.

Bring to a boil and set aside until cooled.

Other Ingredients
1 (4 to 5 pound) beef rump roast
1 teaspoon salt
1/4 teaspoon pepper
1/4 vegetable oil
1/3 cup ( about 5 cookies) gingersnaps, crushed

Marinade roast in above marinade for 2 to 3 days, in frig, turning 
frequently.

Remove meat from marinade, wipe dry. Rub with salt and pepper. Heat oil 
in Dutch Oven, and brown meat on all sides. Add 2 cups of marinade, 
cover and simmer under very tender.( about 2 to 3 hours).
Remove meat. Strain sauce, and skim off fat, and remove bay leaves. Add 
water or marinade to make 2 cups. Return marinade to Dutch Oven and add 
gingersnaps. Cook and stir until dissolved and gravy is thickened. Slice 
roast and serve with gravy.

TAMALE LOAF

        1      onion -- finely chopped
        1      tablespoon  olive oil
        1      pound  lean ground beef
        1      egg
     1/2      cup  cornmeal
     1/2      cup  milk
     1/2      teaspoon  chili powder
14 1/2      ounces  diced tomatoes -- canned
      15      ounces  sweet corn -- canned
                Salt
        1      cup  pitted green olives -- rinsed and drained

Saute onion in oil in large skillet over medium heat until tender, about 5
minutes. Add meat and saute, breaking up with spoon, until browned, about 5
minutes. Let cool.

Beat egg in large mixing bowl. Add cornmeal, milk, and chili powder and mix.
Add undrained tomatoes, undrained corn, and meat mixture. Season to taste
with salt. Turn mixture into greased 2 1/2-quart casserole.

Distribute olives over tamale mixture and poke in with tip of spoon. They
must be completely covered so they won't burn.

Bake at 325 degrees F. until center is done, 1 hour 15 minutes to 1 hour 20
minutes. Cool slightly before serving.  Yield: 8 servings.

     ZESTY POT ROAST

  8        ounces  Italian salad dressing
  4        pounds  roast, trimmed
  2        cups  beef broth
  6        carrots -- cut into 1 1/2" pieces
10        ounces  frozen green beans
  2        tablespoons  all-purpose flour

Pour salad dressing over roast in a shallow baking dish; cover and
refrigerate 8 hours or overnight, turning roast occasionally.

Remove roast from marinade, reserving marinade. Place roast in a Dutch oven;
add beef broth. Cover and simmer 2 hours. Add carrots; cook 5 minutes. Add
green beans, cook 5 minutes. Add reserved marinade; cook, uncovered for 10
to 15 minutes or until liquid has decreased to about 2 cups. Add enough
water to liquid to measure 2 cups, if necessary.

Remove roast and vegetables to serving platter; keep warm. Combine flour and
a small amount of pan juices in a jar. Cover tightly, and shake vigorously.
Add to pan juices in Dutch oven; cook, stirring constantly, until gravy is
thickened and bubbly. Serve with roast.  Yield: 8 servings.


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Per Serving: 503 Calories; 25g Fat (45.4% calories from fat); 54g Protein;
13g Carbohydrate; 3g Dietary Fiber; 132mg Cholesterol; 692mg Sodium.
Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat.

Beef-Stuffed Pasta Shells

Ingredients
12   jumbo shell macaroni
12  ounces ground beef, pork, or lamb
1  medium onion, chopped (1/2 cup)
1/2  cup chopped green sweet pepper
1  clove garlic, minced
1   beaten egg
1/4  cup fine dry bread crumbs
1/4  teaspoon ground cinnamon
1/4  teaspoon ground allspice
1/4  teaspoon pepper
1  15-ounce container refrigerated marinara sauce or plum tomato sauce
with basil or one 15-1/2-ounce jar meatless spaghetti sauce
   Finely shredded or grated Parmesan cheese (optional)

Directions
Cook pasta according to package directions. Drain pasta; rinse with cold
water. Drain again. 

In a large skillet cook ground meat, onion, green pepper, and garlic
until meat is brown. Drain fat. 

In a medium mixing bowl combine egg, bread crumbs, cinnamon, allspice,
and pepper. Add the meat mixture and 1/4 cup of the sauce; mix well.
Spoon about 2 tablespoons of the meat mixture into each macaroni shell.

Arrange the filled shells in a 2-quart square baking dish. Pour the
remaining sauce over the filled shells. Cover the dish with foil. 

Bake in a 375 degree F. oven for 25 to 30 minutes or until heated
through. For each serving, arrange 3 of the shells on individual plates.
Spoon some of the sauce over the shells. If desired, sprinkle each
serving with Parmesan cheese. Makes 4 main-dish servings. 

Nutrition facts per serving:
calories: 325
total fat: 12g
saturated fat: 4g
cholesterol: 107mg
sodium: 445mg
carbohydrate: 30g
protein: 23g

Pineapple-Teriyaki Beef

Ingredients
1  2-pound boneless beef top round steak, cut 1-1/2-inches thick
1  8-ounce can crushed pineapple (juice pack)
2  tablespoons finely chopped green onion
2  tablespoons reduced-sodium teriyaki sauce
1  teaspoon bottled minced garlic
1  teaspoon grated fresh ginger

Directions
1. Trim fat from steak. Please steak in a self-sealing plastic bag set
in a shallow dish. Drain pineapple, reserving juice. Cover and
refrigerate pineapple for sauce. 

2. For marinade, in a small bowl, stir together the reserved pineapple
juice, green onion, teriyaki sauce, garlic, and ginger. 

3. Pour marinade over steak; seal bag. Marinate in the refrigerator for
6 to 24 hours, turning bag occasionally. Drain steak, reserving the
marinade. 

4. Place steak on the unheated rack of a broiler pan. Broil 4 to 5
inches from heat until desired doneness, turning once halfway through
broiling. (Allow 18 to 20 minutes total for medium-rare doneness.) 

5. Meanwhile, for sauce, in a small saucepan, combine the reserved
marinade and pineapple. Bring to boiling; reduce heat. Simmer,
uncovered, for 5 minutes. Remove from heat. 

6. Cut steak into serving-size pieces. Top with sauce. Makes 6 to 8
servings. 


Dietary Exchanges: 1/2 fruit, 4 very lean meat. 

Nutrition facts per serving:
calories: 186
total fat: 4g
saturated fat: 1g
cholesterol: 62mg
sodium: 183mg
carbohydrate: 7g
fiber: 0g
protein: 29g
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Country Shells with Sausage

Ingredients 
1 pound hot Italian sausage links, casings removed 
1 tablespoon olive oil 
1 carrot, diced 
1 celery rib, diced 
1 Spanish onion, diced 
1/2 cup dry red wine 
1 can (14-1/2 oz.) whole tomatoes in juice, chopped (reserve juice) 
2 tablespoons tomato paste 
1 pound dried shells, penne, rigatoni or ziti 
1 bag (10 oz.) fresh spinach 
1 cup drained and rinsed canned cannellini beans or white beans 
1/3 cup chopped fresh parsley 
1/4 cup freshly grated Parmesan cheese 
2 tablespoons heavy or whipping cream 
1/4 teaspoon salt 
1/8 teaspoon freshly ground black pepper 
Freshly grated Parmesan cheese, for garnish 

Directions 
1. Heat 12-inch skillet over medium-high heat 1 minute. Add sausage and 
cook, breaking up with spoon until browned, 11 minutes. Remove to paper 
towels to drain. 

2. Discard drippings from skillet; wipe clean. Add oil and heat over 
medium heat. Stir in carrot, celery and onion; cook 6 to 7 minutes or 
until vegetables are tender. Stir in tomatoes and juice, wine, tomato 
paste and reserved sausage. Reduce heat to medium-low; simmer 15 to 20 
minutes or until sauce has thickened. 

3. Meanwhile, start to cook pasta according to package directions. 
Drain; reserve 1/4 cup pasta-cooking water. 

4. Stir spinach, beans, parsley, the 1/4 cup Parmesan, the cream, salt, 
pepper and reserved pasta water into sauce. Cook over medium heat until 
hot and spinach has wilted, 3 to 4 minutes. 

5. Toss sauce with pasta in large serving bowl. Garnish with additional 
grated Parmesan, if desired. Makes 6 servings. 



Nutrition facts per serving: 
calories: 625
total fat: 21.5g
saturated fat: 7.5g
cholesterol: 53mg
sodium: 968mg
carbohydrate: 76g
protein: 29g
Calcium (mg): 201mg

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Pineapple-Teriyaki Beef

Ingredients
1  2-pound boneless beef top round steak, cut 1-1/2-inches thick
1  8-ounce can crushed pineapple (juice pack)
2  tablespoons finely chopped green onion
2  tablespoons reduced-sodium teriyaki sauce
1  teaspoon bottled minced garlic
1  teaspoon grated fresh ginger

Directions
1. Trim fat from steak. Please steak in a self-sealing plastic bag set
in a shallow dish. Drain pineapple, reserving juice. Cover and
refrigerate pineapple for sauce. 

2. For marinade, in a small bowl, stir together the reserved pineapple
juice, green onion, teriyaki sauce, garlic, and ginger. 

3. Pour marinade over steak; seal bag. Marinate in the refrigerator for
6 to 24 hours, turning bag occasionally. Drain steak, reserving the
marinade. 

4. Place steak on the unheated rack of a broiler pan. Broil 4 to 5
inches from heat until desired doneness, turning once halfway through
broiling. (Allow 18 to 20 minutes total for medium-rare doneness.) 

5. Meanwhile, for sauce, in a small saucepan, combine the reserved
marinade and pineapple. Bring to boiling; reduce heat. Simmer,
uncovered, for 5 minutes. Remove from heat. 

6. Cut steak into serving-size pieces. Top with sauce. Makes 6 to 8
servings. 


Dietary Exchanges: 1/2 fruit, 4 very lean meat. 

Nutrition facts per serving:
calories: 186
total fat: 4g
saturated fat: 1g
cholesterol: 62mg
sodium: 183mg
carbohydrate: 7g
fiber: 0g
protein: 29g
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Southern-Style Hamburgers

Ingredients
2  cups hickory or fruit wood chips
12  slices bacon
2  pounds lean ground beef
2   eggs, beaten
1/4  cup finely chopped sweet onion
1/4  cup finely chopped green sweet pepper
1  teaspoon ground black pepper
1/2  teaspoon seasoned salt
1/2  teaspoon ground sage
1/4  cup mild or hot barbecue sauce
8   hamburger buns, split
   Sliced onions
   Barbecue sauce (optional)
   Purchased pickle mix (optional)
   Purchased barbecue beans (optional)
   Creamy Coleslaw (optional)

Directions
1. Soak wood chips in enough water to cover for at least 1 hour. Drain
and set aside. 

2. Cook bacon in a large skillet over medium heat until crisp. Transfer
to paper towels to drain. Let cool slightly; crumble. Combine bacon,
ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned
salt, and sage in a large bowl; mix well. Shape into 6 patties about 1
inch thick. 

3. Prepare grill for indirect grilling. Test for medium-high heat above
drip pan. Add wood chips according to grill manufacturer's directions.
Place patties on a lightly oiled rack over the pan. Cover and grill for
18 to 20 minutes or until an instant-read thermometer inserted in
centers registers 160 degree F, turning burgers once. Brush with the 1/4
cup barbecue sauce the last 5 minutes of grilling. 

4.Toast buns on grill rack, if desired. Serve the burgers on buns with
sliced onions and, if desired, additional barbecue sauce. Serve with
pickle mix, barbecue beans, and Creamy Coleslaw, if desired. Makes 6
burgers. 


Tip: Use a high-quality bacon, cooked just crisp enough to crumble
easily. 


Nutrition facts per serving:
calories: 478
total fat: 25g
saturated fat: 9g
cholesterol: 177mg
sodium: 729mg
carbohydrate: 24g
fiber: 2g
protein: 37g
vitamin C: 11%
calcium: 8%
iron: 26%

Home
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Pineapple-Teriyaki Beef

Ingredients
1  2-pound boneless beef top round steak, cut 1-1/2-inches thick
1  8-ounce can crushed pineapple (juice pack)
2  tablespoons finely chopped green onion
2  tablespoons reduced-sodium teriyaki sauce
1  teaspoon bottled minced garlic
1  teaspoon grated fresh ginger

Directions
1. Trim fat from steak. Please steak in a self-sealing plastic bag set
in a shallow dish. Drain pineapple, reserving juice. Cover and
refrigerate pineapple for sauce. 

2. For marinade, in a small bowl, stir together the reserved pineapple
juice, green onion, teriyaki sauce, garlic, and ginger. 

3. Pour marinade over steak; seal bag. Marinate in the refrigerator for
6 to 24 hours, turning bag occasionally. Drain steak, reserving the
marinade. 

4. Place steak on the unheated rack of a broiler pan. Broil 4 to 5
inches from heat until desired doneness, turning once halfway through
broiling. (Allow 18 to 20 minutes total for medium-rare doneness.) 

5. Meanwhile, for sauce, in a small saucepan, combine the reserved
marinade and pineapple. Bring to boiling; reduce heat. Simmer,
uncovered, for 5 minutes. Remove from heat. 

6. Cut steak into serving-size pieces. Top with sauce. Makes 6 to 8
servings. 


Dietary Exchanges: 1/2 fruit, 4 very lean meat. 

Nutrition facts per serving:
calories: 186
total fat: 4g
saturated fat: 1g
cholesterol: 62mg
sodium: 183mg
carbohydrate: 7g
fiber: 0g
protein: 29g

Home

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Pineapple-Teriyaki Beef

Ingredients
1  2-pound boneless beef top round steak, cut 1-1/2-inches thick
1  8-ounce can crushed pineapple (juice pack)
2  tablespoons finely chopped green onion
2  tablespoons reduced-sodium teriyaki sauce
1  teaspoon bottled minced garlic
1  teaspoon grated fresh ginger

Directions
1. Trim fat from steak. Please steak in a self-sealing plastic bag set
in a shallow dish. Drain pineapple, reserving juice. Cover and
refrigerate pineapple for sauce. 

2. For marinade, in a small bowl, stir together the reserved pineapple
juice, green onion, teriyaki sauce, garlic, and ginger. 

3. Pour marinade over steak; seal bag. Marinate in the refrigerator for
6 to 24 hours, turning bag occasionally. Drain steak, reserving the
marinade. 

4. Place steak on the unheated rack of a broiler pan. Broil 4 to 5
inches from heat until desired doneness, turning once halfway through
broiling. (Allow 18 to 20 minutes total for medium-rare doneness.) 

5. Meanwhile, for sauce, in a small saucepan, combine the reserved
marinade and pineapple. Bring to boiling; reduce heat. Simmer,
uncovered, for 5 minutes. Remove from heat. 

6. Cut steak into serving-size pieces. Top with sauce. Makes 6 to 8
servings. 


Dietary Exchanges: 1/2 fruit, 4 very lean meat. 

Nutrition facts per serving:
calories: 186
total fat: 4g
saturated fat: 1g
cholesterol: 62mg
sodium: 183mg
carbohydrate: 7g
fiber: 0g
protein: 29g

Home
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Pineapple-Teriyaki Beef

Ingredients
1  2-pound boneless beef top round steak, cut 1-1/2-inches thick
1  8-ounce can crushed pineapple (juice pack)
2  tablespoons finely chopped green onion
2  tablespoons reduced-sodium teriyaki sauce
1  teaspoon bottled minced garlic
1  teaspoon grated fresh ginger

Directions
1. Trim fat from steak. Please steak in a self-sealing plastic bag set
in a shallow dish. Drain pineapple, reserving juice. Cover and
refrigerate pineapple for sauce. 

2. For marinade, in a small bowl, stir together the reserved pineapple
juice, green onion, teriyaki sauce, garlic, and ginger. 

3. Pour marinade over steak; seal bag. Marinate in the refrigerator for
6 to 24 hours, turning bag occasionally. Drain steak, reserving the
marinade. 

4. Place steak on the unheated rack of a broiler pan. Broil 4 to 5
inches from heat until desired doneness, turning once halfway through
broiling. (Allow 18 to 20 minutes total for medium-rare doneness.) 

5. Meanwhile, for sauce, in a small saucepan, combine the reserved
marinade and pineapple. Bring to boiling; reduce heat. Simmer,
uncovered, for 5 minutes. Remove from heat. 

6. Cut steak into serving-size pieces. Top with sauce. Makes 6 to 8
servings. 


Dietary Exchanges: 1/2 fruit, 4 very lean meat. 

Nutrition facts per serving:
calories: 186
total fat: 4g
saturated fat: 1g
cholesterol: 62mg
sodium: 183mg
carbohydrate: 7g
fiber: 0g
protein: 29g
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FIESTA BEEF AND BEAN BAKE

1 pound lean ground beef
28 ounces baked beans
1/2 cup chopped onion
1/2 cup chopped green bell pepper -- (optional)
1/2 cup mild picante sauce
1/2 cup tortilla chips -- coarsely crushed
1/2 cup shredded Cheddar cheese

In skillet, cook ground beef, onion, and green pepper until meat is browned;
drain.

Stir in baked beans and picante sauce. Spoon meat mixture into a 1-1/2-quart
casserole dish. Top with tortilla chips.

Bake at 350 degrees F. for 25 minutes. Sprinkle with cheese. Continue baking
for 5 minutes more or until cheese melts. Yield: 6 servings.

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CHUCK JAVA ROAST

1/2 small onion
2 cloves garlic
5 pounds beef chuck roast
1 cup vinegar
Vegetable oil
2 cups (prepared) coffee -- strong
2 cups water
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cut onion and garlic into small strips; pierce roast at intervals, 
inserting onion and garlic. Place roast in a large dish, and pour 
vinegar over top. Cover and refrigerate overnight; drain off vinegar.

Brown roast on all sides in hot oil in a large Dutch oven; add coffee, 
water, salt, and pepper. Reduce heat, cover, and simmer 3 to 3 1/2 
hours. Yield: 10 servings.

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Per Serving: 480 Calories; 35g Fat (67.6% calories from fat); 36g 
Protein; 2g Carbohydrate; trace Dietary Fiber; 131mg Cholesterol; 117mg 
Sodium. 
Exchanges: 5 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates.

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Holiday Ham with Cider Glaze

Ingredients
1  5- to 6-pound cooked ham (rump or shank portion)
2  cups apple cider or apple juice
1  cup honey
1/2  cup cider vinegar
1/4  cup Dijon-style mustard
2  teaspoons chili powder (or to taste)
1  tablespoon butter or margarine
1/2  teaspoon apple pie spice

Directions
1. Preheat oven to 325 degree F. Trim any excess fat from ham. Score ham
with diagonal cuts in a diamond pattern. Place on a rack in a shallow
roasting pan. Insert a meat thermometer. Bake until thermometer
registers 140 degree F (1-1/2 to 2-1/4 hours).

2. Meanwhile, in a large saucepan combine apple cider, honey, vinegar,
mustard, and chili powder. Bring to boiling; reduce heat. Boil gently,
uncovered, about 15 minutes, stirring frequently. (Watch carefully, as
mixture will bubble up.) You should have about 2 cups of mixture. Remove
half of the mixture to a small bowl. Stir in butter and 1/4 teaspoon of
the pie spice. Set aside for sauce. Bring remaining mixture in saucepan
to boiling; reduce heat. Boil gently for 5 minutes or until mixture is
thickened and reduced to about 1/2 cup, stirring frequently. Stir in
remaining 1/4 teaspoon pie spice; use for glaze. If glaze should set up
before using, cover and reheat in a microwave-safe dish on 100 percent
power (high) for 1 minute or until warm.

3. Brush ham with glaze the last 20 to 30 minutes of baking. Reheat
cider sauce in a small microwave-safe bowl for 1 minute on 100 percent
power (high) or heat in a small saucepan. Pass sauce with ham. Makes 16
to 20 servings.


Nutritional facts per serving
calories: 384, total fat: 13g, saturated fat: 5g, monounsaturated fat:
6g, polyunsaturated fat: 1g, cholesterol: 138mg, sodium: 126mg,
carbohydrate: 22g, total sugar: 21g, fiber: 0g, protein: 44g, vitamin A:
0%, vitamin C: 2%, calcium: 2%, iron: 11%
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HAM PANCAKE PIE

        2      medium  sweet potatoes -- peeled and thinly sliced
        3      cups  cooked ham -- diced
        3      medium  apples, peeled -- cored and sliced
     1/2      teaspoon  salt
     1/4      teaspoon  ground black pepper
        3      tablespoons  brown sugar
     1/4      teaspoon  curry powder
     1/3      cup  apple juice
        1      cup  pancake mix
        1      cup  milk
     1/2      teaspoon  dry mustard
        2      tablespoons  melted butter

In 2-quart greased baking dish, layer half the potatoes, half the ham, and
half the apples. Combine salt, pepper, brown sugar, and curry powder;
sprinkle half the mixture over layers in dish. Repeat the process; pour
apple juice over all. Cover dish and bake at 375 degrees F. until sweet
potatoes are tender -- about 40 minutes.

Beat together the pancake mix, milk, mustard and butter. Take casserole from
oven when potatoes are done and pour pancake batter over top. Bake 20
minutes more, uncovered, or until pancake is puffed and golden.  Yield: 6
servings.



Per Serving (excluding unknown items): 370 Calories; 14g Fat (33.4% calories
from fat); 16g Protein; 46g Carbohydrate; 3g Dietary Fiber; 59mg
Cholesterol; 1397mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
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Garlic-Sage-Marinated Beef Pot Roast

Ingredients
1  2- to 2 1/2-pound boneless beef chuck pot roast
3/4  cup dry red wine or tomato juice
2  tablespoons tomato paste
1  tablespoon snipped fresh sage or 1/2 teaspoon ground sage
2  teaspoons  instant beef bouillon granules
1/4  teaspoon pepper
10  cloves garlic, halved
1  tablespoon cooking oil
1 1/4  pounds whole tiny new potatoes or 4 medium potatoes
4  medium carrots, cut into 2-inch pieces
2  small onions, cut into wedges
2  stalks celery, bias-sliced into 1-inch pieces
1/2  cup cold water
1/4  cup all-purpose flour
   
Directions:
1. Trim fat from roast; place meat in a heavy plastic bag set in a bowl.
Combine the wine or tomato juice, tomato paste, sage, bouillon granules,
pepper, and garlic. Pour over meat. Close bag and marinate in
refrigerator for 6 to 24 hours, turning occasionally. Remove meat from
marinade, reserving marinade.

2. In a kettle or pot, brown the roast on both sides in hot oil. Drain
well. Pour reserved marinade over roast. Bring to boiling; reduce heat.
Cover and simmer for 1 hour.

3. Remove a narrow strip of peel from around the center of each new
potato. (Or, peel and quarter each medium potato.) Add potatoes,
carrots, onions, and celery to meat. Cover and simmer 45 to 60 minutes
or until tender, adding some water if necessary. Transfer meat and
vegetables to a serving platter; cover to keep warm while preparing
gravy.

4. For gravy, measure pan juices; skim fat. If necessary, add water to
equal 1 3/4 cups liquid; return to pan. Combine the 1/2 cup cold water
and the flour. Stir into juices. Cook and stir until bubbly. Cook and
stir for 1 minute more. Season with salt and pepper. Serve with meat and
vegetables. If desired, garnish with additional fresh sage. Makes 8
servings.



Nutritional facts per serving
calories: 321 , total fat: 8g , saturated fat: 3g , cholesterol: 78mg ,
sodium: 345mg , carbohydrate: 28g , fiber: 3g , protein: 29g , starch:
1.5diabetic exchange , vegetables: 1diabetic exchange , lean meat:
3diabetic exchange
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Apricot-and-Almond-Stuffed Steak

Ingredients
1  8-ounce  beef top loin steak, cut 1 to 1-1/2 inches thick
1/8  teaspoon pepper
4   dried apricot halves or 2 dried peach halves, finely snipped
1  tablespoon toasted sliced almonds
1/3  cup apricot or peach nectar or orange juice
4  dried apricot halves or dried peach halves, finely snipped
1  tablespoon thinly sliced green onion
1/2  teaspoon cornstarch
1/2  teaspoon instant chicken bouillon granules
1/8  teaspoon pepper
1  tablespoon toasted sliced almonds (optional)
    
Directions:
1. Make a pocket in the steak by cutting a deep horizontal slit.
Sprinkle with 1/8 teaspoon pepper on the cut surfaces of the pocket.
Spoon the 4 apricots or peaches and 1 tablespoon almonds into the
pocket. If necessary, secure opening of pocket with a wooden toothpick.

2. To broil, place steak on the unheated rack of a broiler pan. Broil 3
to 4 inches from the heat to desired doneness, turning once. (Allow 8 to
12 minutes for rare, 13 to 17 minutes for medium, or 18 to 22 minutes
for well-done.)

3. Or, to grill, place steak on the rack of an uncovered grill. Grill
directly over medium-hot coals to desired doneness, turning once. (Allow
8 to 12 minutes for rare, 12 to 15 minutes for medium, or 16 to 20
minutes for well-done.)

4. Meanwhile, for sauce, in a small saucepan combine the apricot nectar,
peach nectar, or orange juice; 4 apricots or peaches green onion;
cornstarch; bouillon granules; and 1/8 teaspoon pepper. Cook and stir
over medium heat until thickened and bubbly. Cook and stir for 1 minute
more.

5. To serve, cut steak in half. Transfer each half of the steak to an
individual plate. Pour sauce over the steak. If desired, sprinkle with 1
tablespoon almonds. Makes 2 servings.


Nutritional facts per serving
calories: 251 , total fat: 9g , saturated fat: 3g , cholesterol: 65mg ,
sodium: 286mg , carbohydrate: 16g , protein: 26g
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  Holiday Glazed Ham

Ingredients
1  4- to 6-pound cooked boneless ham
    Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze (see below)
   
Directions:
Place ham on a rack in a shallow baking pan. If desired, use a paring knife
to score top of ham in a diamond pattern, making cuts 1/4 inch deep. Insert
a meat thermometer. Bake in a 325 degree F. oven for 1-1/4 to 2-1/2 hours
or until thermometer registers 140 degrees F. and ham is heated through.
During the last 15 minutes of baking, brush ham with Five-Spice Plum Glaze,
Maple-Pecan Glaze, or Cranberry Glaze. Heat any remaining glaze and pass
with the ham. Serve with buttered new potatoes, steamed baby carrots, and
steamed green beans, if desired. Makes 16 to 24 servings.

Five-Spice Plum Glaze: In a small saucepan combine 1 cup plum jam, 1
tablespoon cornstarch, 1/4 teaspoon five-spice powder, and 1/8 teaspoon
ground red pepper. Stir in 2 tablespoons soy sauce and 1 tablespoon
vinegar. Cook and stir until bubbly. Cook and stir 2 minutes more. Makes
about 1 cup.

Maple-Pecan Glaze: In a small saucepan combine 1 cup maple syrup or
maple-flavored syrup and 1 cup orange marmalade. Heat and stir until
bubbly. Whisk in 1 tablespoon margarine or butter until smooth. Stir in 1/2
cup chopped toasted pecans. Makes 2 cups.

Cranberry Glaze: In a small saucepan combine one 12-ounce can frozen
cranberry juice concentrate, thawed; 3 tablespoons Dijon-style mustard; 2
tablespoons brown sugar; 2 tablespoons lemon juice; 4 teaspoons cornstarch;
and 1/4 teaspoon ground cloves. Cook and stir mixture until thickened and
bubbly. Cook and stir for 2 minutes more. Makes 1-3/4 cups.


Nutritional facts per serving
calories: 211 , total fat: 5g , saturated fat: 2g , cholesterol: 54mg ,
sodium: 1423mg , carbohydrate: 15g , fiber: 0g , protein: 25g , vitamin C:
39% , calcium: 0% , iron: 7%

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Autumn Pork Roast (In Crock Pot)

3 to 4 lb. pork roast
Salt & Pepper to taste
1 c. cranberries, finely chopped
1/4 c. honey
1 t. grated orange peel
1/8 t. ground cloves
1/8 t. ground nutmeg

Sprinkle roast with salt and pepper. Place in slow cooking crockpot.
Combine remaining ingredients; spoon over roast.
Cover. Cook on low for 8 to 10 hours (I did 1 hour on high and 5 hours on
auto-shift)
Makes 6 to 8 servings.

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    BAKED HAM WITH CORNBREAD-APRICOT STUFFING

        1      4 pound  smoked boneless ham
        1      8-inch square pan cornbread (homemade or mix)
     1/2      cup  chopped celery
        2      tablespoons  chopped onion
        2      tablespoons  butter
     1/2      cup  apricot preserves
     1/2      cup  chopped pecans
     1/2      cup  beef broth

Place ham on rack in shallow roasting pan. Bake in a 325ºF oven for about
1-1 1/2 hours or until meat thermometer registers 140ºF. Slice to serve.

Meanwhile, crumble cooked cornbread, place in large mixing bowl. In medium
skillet, sauté celery and onion in butter until onion is tender; stir in
preserves and pecans and toss with corn bread. Turn into a greased 2-quart
casserole. Drizzle broth over stuffing. Bake at 325ºF for 30-45 minutes,
until heated through and lightly browned. Serve with smoked ham.  Yield: 8
servings.

(from:  National Pork Producers Council

Per Serving: 370 Calories; 16g Fat (38.4% calories from fat); 39g Protein;
18g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 2960mg Sodium.
Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1
Other Carbohydrates.

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MATADOR MANIA

1 pound ground beef
1 medium onion -- chopped
1/2 cup water
3 tablespoons chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
16 ounces refried beans
16 ounces taco sauce -- divided
6 corn tortillas -- divided
8 ounces sour cream
1 cup shredded Cheddar cheese

Cook ground beef in a large skillet until browned, stirring to crumble;
drain well. Add chopped onion, water, chili powder, salt, cumin, and pepper
to ground beef. Cook, uncovered, about 5 minutes, stirring occasionally.
Remove skillet from heat; stir in refried beans, and set mixture aside.

Spread about 1/2 cup taco sauce in a greased 12- x 8- x 2-inch baking dish.
Arrange 2 tortillas on top of sauce; cover with half of meat mixture, sour
cream, and an additional 1/2 cup taco sauce. Arrange 2 additional tortillas
on top of sauce; cover with an additional 1/2 cup taco sauce, the remaining
meat mixture, and half the cheese. Arrange remaining tortillas, taco sauce,
and cheese on top. Cover and bake at 350 degrees F. for 40 minutes. Let
stand 5 minutes before serving. Yield: 6 servings.


- - - - - - - - - - - - - - - - - - -

Per Serving: 600 Calories; 40g Fat (56.4% calories from fat); 27g Protein;
42g Carbohydrate; 8g Dietary Fiber; 101mg Cholesterol; 1727mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 6 Fat.

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APRICOT BAKED HAM

6 pounds ham, rump half -- fully cooked
20 whole cloves
1/2 cup apricot preserves
3 tablespoons mustard powder
1/2 cup light brown sugar -- packed

Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves
in cuts. Combine preserves and mustard; spread over ham. Pat brown sugar
over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325
degrees F. for 20 minutes per pound or until ham is heated through and
thermometer reads 140 degrees F. Yield: 12 servings.


Per serving: 514 Calories (kcal); 32g Total Fat; (55% calories from fat);
36g Protein; 21g Carbohydrate; 124mg Cholesterol; 149mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2
Fat; 1 Other Carbohydrates
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SLOW COOKED GERMAN SHORT RIBS

3 1/2 pounds beef short ribs
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons shortening
2 medium onions -- sliced
1/2 cup dry red wine
1/2 cup chili sauce
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons all-purpose flour

Coat short ribs in mixture of 2 tablespoons flour with salt and pepper. Melt
shortening in large skillet; add ribs and brown on all sides. Pour off
excess fat. In slow cooker, combine ribs, onions, wine, chili sauce, brown
sugar, vinegar,, Worcestershire sauce, mustard, and chili powder. Cover and
cook on low for 6 to 8 hours. Turn control to high. Thicken with 2
tablespoons flour that has been dissolved in a small amount of water. Cook
on high about 10 minutes or until slightly thickened. Serve over wide
noodles. Yield: 6 servings.


Per serving: 1138 Calories (kcal); 100g Total Fat; (80% calories from fat);
39g Protein; 14g Carbohydrate; 201mg Cholesterol; 532mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
14 Fat; 1/2 Other Carbohydrates

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SKILLET HAM STEAKS WITH CREOLE TOMATOES

You will need;

two 1 1/2 lb ham steaks

6 tbsp unsalted butter

4 cloves of garlic minced

1/2 cup finely chopped onion

1/2 cup finely chopped bell pepper

8 large tomatoes, peeled seeded and coarsely chopped

1/2 tsp thyme

1 tsp Tabasco sauce

salt, fresh ground black pepper and cayenne pepper to taste

4 thinly sliced scallions

Now, let's cook!

In a medium skillet, melt 4 tbsp of butter over medium-low heat. Add garlic, onion and bell pepper and sauté slowly until onions are transparent. Add chopped tomatoes, thyme, Tabasco and salt, black pepper and cayenne pepper to taste.

Reduce heat to low and continue to cook until tomatoes are slightly melted and the sauce is piping hot, about 10 to 12 minutes. In a heavy skillet large enough to accommodate the meat, one steak at a time, melt the remaining 2 tbsp of butter.

Lightly brown each steak on both sides. Cook the ham until it is just heated through, a few minutes depending on the thickness of the meat. Transfer the steaks to a heated platter and surround with the piping hot tomatoes. Sprinkle with scallions for garnish. Serve these delicious steaks with a creamed cucumber salad and fresh corn on the cob for a truly memorable dinner. Remember to cook this for someone you love!

serves 6

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SMOKIE BURGERS FOR FIFTY

You will need;

14 lbs lean hamburger or ground chuck

3 large onions, finely chopped

1/4 cup Worcestershire sauce

1/4 cup salt

2 tbsp fresh ground black pepper

4 large spanish onions, sliced very thin

2 qts catsup

1/2 cup white sugar

1/4 cup brown sugar

2 cups white vinegar

4 tsp dry mustard

2 tsp hot chili powder

4 tsp liquid smoke

2 tsp majoram

1 tsp oregano

Now, let's cook!

Slice 4 large onions as thin as possible and set aside. Mix the next 5 ingredients very thoroughly. Form into 50 patties and brown on both sides. Place the patties in four

baking pans and top with the sliced onions. Combine the remaining ingredients in a large bowl and mix well. Pour sauce over patties and bake in a pre-heated 325 degree oven for about 1 1/2 hours, basting occasionally. Serve these tangy burgers on

buns accompanied by your favorite potato salad and baked beans. Your guests will rave about them!

Serves 50

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This recipe is an old country favorite. There are many ways to prepare Chicken Fried steak. I've found this recipe to be the easiest as well as the tastiest. I'm sure your family will love it as much as mine does!

CHEF JOHN'S "CHICKEN FRIED" STEAK

Serves 6 to 8
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COUNTRY CREAM GRAVY

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CAJUN "FIRE" STEAK

You will need;

4 14oz New York strip steaks

1 tsp granulated garlic

2 tsp coarse ground black pepper

1/2 tsp each of ground white pepper, cayenne pepper, thyme leaves, oregano leaves,

crushed rosemary, basil leaves, granulated onion and salt

Now, let's cook!

Trim the steaks of any excess fat and remove the strip of gristle from the edge of each steak . This will prevent the steaks from curling while they are grilling.

Combine seasonings in a small bowl, mixing thoroughly. Rub the seasong deep into the meat and allow to set for at least 30 minutes. Grill steaks over medium coals to desired doneness. Accompany these steaks with a crisp green salad and dirty rice.

Serves 4

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GOURMET PORTERS

Trim steaks of any excess fat. In a small sauce pan, sweat the onions over medium-high heat, stirring frequently until they begin to brown. Add remaining ingredients, turn heat to low and simmer until sauce is reduced by half. Grill steaks to desired doneness over medium coals basting frequently with the sauce. These steaks are delicious served with a fresh spinach salad and baked potato.

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CHEF JOHN'S CAJUN BURGER AND BEANS

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PORK CHOPS "CREOLE"

You will need;

4 center cut pork chops, 1/2 inch thick

1/2 cup uncooked rice

1 tbsp oil

1/4 cup finely chopped onion

1/4 cup finely chopped bell pepper

2 1/4 cup tomato juice

1/4 tsp sugar

1/2 tsp salt

1 tsp Tabasco sauce

ground fresh black pepper to taste. Now, let's cook!

Pat pork chops dry with paper towel. In a large skillet, brown rice in oil. Push rice to one side and brown chops, onion and bell pepper. Add sugar, tomato juice, salt and Tabasco sauce. Cover tightly and cook very slowly for 45 minutes to 1 hour or until rice is tender. Remove cover and cook 5 minutes longer to fluff the rice. Serve chops on beds of rice. Add one of your favorite salads and a fresh vegetable for a delicious dinner your family will love!

Serves 4

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CAJUN PORK PINWHEELS

Place rolls seam side down on a rack in a shallow baking pan. Roast in a pre-heated 325 degree oven for about 45 minutes or until meat thermometer registers 155 degrees. Transfer to warm serving platter and remove toothpicks or string. Let meat stand 5 minutes, slice and serve for a Sunday dinner your friends and family will love. Oven browned new potatoes and a fresh vegetable with make this a meal to remember! Serves 9 (Each tenderloin will provide 3 servings)

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In the spring, excellent lamb is available at your market in many different forms. This  recipe features ground lamb. It is economical and easy to prepare and will provide a deliciously different spring supper for your family. They are sure to love it.

WITH FRESH MINT

Serves 4 to 6

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The following salad recipes are easy to prepare and can be made ahead for easy serving. They will make a delicious lunch or spring supper your family will love!

CHEF JOHN'S SPRING LAMB SALAD

You will need;

3 cups leftover roast leg of lamb, cut julienne

4 celery stalks, sliced thin, diagonally

1 small leek, washed and chopped

1/2 cup chopped, seeded bell pepper

3 tbsp chopped onion

2 tbsp capers, drained

3 tbsp sweet red pepper, chopped

1 clove garlic, minced

1/2 cup mayonaise

4 tbsp Feta cheese, crumbled

3 tbsp fresh lemon juice

2 tbsp balsamic vinegar

4 tbsp bottled, clear italian dressing

1 tspn fresh mint, chopped (1/2 tsp dried mint may be substituted)

salt and fresh ground black pepper to taste

4 cherry tomatos, halved

fresh Leaf lettuce, washed and chilled

Now, let's cook!

In a bowl, combine lamb, Italian dressing, lemon juice and garlic. Cover and refrigerate at least 2 hours or overnight. Add celery, leeks, onions, bell pepper, sweet red pepper and capers to the lamb mixture. Set aside while preparing remaining ingredients. Stir occasionally. In a small bowl, blend together the mayonaise, cheese, vinegar, mint, salt and pepper. Stir into lamb mixture and set aside. Line 4 chilled dinner plates with Leaf lettuce and top with equal amounts of the salad. Garnish with tomato halves and parsley sprigs. Serve with fresh fruit and crusty french bread. Your family will love you for it!

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HAM SALAD STUFFED TOMATO TULIPS

You will need;

6 medium or "baseball" size tomatos

3 cups leftover baked ham, finely diced

1 cup finely diced celery

1/2 cup crushed pineapple, drained

1/2 cup chopped pecans

4 tbsp chopped pimento

3 tbsp finely chopped green onion

1/2 cup mayonaise

1/4 cup honey

1 tbsp dijon mustard

1 tsp chili sauce

3 hard cooked eggs, halved lengthwise

fresh Endive

fresh Leaf lettuce

12 lemon wedges

12 celery sticks

12 carrot sticks

6 large black olives, pitted

fresh chopped parsley

Now, let's cook!

In a large bowl , mix together ham, celery, pineapple, pecans, pimento and green onion. Stir in the mayonaise, honey, mustard and chili sauce. Set aside. Place tomatos, stem end down, on a cutting board and cut each tomato two-thirds of the way down into 8 wedges. Be careful not to cut all the way through. Gently push wedges open to form tulip and allow room for the stuffing. Line 6 chilled dinner plates with Endive and Leaf lettuce, place a tulip on each plate and stuff with equal amounts of the ham salad. Sprinkle with fresh chopped parsley and garnish each plate with 1/2 egg, 2 carrot sticks and two celery sticks. Serve with assorted club crackers or fresh breadsticks as an elegant entree for lunch or spring supper. Your family will love you for it!

**Chef's Note: Using small salad tomatoes on salad plates will provide you with an excellent first course for that special dinner party.

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This  recipe is one I fondly remember from our Easter holidays at home. My Mother's favorite holiday was Easter and after returning from church,she would lay out a splendid table laden with mounds of fresh and smoked sausages, assorted cheeses, homemade potato salad, fresh egg bread and heavy sour rye, baskets of brightly colored eggs and horseradish and spicy brown mustard. In the center of the table would always be a wonderful baked ham in all of it's glazed glory, studded with cloves and decorated with pineapple rings and maraschino cherries. Then, I knew it was Easter!   The family would gather all day visiting and enjoying this magnificent meal.   Make this holiday ham for your family, they'll love you for it.

MOM'S EASTER BAKED HAM

You will need;

1 10 to 12 lb whole smoked ham

1 cup packed light brown sugar

1 tbsp flour

2 tsp dry mustard

1/4 cup mixed fruit jelly or grape jam

whole cloves

pineapple rings

maraschino cherries

Now, let's cook !

Place ham on rack in shallow roasting pan. Roast at 300 to 325 degrees for 2 hours; remove from oven. Cut off rind (if any) and score fat. Insert a whole clove into the centerof each diamond.  In a small bowl combine brown sugar, flour, mustard and jelly or jam to form a smooth paste.  Spread paste evenly over the ham and decorate with pineapple rings and cherries. Return to oven and continue roasting about 1 hour or until internal temperature reaches 160 degrees. Transfer to heated serving platter and allow to rest 30 minutes before carving. This ham will serve 20 to 25. Make it an Easter tradition for your family, they'll love you for it.

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     When I was a boy, Sundays were very special days at my home.  Nanny, (Maternal Grandmother) was the Matriarch of the family and as such the whole family came to Sunday dinner at our house. Now, my mother was an only child, but she came from a very close family. All my Nanny's sisters with their children and grandchildren, besides our family made for a large group, but Nanny always made sure the food was good and there was plenty of it !!! This is her recipe for (I did cut the recipe down to 6 servings, but it multiplies easily for a large crowd) I know your family and friends will love this dish as much as I did !!!

NANNY'S SWISS STEAK

You will need;
2 lbs. bottom round steak, cut 3/4 inch thick
1 clove garlic
2 1/2 cups flour
salt and fresh ground black pepper
1/2 cup bacon drippings
1/2 cup finely chopped onion
1/3 cup each, finely chopped carrots, celery and bell pepper
1 cup hot beef stock
1/2 cup hot tomato sauce
Now, let's cook !
     Preheat oven to 325 degrees. Cut round steak into serving pieces. Rub steak with garlic clove. With a meat mallet, pound into both sides of the steak, as much seasoned flour as the meat will hold. Heat the bacon drippings in a large, heavy Dutch oven. Add the pieces of steak to the Dutch oven and sear on one side until brown. Turn the steak over and add the finely chopped vegetables to the pan, do not allow them to brown. Add the hot stock and tomato sauce, cover and bake 1 1/2 to 2 hours or until steak is fork tender. Remove steak to a warm serving platter.
     Degrease the pan drippings and sprinkle enough seasoned flour into the pan juices, stirring constantly to make a fine gravy. Ladle the gravy over the steak and serve the rest on the side with homemade mashed potatoes. I have many wonderful memories of this dish at home on those Sundays when I was a boy. Serve it to your family and they will too !

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ROAST LOIN OF PORK WITH GARLIC, APPLES AND ROSEMARY

You will need;
5 lb boned and rolled pork loin roast
2 tbsp. vegetable oil
2 tbsp. butter
8 large garlic cloves, finely chopped
4 large tart baking apples, thickly sliced
1 tbsp. fresh rosemary or 1 tsp. dried rosemary
Salt and fresh ground black pepper
3 tbsp. cider vinegar
3/4 cup applejack or apple cider
Fresh rosemary sprigs for garnish
Now, let's cook!
     Preheat oven to 350 degrees. Place oil in a heavy Dutch oven and place over medium-high heat. When the oil is hot, add the pork to the pan and brown on all sides. Remove the roast and set aside. Melt the butter in the pan and add the garlic and apples. Reduce heat to low, cover and cook for 10 minutes, stirring occasionally. Press the rosemary into the surface of the roast, season with salt and fresh pepper and return it to the pan. Place it in the preheated oven and roast for 1 3/4 hours or until the pork is tender and cooked through; basting occasionally with pan juices. Remove the rest from the oven and transfer to a warm platter, covering loosely with foil. Stir the vinegar and applejack or cider into the pan and cook gently over medium-high heat, stirring frequently until liquid is reduced and thickened, about 10 to 15 minutes. Season with salt and fresh pepper to taste. Remove string and excess fat from roast and slice it into 1/2-inch thick slices. Spoon sauce over each serving, surround with cooked apple slices and garnish with fresh rosemary. Serve this with Pan roasted Baby Carrots, Braised Red Cabbage and hot Buttered Noodles and no one at your table will remember what turkey tastes like!!!
Serves 8

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BEEF BOURGUINONNE: (BURGUNDY)

You will need;
2 1/2 lbs. round or sirloin steak, cubed
6 slices bacon, fried and broken
2 cups beef stock or 1 can beef broth
2 cups water
3/4 cup red wine (preferably Burgundy)
2 cloves garlic, minced
1/2 lb. small whole white onions, quartered
6 medium carrots, cut in thirds
4 ribs celery, cut in 1 /2 inch pieces
1/2 lbs. fresh mushrooms, sliced
1/4 cup flour
Now, let's cook!
     Fry bacon in large skillet and set aside. Slowly sauté garlic in bacon dripping being careful not to burn it. Add cubed steak to skillet, browning thoroughly. Sprinkle with salt and pepper. Add broken bacon, water and beef stock. Cover and simmer 1 hour. (You may need to add additional water while cooking.) Add onions, celery, carrots and simmer 1 hour or until tender. Mix the flour with the wine until it is very smooth. Quickly whisk the flour and wine mixture into the skillet, add the sliced mushrooms, cover and simmer an additional 15 minutes or until sauce thickens.
Serve over wide egg noodles or rice. For an extra special presentation, try serving in bowls made from hallowed out individual size loaves of crusty French bread.
Serves 4

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     On these cool autumn evenings what could be more satisfying than a wonderful one pot meal. The first is a tried and true favorite that brings back memories of my Nanny's kitchen and the second is a unique variation of a recipe that dates back to the middle ages when the Mongolian hordes swept across the Russian steppes into eastern Europe. I'm sure you will enjoy both!
Now, let's cook. This first recipe was a staple in our home during the fall and winter months as prepared by my Nanny(Grandma)

NANNY'S HAM & CABBAGE:

You will need;
3 - 4 lb. smoked picnic ham
4 qt. water
2 qt. chicken stock
1 lg. head green cabbage, cut up
1 med. onion, lg. dice
3 bay leaves
8 whole cloves
6 Russet potatoes, quartered
1 lb. carrots, peeled and halved
Salt & pepper to taste.
Score skin on ham with a sharp knife and stud with cloves. Place ham in large soup pot, add water, chicken stock and bay leaves. Bring to a rolling boil, reduce heat, cover and simmer 2 - 3 hours; add cabbage. Cook another hour; remove ham to platter and trim excess fat, remove cloves and cut ham into pieces. Return ham to pot, add potatoes and carrots, salt and pepper to taste and continue to simmer, covered, until potatoes and carrots are tender. The longer and slower this is cooked, the better it is. Serve it up in steaming bowls with warm, hard rolls for dipping. Serves 4 - 6

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     This next recipe requires a bit of explanation. During the middle ages the Mongol
armies swept across eastern Europe, conquering all and leaving a wake of havoc and destruction. Being a calvary army, constantly on the move, provisions were gathered from the plunder of sacked cities and whatever bounty the land had to offer.
Traveling lightly was paramount to this fast moving army. Spices, seasonings, maybe some dried meat and a few staples were all that were carried to add to whatever they may find at hand. The evening meal usually consisted of a rich, spicy soup or savory stew prepared by each individual or communally in small groups. I have researched and adapted this recipe that I'm sure you will enjoy.

CHEF JOHN'S MONGOLIAN HOT POT:

You will need;
2 tbsp. vegetable oil
3 lbs. pork shoulder, chunked
2 1/2 lbs. turkey giblets, cooked and cut julienne
2 cups, cooked, shredded chicken
6 qt. water
1 lg. can diced tomatoes
1 lg. green cabbage, shredded
1 cup each; carrots and turnips, cut matchstick
1 lg. onion, quartered and sliced
3 ribs of celery, sliced thin
1 can bamboo shoots, undrained
1 can sliced water chestnuts, undrained
1/2 lb. fresh bean sprouts
1/4 cup soy sauce
1/4 tsp. Chinese five spice
1/2 tsp. cayenne pepper
1 tsp. Lea & Perrin
Salt and pepper to taste

Now, let's cook!  In a very hot skillet, sear the pork (be careful not to burn). Remove from skillet, drain and set aside. add oil to skillet and quickly stir fry the carrots, turnips, celery and onion. Set aside.   In a very large soup pot or Dutch oven cook the turkey giblets in the water until tender. Remove giblets from water and slice into thin strips. Set aside. Add cabbage and tomatoes to water and bring to a rolling boil, reduce heat and simmer for 30 minutes. Add spices and simmer 15 minutes longer; add pork, turkey, shredded chicken, stir fried vegetables, water chestnuts, bamboo shoots and bean sprouts. Cover and simmer until pork is very tender. Dish up in steaming bowls with white cooked rice and fresh fruit on the side. Hot pita bread compliments this dish very well. On a cool autumn evening or cold winter's night you'll see the effort was worth it! Serves 6 - 8
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ROAST BRISKET OF BEEF WITH OVEN BROWNED VEGETABLES
You will need;5 - 6 LB well-trimmed beef brisket
1 tbsp. vegetable oil
2 cups chopped onions
4 ribs celery including leaves, chopped
1 bell pepper, cut into strips
2 cloves of garlic, minced
2 tbsp. chopped fresh dill
2 tbsp. beef bouillon granules
1 tsp. paprika
1/2 tsp. each salt and freshly ground black pepper
4 bay leaves
2 cups dry red wine and 2 cups red wine vinegar
2 lbs. medium potatoes, quartered
6 large carrots cut into 1 1/2 inch pieces
4 parsnips cut into 1 1/2 inch pieces
chopped fresh parsley
Now, lets cook!
Heat oil in roast pan or large Dutch oven over medium heat until very hot. add brisket and brown evenly on both sides, about 6 minutes per side. Remove brisket and set aside. Add onions, celery and bell pepper to same pan; cook 4 minutes or until crisp/tender, stirring occasionally.Place brisket bake in the pan over vegetables and sprinkle with garlic, dill, bouillon granules, paprika, salt and pepper. Top with bay leaves and scoop 1/2 of vegetables in the pan over the brisket. Add wine and vinegar, cover tightly and cook in a 325 degree oven for 3 hours. Remove roast from oven and add potatoes, carrots and parsnips to pan; spoon pan juices over meat and vegetables, cover, return to oven and continue to cook 30 minutes longer or until brisket and vegetables are tender. carve brisket diagonally across grain into thin slices; transfer to warm serving platter and surround with vegetables. Skim and discard fat from pan juices; spoon de-fatted juices over brisket and vegetables, sprinkle with fresh chopped parsley and serve. This is a savory and flavorful meal served with chilled applesauce or a fresh fruit compote. I'm sure you and your loved ones will enjoy it!
Serves 12

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APPLE ORCHARD PORK CHOPS

You will need;
6 pork loin chops, cut 1 1/2 inch thick
2 tsp. vegetable oil
2 cups apple cider or unsweetened apple juice
1/3 cup Viennese or German style mustard
3 apples, unpeeled, cored and sliced 1/2 inch thick
1/3 cup currants or raisins
1/2 cup sliced green onions
2 tbsp. corn starch
1/4 cup water
salt and fresh ground black pepper, to taste
Now, let's cook !
Heat oil in heavy skillet. Brown pork chops over medium-high heat. Season with salt and fresh pepper. Combine cider and mustard and pour over pork chops. Reduce heat to medium-low, cover and cook for 40 to 45 minutes. Add apples, currants and green onions. Cover and cook 5 to 10 minutes longer. Remove pork chops and apples to a warm serving platter. Add combined water and corn starch to the simmering cider liquid, cooking until clear and thickened. Spoon the sauce over the pork chops and apples. Serve this with scalloped potatoes for a warm, satisfying dinner on a cold winter's evening. Cook them for someone you love

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CREOLE ROAST PORK

You will need;
1 6 to 7 lb. lean boneless pork loin roast trimmed of all excess fat
6 shallots, minced
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp. cayenne pepper
1 tsp. dried sage
6 large tart apples, cored
4 sweet potatoes ( yams may be substituted) peeled, quartered and cooked
2 tbsp. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 cup melted butter
1/4 cup pure maple syrup
Now, let's cook!
Preheat oven to 300 degrees. Place the roast on a cutting board with the fat side up
and with the tip of a sharp knife make 4 to 5 incisions deep into the roast at 2 1/ to 3 inch intervals. Combine the shallots and garlic together and mix well. With the tips of your fingers, work equal amounts of this mixture into each of the incisions.
Sprinkle the roast with salt, black pepper, cayenne pepper and sage and rub into the meat. Place the pork loin, fat side up, on a rack in a shallow baking pan and roast for 3 hours.
While the pork is roasting, remove enough pulp from the apples to make the core opening1 1/2 to 2 inches wide. Chop the removed pulp and set aside. In a large bowl, mash the sweet potatoes. Add the apple pulp, brown sugar, nutmeg, cinnamon and salt & pepper to taste and mix well. In a small sauce pan, heat the butter and maple syrup. Cook for 2 minutes and spoon 1 tsp. of the mixture into each of the apples. Reserve the remaining syrup.
Fill the apple openings with the sweet potato mixture until the apples are very full.
Remove the roast from the oven. Drain the fat from the pan and place the apples around the roast. Continue to roast 1 1/2 hours longer, basting the apples often with the reserved syrup. When roast is done, transfer to a warm serving platter and surround with the baked apples. Garnish with fresh watercress for an eye appealing, elegant and delicious Sunday dinner. Your family and friends will love you for it !
Serves 6 to 8

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A lot of recipes are born of necessity. One of the first rules of Cajun cuisine is using whatever ingredients you have at hand, (naturally the freshest and finest available), to prepare something pleasurable as well as palatable. I found myself at a single friends apartment one evening trying to prepare a late night supper for about 6 people using what he had available. It was not easy, but I was able to rise to the challenge and my professional reputation escaped unscathed. That is how the following recipe was born. It is interesting as well as delicious and if you try it, I'm sure you'll enjoy it as much as my friends did.

CHEF JOHN' S VANILLA WAFER-APPLEJACK PORK CHOPS

You will need;

6 even sized pork chops, loin or shoulder

1 tsp. fresh ground black pepper

1/2 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. each rubbed sage, cayenne pepper, white pepper, ground coriander and paprika

1/2 tsp. ground cinnamon

2 tbsp. oil

2 tbsp. butter

1 small onion, finely chopped

1 stalk of celery, finely chopped

1/2 bell pepper, finely chopped

1 clove garlic, minced

1 1/2 cups chicken stock

1/4 cup applejack, apple brandy or hard cider

14 - 16 Nabisco Vanilla Wafers

Now, let's cook !

Trim the chops of excess fat. In a small bowl, mix together the seasonings, herbs and spices and rub the mixture firmly into both sides of the chops until the meat has absorbed all of it. Heat the oil in a large skillet over medium - high heat and add the chops. Brown on both sides, remove to a plate and set aside. Add the butter to the skillet and when it begins to foam, add the onion, celery, bell pepper and garlic.  Cook the vegetables until barely tender ad add the chicken stock. Return the chops to the skillet, cover, reduce heat and cook for 30 - 40 minutes or until tender. While the chops are cooking, place the vanilla wafers in a plastic bag and use a rolling pin to crush them very fine. When the chops are tender, remove them to a warm serving platter and set aside. Stir the applejack and cookie crumbs into the pan liquid and bring to a boil. Continue to boil rapidly, stirring constantly to allow the vanilla wafer crumbs to soften and thicken the liquid, about 3 minutes. Pour sauce over the chops and serve. Serves 6

While the combination of cookies and pork is unusual, it works very well. The vanilla flavor of the cookies with the addition of cinnamon give a spicy taste to the sauce and thickens it at the same time. This method came to mind from the German recipe for Sauerbraten (marinated pot roast), where gingersnaps are traditionally used to thicken the sauce. Serve with a crisp salad and hashbrowns or German fried potatoes. Your family will love you for it.

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Many people ask me the difference between Creole and Cajun cooking. Both cuisine's have French roots as well as other major influences and can easily be distinguished from each other. Creole is city cuisine, where cooks often competed to make complicated and fancy dishes using the finest ingredients available. Cajun cooking has always been country orientated as people had to support themselves from the land and make-do with what ever was on hand. A common trait to both is using only the freshest foods available.

CREOLE BEEF FLAMBÉ'

You will need;
3 lbs. of sirloin tip roast, trimmed of all visible fat and cut into one-inch cubes
6 slices of bacon
2 1/2 tsp. of Tony's Creole seasoning
2 tsp. Fine Herbs (Spice Islands is a brand you can find in most markets or you
can substitute your favorite herbs)
2 1/2 tsp. of beef base or bouillon
1/3 cup red wine vinegar
3/4 cup red wine
1 clove garlic, minced
6 medium white onions, quartered
1 1/2 large bell pepper, cut into 1/2 inch pieces
1 1/2 cup cherry tomatoes, halved
1/2 LB fresh mushrooms, sliced
2 tbsp. arrowroot or cornstarch dissolved in an additional 1/4 cup red wine
1/2 cup brandy or cognac
Now, let's cook !
In a heavy skillet, over medium heat, fry bacon until crisp. Drain on paper towels and set aside. Remove all but 3 tbsp. of fat from the skillet and brown the meat evenly. Combine the garlic, Creole seasoning, herbs, beef base, vinegar and wine.
Add to the skillet with the onions and crumble the bacon over the top. Cover, reduce heat and simmer 1 hour or until beef is tender. Add bell pepper, tomatoes and mushrooms and continue to cook until vegetables are crisp-tender. Place brandy to warm over a very low heat. Add cornstarch and wine mixture, stirring occasionally until sauce is thickened. Transfer beef to a heated oven proof casserole and warm brand to a gravy boat and keep very warm. when ready, transport both to the table. Pour warm brandy carefully over the beef and set aflame, stirring gently to mix. Serve over fluffy steamed rice for a dramatic Sunday dinner that everyone will love !
Serves 8

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This recipe is a personal favorite of mine. While the brisket is one of the less tender cuts of beef, it's unique and rich flavor are well worth the time required to prepare it. Slow roasting and frequent basting are the keys to preparing a tender and tasty roast. Stuffing the brisket with a savory cornbread dressing turns it into a real special occasion dish welcome at any Sunday dinner table. Your friends and family are sure to ask you to prepare it again !

ROAST BEEF BRISKET STUFFED WITH CORNBREAD DRESSING

You will need;

1 8 LB beef brisket, trimmed of all but 1/8 inch of it's surface fat

salt , fresh ground black pepper and cayenne pepper to taste

Cornbread Dressing (Recipe follows)

Now, let's cook !

With a very sharp knife, open a pocket in the brisket from the thin side. (Be careful not to pierce either end, the top or the bottom.) Season roast inside and out with salt and peppers to taste. Carefully stuff the pocket in the brisket with the cornbread dressing. Using a large needle and cotton string, sew the pocket closed and place the roast, fat side up, on a rack in a covered roasting pan. Roast in a 325 degree oven 2 1/2 hours basting every 15 to 20 minutes. Pour all but about 3 tbsp. of fat from the roasting pan and sprinkle with 1/4 cup flour, cooking 2 to 3 minutes stirring constantly. Quickly whisk in 2 1/2 cups of hot water and continue to cook, stirring occasionally, until gravy reaches the desired consistency. Carve the roast against the grain of the meat into thick slices and top with hot pan gravy. Serve the brisket with a cool crisp salad and oven roasted potatoes for a Sunday dinner your friends and family will remember for a long time !

Serves 10 to 12

CORNBREAD DRESSING

You will need;

6 tbsp. flour

1/4 cup oil

1 LB lean ground beef

1 LB ground pork

1 cup chopped onion

1 clove garlic, finely chopped

1/2 cup each, chopped bell pepper, celery and green onions

1/2 cup finely minced parsley

3 cups crumbled cornbread

Now, let's cook !

Make a light roux with the oil and flour in a small skillet and set aside. Over high heat, brown the beef and pork together in a heavy Dutch oven. Drain all accumulated fat. Add vegetables and 1/4 cup water, reduce heat and cook until vegetables become tender. Add roux and enough water to make a thick gravy;

cook over very low heat for about 45 minutes. add crumbled cornbread and mix thoroughly. Let stand 30 minutes. Use to stuff Meat, seafood or poultry or bake in a buttered casserole for a wonderful side dish.

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Everyone automatically invasions mounds of Corned Beef and Cabbage gracing the table of every Irishman in the nation. The food of Ireland has a reputation for being bland and boring. Quite the contrary. Irish cuisine is varied and unique in it's own right. If truth be told, you won't find corned beef on many tables in the old country. Ireland is a country with a broad agricultural background. Known as the "Emerald Isle", the beauty of it's lush countryside and rolling meadowlands is unsurpassed.  Raising sheep is one of the country's major agricultural industries. The following recipe is an example of true, traditional Irish cuisine at it's finest. I'm sure that your family will love it.

IRISH LAMB STEW

You will need;

4 lbs. lamb stew meat, cubed 1 1/2"

4 tbsp. melted lamb fat (bacon may be used- 4 slices, rendered)

3 large onions, sliced

5 celery stalks with tops, chopped

8 medium carrots, peeled and cut diagonally into 1/2-inch slices

3 cloves garlic, minced

1 tbsp. (generous) brown sugar

2 tsp. salt

1 tsp. fresh ground pepper

1 tsp. dried thyme

3 bay leaves

2 tbsp. chopped fresh dill weed

3 potatoes, peeled and shredded

4 cups chicken stock or canned broth

1 cup heavy cream

14 small onions, peeled

4 potatoes, peeled and cubed

1/4 cup chopped fresh parsley

**Chef's note: The potatoes in this recipe are cut two different ways to serve two different purposes. The shredded potatoes break down during cooking to thicken the stew without the addition of flour. The cubed potatoes are cooked until tender and add texture to the stew.

Now, let's cook!

In a large Dutch oven, (6 quarts or better) melt fat and brown lamb. Add sliced onions, celery, garlic, herbs and seasonings and shredded potatoes. Add chicken stock ( you will need enough liquid to just barely cover ingredients, if 4 cups is inadequate, adjust the amount). Bring to a boil, reduce heat, cover and simmer for 1 hour. (Liquid will thicken and shredded potatoes will disappear.)

**Chef's note: At this point you may stop and continue later.

Add onions, diced potatoes, sliced carrots and stir in heavy cream. Cook an additional 30 to 40 minutes or until lamb and vegetables are tender. Garnish with fresh chopped parsley. Serves 8. Add a salad of crisp, mixed greens and fresh Irish soda bread for a truly traditional dinner

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This recipe is one that will be served in many households this week in honor of St. Patrick's Day. It is a dish that is unique in it's simplicity. It's economical, easy to prepare and makes an excellent entree to serve your family and guests for a Sunday dinner they will fondly remember. Serve it with traditional Irish Soda bread and plenty of coarse-grain mustard and fresh horseradish. Your family and friends will love you for it!

CORNED BEEF AND CABBAGE

You will need;

6 to 7 LB lean corned beef brisket or round

2 lbs. onions

3 lbs. carrots

1 cup malt vinegar

1 cup Guinness Stout

1 tbsp. coriander seed

1 tbsp. black peppercorns

1 tbsp. mustard seed

1/2 tbsp. dill seed

1/2 tbsp. whole allspice

3 bay leaves

4 lbs. cabbage, rinsed

3 lbs. small red potatoes

1/4 cup mixed fruit jelly

3/4 cup light brown sugar

1/4 cup coarse-grain mustard

2 tbsp. fresh ground horseradish

Now, let's cook!

You will need a 14 to 20 quart stock pot with a tight fitting cover.

Coarsely chop enough carrots and onions to make 1 cup each and add to the bottom of the pan. Place the corned beef in the pot with with any liquid from the package, the vinegar, Stout and all of the spices. Add enough water to barely cover the beef and bring to a rolling boil. Cover pot, reduce heat and simmer 2 1/2 to 3 hours or until meat is tender when pierced with a fork.  Cut the remaining onions into wedges.  Cut the remaining carrots into 3 inch lengths;halve them lengthwise if large.  Cut cabbages in half through the core and then into wedges. Scrub potatoes. Add the onions, carrots and potatoes to the pot with the tender corned beef, arrange cabbage wedges on top, cover and continue to simmer until vegetables and cabbage are tender when pierced, 20 to 30 minutes. In a small bowl, combine the brown sugar, jelly, mustard and horseradish and mix well.   With a slotted spoon remove vegetables to warm serving dishes, cover and keep warm. Using tongs and a slotted spoon, remove beef to a shallow baking pan and cover with brown sugar mixture.  Place in a pre-heated 375 degree oven to glaze, about 15 minutes.

Remove glazed meat to a cutting board, slice across the grain and place on warm serving platters.  Serve meat and vegetables with coarse-grain mustard, fresh horseradish and warm Irish Soda bread (recipe to follow) for a Sunday dinner your family and friends will love. Serves 12 to 14

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      In France the word grillade refers to food prepared by grilling. In Cajun cuisine Grillades are usually small pieces of round steak or veal that have been cooked thoroughly to insure their tenderness and rich flavor. The following recipe is a simple dish that is economical and easy to prepare. The meat aquires the rich flavor and texture that can only be achieved by long, slow cooking over a gentle heat. Your family will ask for this dish again and again. Remember to cook it for someone you love !!!

GRILLADES ( ACADIAN STEAK )

You will need;
1 lb round steak, cut 1/2-inch thick
1/4 cup olive oil
salt and cayenne pepper to taste
1 large onion, thinly sliced
1 large bell pepper, chopped
2 stalks celery, chopped
hot pepper sauce, to taste
Now, let's cook !
Cut round steak into serving pieces and season with salt and cayenne pepper.  heat oil in large skillet (cast iron is best). Add steak pieces to hot oil to brown. Do not turn steaks until browning shows around the edges of each steak. At this point, turn steaks over and brown other side. Add onion, bell pepper and celery, if pan appears dry at this point, add 2 tbsp of water. Cover tightly, reduce heat and simmer about 45 minutes or until meat is very tender. Add hot pepper sauce to taste and serve over hot cooked rice, or more traditionally, grits for a dinner your family will want you to prepare again and again ! Serves 4. Be sure and prepare this for someone you love !!!
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If you're like me, you are more than likely to have a house full of friends and family gathered at your home in their spring finery. Some of that spring finery can also be brought to your holiday table. What could be more special than serving a fine leg of spring lamb. The following recipe is one I'm sure your family and friends will want to make an Easter tradition for year's to come.

CHEF JOHN'S ROAST

OF SPRING LAMB "CREOLE"

You will need;

1 whole leg of spring