1 lb Ground beef
OR ground turkey
1 Bell pepper — chopped
1 Onion — chopped
1/2 c Mushroom — sliced
1 cn Tomato paste
1/2 c Water
1 cn Whole kernel corn –
Undrained
Salt, pepper, seasonings –
As desired
1 pk Macaroni and cheese
OR Velveeta and Shells

|In large skillet, brown the ground beef or turkey with
the chopped pepper, onion and mushrooms. Stir in the
tomato paste and water and corn. Cook the macaroni and
cheese according to package directions, adding milk
and margarine if required. Add the macaroni and
cheese to the beef mixture. Mix
well and serve.

2 lb Lean Ground Beef
1 c Onion; Chopped, 1 Lg
16 oz Tomatoes; 1 Cn
1 1/4 c Apple; Cored, Chopped
1 x Curry Powder; 1 to 1 1/2 Tb
2 tb Coconut; Optional
2 tb Raisins
1 tb Chutney; Chopped
2 ts Beef Bouillon; Instant
1 1/2 ts Salt
1 c Rice; Regular, Uncooked
2 1/2 c Water
————————–GARNISH————————–
1 x Peanuts; Chopped
|Cook and stir the meat and onion in a Dutch oven until
the meat is brown. Drain off the excess fat. Stir in
the UNDRAINED tomatoes and the remaining ingredients
except the peanuts, breaking up the tomatoes when you
add them. TO COOK THE DUTCH OVEN:
Heat the mixture to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the rice
is tender, about 30 to 45 minutes. (A small amount of
water can be added if necessary.) Garnish with the
chopped peanuts just before serving. TO COOK IN THE
OVEN: Turn the mixture into an ungreased 3-quart
casserole. Cover and bake at 350 degrees F., stirring
occasionally, until the rice is tender, about 45 to 55
minutes. Garnish with the chopped peanuts just before
serving.

1 lb Hamburger
1/3 c Catsup
2 ts Worcestershire sauce
1/2 ts Salt
1/8 ts Pepper
3-4 dashes tabasco
1/2 Green pepper (minced fine)
—–SAUCE—–
3/4 c Catsup
1/2 c Water
1/4 c Cider vinegar
3 tb Brown sugar
1 1/2 ts Salt
1 t Pepper
3-4 dashes tabasco
2 ts Soy sauce
2 ts Sugar|Mix well & form into balls the size of walnuts. Cook
over low heat until done but not brown. Danish meat
ball sauce: Simmer approximately 20 minutes.Pour over
meat balls.

4 lb Beef short ribs
1 t Salt (optional)
3/4 c Chopped onion
1 tb Vegetable oil
3/4 c Catsup
1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
1/3 c Lemon juice
3 tb Worcestershire sauce
2 tb Prepared mustard
1/4 ts Pepper|Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch
oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours
or until tender. Meanwhile, saute onion in oil until tender. Add
remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in
broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7
inches from heat. Broil 10 minutes, turning occasionally. Baste ribs
with sauce; continue broiling about 10 minutes, turning and basting
frequently with sauce. Serve with remaining sauce, if desired.

1 First-cut brisket (5 lb)
-trimmed of all visible fat
Freshly ground black pepper
1/4 c Corn oil
8 Onion(s), thickly sliced
-separated into rings
6 Carrots, peeled
-cut in chunks
3 Garlic clove(s), minced
2 Bay leaves
4 tb Tomato paste
Salt to taste
16 oz Can tomatoes, with juice
1 c Dry red wine| Note: Make this a day ahead so you can skim off the
fat. Preheat oven to 375

1 Smoked ready-to-eat ham,
-13 to 15 pounds
2 To 3 bottles gingerale
3 c Dry white wine
GLAZE:
5 tb Dijon mustard
1/3 c Honey
1/3 c Real maple syrup
SAUCE:
1 1/4 c Chicken stock
3 tb Real maple syrup
2 tb Dijon mustard
2 ts Cornstarch|Remove the rind and score with diagonal cross-cuts.
Put ham in a close fitting kettle and cover with
gingerale. Bring to boil, then simmer for 20 to 30
minutes. This step removes the too salty taste and
adds a delicate flavor. Drain the gingerale, add ham
to a roasting pan and pour the wine over it. Cover
with foil and bake at 350~ for 1 hour.

Combine the glaze ingredients. After the ham has
baked 1 hour, brush the ham with the glaze, using all
of the mixture. Return ham to oven (uncovered) and
bake an additional 1-1/2 hours, or until internal temp
reaches 140~. Baste occasionally after the glaze has
“set”, about 45 minutes. If the glaze gets too dark
before the temp gets to 140 degrees, tent the ham with
foil.

When ham is done, transfer it to a serving plate and
loosely cover with foil to keep warm. Skim the fat
from the juices, reserving all the juice and
caramelized bits from the glaze. Heat this to a boil
along with 1 cup of the chicken stock (reserving 1/4
cup), syrup and mustard. Dissolve the cornstarch in
1/4 cup of reserved chicken stock and whisk it into
the sauce to thicken. The sauce should be a rich dark
color. Strain and pour into a gravy boat. Serve the
sauce over the ham.

NOTE *** In step 1, “close fitting kettle” means the
tightest fitting kettle you can fit the ham into, so
it takes less gingerale to cover it.

——————–DRY RUB————————
10 tb Black pepper
10 tb Paprika
5 tb Chili powder
5 tb Red pepper
5 tb Garlic powder
3 tb Celery salt
1 tb Dry mustard

——————FINISH SAUCE———————
32 oz Hunt’s Ketchup
8 oz Soy sauce
4 oz Worcestershire sauce
1 tb Garlic powder
8 oz Apple cider vinegar
4 oz Apple juice
1 tb White pepper or to taste
|Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs
into the refrigerator for 4 to 10 hours before cooking. Bring
sauce ingredients to a boil. Then add in finely grated onion, 1
grated medium Golden Delicious apple and 1/4 grated small bell
pepper. Cook until desired thickness. Cook prepared ribs for
about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees.
Baste occasionally with warm apple juice. Use soaked applewood
chips in the fire to create a sweet flavor. About 30 minutes
before serving, brush ribs with finish sauce. Right before
serving, sprinkle on dry rub. Serve sauce on the side.

TIP: Don’t rush the cooking process.

418 g Canned pink Alaska salmon
430 g Frozen broccoli
– cooked and drained
150 ml Dry white wine
2 tb Freshly chopped parsley
15 g Cornflour
175 g Gruyere or Edam cheese
– thinly sliced
|Pre-heat the oven to 190C, 375F, Gas mark 5.

Drain the can of salmon and make the juice up to 150ml
/ 1/4 pint with water for fish stock. Break the salmon
into large chunks and arrange it with the broccoli in
a single or 4 individual ovenproof dishes. Put the
fish stock, wine, parsley and cornflower into a
saucepan and blend until smooth. Heat gently, stirring
all the time until the sauce thickens. Pour over the
salmon and broccoli.

Arrange the slices of cheese over the top of the dish
and bake for 20 minutes or until the cheese has
melted. Serve immediately.

Serves 4. Approx. 395 kcals per serving

2 oz Butter
2 c Mushrooms — sliced
1 c Bell peppers — diced
1 tb Spanish paprika
1 1/2 c Sherry
1 d Salt — to taste
1 d Black pepper — to taste
4 c Locke-ober cream sauce — see
1/2 c Pimientos — diced
4 3-pound whole lobsters — boil
4 ts Parmesan cheese — grated|Preparation Time: 1:00
NOTE: If you are using lobsters smaller than three pounds each, you will
need enough smaller lobsters to produce a total of about 8 cups of meat
after boiling and cooling.

STEP ONE: The Sauce– Heat butter to melting point in a large saucepan,
add mushrooms and green pepper. Cook until tender. Add paprika and stir
in sherimientos and blend well. Bring to a simmer.

STEP TWO: The Lobster– This can be done while vegetables are cooking.
ReCut in a large dice.

CHEF’S NOTE: Discard intestinal vein and stomach–a hard sac near the
head–before dicing.

STEP THREE: Add meat to sauce and simmer slowly for 10 minutes. Divide
mixture evenly and spoon back into lobster shell. Dust with grated
parmesan cheese and brown in a 375-degree oven for 15 minutes. Serve.

1/2 pound Fresh bay scallops
1/4 cup Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup Milk
1/4 cup Butter
1 1/2 tablespoons Bread crumbs|1. Wash scallops in cold water. Drain and pat dry on paper towel. 2. Roll in
seasoned flour. 3. Grease shells. Fill each shell with floured scallops. 4. Add
milk to each shell. 5. Place in microwave oven and cook at FULL POWER 5
minutes. 6. Sprinkle crumbs on top. Dot with butter. 7. Place in microwave oven
and heat at FULL POWER another 5 minutes. Serves 2.