I wasn't always a vegetarian. Even after becoming a vegetarian, those in the house with me have enjoyed meat. Therefore, I've managed to collect (and invent) meat recipes over the years. Here are a few with beef in them, including Bean Burger and Oven Pot Roast.
Note: The first five recipes in today's post can be found in my e-cookbook, Off the Wall Cooking.
BEEF STEW
One of my inventions; the recipes I had for stew seemed too bland.
2-3 lbs. stewing beef
3 T oil
2 C water
1 onion, chopped
8 oz. tomato sauce
1 C flour
1 T soy sauce
1 clove garlic, minced
4 carrots, cut up
1 large potato, peeled & cut up
6 oz tomato paste
4 T vinegar
3 T honey
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add every-thing except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
OVEN POT ROAST
This is from my Grandma Hallock. She added, "I sometimes add soy sauce to thicken & for color. This is an easy meal."
4 lbs. chuck beef (boneless)
1/3 C flour
1/4 C oil
2 C carrots, cut up
2 C onions, sliced
2 C celery, cut up
1 C tomatoes (opt.) or 1 small can tomato paste
1 tsp. salt
1/8 tsp. pepper
1 can mushroom soup (optional)
Wash & flour meat. Brown in fat on stove top (all sides of meat). Put in large casserole or Dutch oven. Cook at 400 degrees for 3 1/2 - 4 hours. Put vegetables around. Last 1/2 hour, add soup. Add 1 T cornstarch dissolved in 1/2 C water to thicken gravy (if necessary). Serves 6.
BEEF ROLLS
Another one of Grandma Hallock’s recipes. She wrote, "Made these a lot when we were young. Kids loved them. Used flank steak." She also sent a recipe for Baked Butter Carrots which, she also wrote, are "good with Beef Rolls."
1 1/2 lbs. flank steak, sliced thin
1 egg
1 tsp. salt
1/2 C boiling water
1/2 tsp. onion flakes
2 tsp. lemon juice
3/4 C bread crumbs
3/4 tsp. poultry seasoning
flour
1/8 tsp. pepper
butter for browning
Wash meat, trim fat. Cut into 6 slices, making them as square as possible. Beat egg. Add crumbs & seasonings. Place in center of pieces of meat, then pin 4 corners of meat with toothpick or tie with string. Flour them, then brown in butter. Add 2 T flour to thicken sauce around meat. Put in casserole. Pour boiling water over it. Cover & bake in oven at 275 degrees for 3 hours or 300 degrees for 1 1/2 hours. Serves 6.
BEAN BURGER
The kids had this one evening when I had a class to go to; they loved it.
1 1/2 lbs. hamburger
2 T mustard (or to taste)
2 cans baked beans
2 T brown sugar (or to taste)
Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.
HAMBURGER SPECIAL
One of my variations of the good, ol’ hamburger. One-half diced yellow pepper may be added along with the red and green peppers, if desired.
2 lbs. hamburger
1 - 2 carrots, peeled & cut into rounds
1/2 green pepper, diced
1/2 red pepper, diced
1 small onion, diced
1 package dry onion soup mix
Mix all ingredients together & form into 8 patties. Cook immediately or freeze separately. Serve on hamburger buns.
OLD-FASHIONED MEAT LOAF
A.K.A. ‘BASIC’ MEAT LOAF
This last recipe is from Paula Deen on The Food Network website.
Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Showing posts with label beef rolls. Show all posts
Showing posts with label beef rolls. Show all posts
Friday, August 4, 2017
Tuesday, May 2, 2017
Double-Post Tuesday
It's a Double-Post Tuesday! Here are six more recipes to help you through the day, including Sweet Potato Pie with Cashew Cream and Corn and Black Bean Taquitos. Enjoy!
SWEET POTATO PIE WITH CASHEW CREAM
This is from the fall issue of UnitedHealthCare's magazine, Renew. This recipe begins, “When roasted, the “sweet” in sweet potatoes intensifies. Dates add more natural sweetness, with a low glycemic index. The “silken”-style tofu is usually found in the Asian section of most grocery stores and generally doesn’t need to be stored in the refrigerator.”
1 prepared pie crust
Pie Filling:
3 medium sweet potatoes
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon grated fresh ginger root
4 dates, pitted and chopped
1 (12.5 ounce) package extra firm silken tofu
pinch sea salt
Cashew Cream:
1/2 cup raw cashews
2 dates, pitted
1/4 cup water
1/2 teaspoon vanilla extract
pinch sea salt
Preheat oven to 375 degrees.
Prick sweet potatoes all over with a fork and place on a baking pan. Roast the sweet potatoes until tender, about 45–50 minutes. Remove peels when cool enough to handle.
Place sweet potatoes in the bowl of a food processor (or blender) and add the remaining filling ingredients. Blend until smooth, stopping to scrape down the sides occasionally.
Pour filling mixture into the prepared pie crust. Bake pie in the oven at 375 degrees for 45–50 minutes, until it no longer jiggles.
While the pie is baking, soak cashews and dates in 1/4 cup water for at least an hour. Blend in a blender or food processor with the vanilla extract and sea salt until smooth. Refrigerate until ready to serve.
The pie will slice best when cooled at least two hours at room temperature and then refrigerated for at least another hour. Serve each slice of pie with a dollop of the cashew cream.
Serves 8.
Calories: 284, Total Fat: 14g, Cholesterol: 0g, Sodium: 383mg, Carbs: 35g, Dietary Fiber: 5.2g, Sugar: 17g, Protein: 7.6g
TIP: If you are using a frozen pie crust that comes in an aluminum tin, but still want to bake your pie in a pretty ceramic pie plate, just transfer the crust over while it’s still frozen.
WILD BLUEBERRY CHEESECAKE SMOOTHIE
This is from Kaleigh McMordie, MCN, RDN, LD, at VeryWell. Kaleigh wrote, “Smoothies are a great way to pack a lot of nutrition into a single meal, especially if you're on the go. They can also be loaded with sugary syrups and fat if you aren't careful when grabbing a smoothie away from home. For a nutritious smoothie you can feel good about, skip the shop and make this tasty version at home.
“Frozen wild blueberries are extra sweet and pack a lot of flavor and antioxidants into this wild blueberry cheesecake smoothie. They also make this smoothie extra cold and frosty without having to use ice. Research suggests that daily blueberry consumption could lower blood pressure due to the production of nitric oxide.
“The Greek yogurt and avocado duo lends a luxurious creamy texture and also contributes healthy fats, fiber, and plenty of protein to keep you fueled and full. Make this smoothie for a sweet breakfast treat, or split it in half for a healthy snack or dessert.”
Total Time: 5 minutes; Prep: 5 minutes; Cook: 0; Yield: 1 serving.
This can be viewed online here. It can also be found at Kaliegh’s website, Lively Table.
Ingredients
1 cup wild blueberries, frozen
1/2 small avocado
3/4 cup nonfat plain Greek yogurt
1/2 cup skim milk
1 teaspoon vanilla
1 teaspoon honey
1/2 lemon, juiced
Preparation
Add all ingredients to a high powered blender and blend until smooth. You may need to add more milk to your desired consistency.
Pour into a glass and enjoy.
Ingredient Variations and Substitutions
You can typically find wild blueberries in the freezer section of your grocery store. If you can’t find them, you can substitute regular frozen blueberries, but they will not be as sweet.
This is a great smoothie recipe to disguise veggies, so add a handful of spinach if you want to get a little more vegetable power.
To make this smoothie dairy-free, use dairy-free yogurt, such as Silk, and unsweetened dairy-free milk of your choice.
Cooking and Serving Tips
This recipe makes a meal-sized smoothie. For a post-workout snack or a healthy dessert, divide into two servings.
BROCCOLI CHEESE SOUP
This is from Ree Drummond of The Food Network’s The Pioneer Woman. Total Time: 45 minutes; Active Time: 10 minutes; Yield: 10 servings; Level: Easy.
Click here to view this online.
Ingredients
4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional
Directions
Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
CORN AND BLACK BEAN TAQUITOS
This begins, “Minimum prep and bake time makes homemade taquitos a healthy "fast food" for busy days. Couple with a side salad for a balanced meal.”
This is from Diabetic Connect.
Can be viewed at http://www.diabeticconnect.com/diabetic-recipes/general/7259-corn-and-black-bean-taquitos
Ingredients
8 low carb tortillas
15 oz. black beans, drained
1 cup fresh spinach, chopped
1/2 cup frozen corn
1 cup shredded Monterey jack cheese
3 TBSP salsa
2 TBSP lime juice
1/2 tsp cumin
Pepper to taste
Directions
Preheat oven to 400 degrees F.
Slightly mash beans with a fork. Add all ingredients together and mix well.
Spoon 3 – 4 TBSP of mixture into the center of each tortilla. Tightly roll and place on greased baking sheet. Spray the taquitos with olive oil or coconut oil cooking spray.
Bake 15-20 minutes or until taquitos are lightly brown and crisp.
Nutritional Facts: Servings: 8; For 1 taquito: Calories 102; Saturated Fat: 2 g; Sodium: 242 mg; Carbohydrates: 12 g; Dietary Fiber: 4 g; Protein: 7 g
BEEF ROLLS
This is one of Grandma Hallock’s recipes. I've posted several of her recipes here, including her Oatmeal Cookies and Peanut Butter Cookies.
For this recipe, Grandma wrote, “Made these a lot when we were young. Kids loved them. Used flank steak.” She also sent a recipe for Baked Butter Carrots which, she also wrote, are “good with Beef Rolls.”
This recipe, as well as the next one (Baked Butter Carrots) can be found in my e-book, Off the Wall Cooking.
1 1/2 lbs. flank steak, sliced thin
1/2 C boiling water
1/2 tsp. onion flakes
1 egg
2 tsp. lemon juice
1 tsp. salt
3/4 C bread crumbs
3/4 tsp. poultry seasoning
flour
1/8 tsp. pepper
butter for browning
Wash meat, trim fat. Cut into 6 slices, making them as square as possible. Beat egg. Add crumbs & seasonings. Place in center of pieces of meat, then pin 4 corners of meat with toothpick or tie with string. Flour them, then brown in butter. Add 2 T flour to thicken sauce around meat. Put in casserole. Pour boiling water over it. Cover & bake in oven at 275 degrees for 3 hours or 300 degrees for 1 1/2 hours. Serves 6.
BAKED BUTTER CARROTS
This is also from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
SWEET POTATO PIE WITH CASHEW CREAM
This is from the fall issue of UnitedHealthCare's magazine, Renew. This recipe begins, “When roasted, the “sweet” in sweet potatoes intensifies. Dates add more natural sweetness, with a low glycemic index. The “silken”-style tofu is usually found in the Asian section of most grocery stores and generally doesn’t need to be stored in the refrigerator.”
1 prepared pie crust
Pie Filling:
3 medium sweet potatoes
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon grated fresh ginger root
4 dates, pitted and chopped
1 (12.5 ounce) package extra firm silken tofu
pinch sea salt
Cashew Cream:
1/2 cup raw cashews
2 dates, pitted
1/4 cup water
1/2 teaspoon vanilla extract
pinch sea salt
Preheat oven to 375 degrees.
Prick sweet potatoes all over with a fork and place on a baking pan. Roast the sweet potatoes until tender, about 45–50 minutes. Remove peels when cool enough to handle.
Place sweet potatoes in the bowl of a food processor (or blender) and add the remaining filling ingredients. Blend until smooth, stopping to scrape down the sides occasionally.
Pour filling mixture into the prepared pie crust. Bake pie in the oven at 375 degrees for 45–50 minutes, until it no longer jiggles.
While the pie is baking, soak cashews and dates in 1/4 cup water for at least an hour. Blend in a blender or food processor with the vanilla extract and sea salt until smooth. Refrigerate until ready to serve.
The pie will slice best when cooled at least two hours at room temperature and then refrigerated for at least another hour. Serve each slice of pie with a dollop of the cashew cream.
Serves 8.
Calories: 284, Total Fat: 14g, Cholesterol: 0g, Sodium: 383mg, Carbs: 35g, Dietary Fiber: 5.2g, Sugar: 17g, Protein: 7.6g
TIP: If you are using a frozen pie crust that comes in an aluminum tin, but still want to bake your pie in a pretty ceramic pie plate, just transfer the crust over while it’s still frozen.
WILD BLUEBERRY CHEESECAKE SMOOTHIE
This is from Kaleigh McMordie, MCN, RDN, LD, at VeryWell. Kaleigh wrote, “Smoothies are a great way to pack a lot of nutrition into a single meal, especially if you're on the go. They can also be loaded with sugary syrups and fat if you aren't careful when grabbing a smoothie away from home. For a nutritious smoothie you can feel good about, skip the shop and make this tasty version at home.
“Frozen wild blueberries are extra sweet and pack a lot of flavor and antioxidants into this wild blueberry cheesecake smoothie. They also make this smoothie extra cold and frosty without having to use ice. Research suggests that daily blueberry consumption could lower blood pressure due to the production of nitric oxide.
“The Greek yogurt and avocado duo lends a luxurious creamy texture and also contributes healthy fats, fiber, and plenty of protein to keep you fueled and full. Make this smoothie for a sweet breakfast treat, or split it in half for a healthy snack or dessert.”
Total Time: 5 minutes; Prep: 5 minutes; Cook: 0; Yield: 1 serving.
This can be viewed online here. It can also be found at Kaliegh’s website, Lively Table.
Ingredients
1 cup wild blueberries, frozen
1/2 small avocado
3/4 cup nonfat plain Greek yogurt
1/2 cup skim milk
1 teaspoon vanilla
1 teaspoon honey
1/2 lemon, juiced
Preparation
Add all ingredients to a high powered blender and blend until smooth. You may need to add more milk to your desired consistency.
Pour into a glass and enjoy.
Ingredient Variations and Substitutions
You can typically find wild blueberries in the freezer section of your grocery store. If you can’t find them, you can substitute regular frozen blueberries, but they will not be as sweet.
This is a great smoothie recipe to disguise veggies, so add a handful of spinach if you want to get a little more vegetable power.
To make this smoothie dairy-free, use dairy-free yogurt, such as Silk, and unsweetened dairy-free milk of your choice.
Cooking and Serving Tips
This recipe makes a meal-sized smoothie. For a post-workout snack or a healthy dessert, divide into two servings.
BROCCOLI CHEESE SOUP
This is from Ree Drummond of The Food Network’s The Pioneer Woman. Total Time: 45 minutes; Active Time: 10 minutes; Yield: 10 servings; Level: Easy.
Click here to view this online.
Ingredients
4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional
Directions
Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
CORN AND BLACK BEAN TAQUITOS
This begins, “Minimum prep and bake time makes homemade taquitos a healthy "fast food" for busy days. Couple with a side salad for a balanced meal.”
This is from Diabetic Connect.
Can be viewed at http://www.diabeticconnect.com/diabetic-recipes/general/7259-corn-and-black-bean-taquitos
Ingredients
8 low carb tortillas
15 oz. black beans, drained
1 cup fresh spinach, chopped
1/2 cup frozen corn
1 cup shredded Monterey jack cheese
3 TBSP salsa
2 TBSP lime juice
1/2 tsp cumin
Pepper to taste
Directions
Preheat oven to 400 degrees F.
Slightly mash beans with a fork. Add all ingredients together and mix well.
Spoon 3 – 4 TBSP of mixture into the center of each tortilla. Tightly roll and place on greased baking sheet. Spray the taquitos with olive oil or coconut oil cooking spray.
Bake 15-20 minutes or until taquitos are lightly brown and crisp.
Nutritional Facts: Servings: 8; For 1 taquito: Calories 102; Saturated Fat: 2 g; Sodium: 242 mg; Carbohydrates: 12 g; Dietary Fiber: 4 g; Protein: 7 g
BEEF ROLLS
This is one of Grandma Hallock’s recipes. I've posted several of her recipes here, including her Oatmeal Cookies and Peanut Butter Cookies.
For this recipe, Grandma wrote, “Made these a lot when we were young. Kids loved them. Used flank steak.” She also sent a recipe for Baked Butter Carrots which, she also wrote, are “good with Beef Rolls.”
This recipe, as well as the next one (Baked Butter Carrots) can be found in my e-book, Off the Wall Cooking.
1 1/2 lbs. flank steak, sliced thin
1/2 C boiling water
1/2 tsp. onion flakes
1 egg
2 tsp. lemon juice
1 tsp. salt
3/4 C bread crumbs
3/4 tsp. poultry seasoning
flour
1/8 tsp. pepper
butter for browning
Wash meat, trim fat. Cut into 6 slices, making them as square as possible. Beat egg. Add crumbs & seasonings. Place in center of pieces of meat, then pin 4 corners of meat with toothpick or tie with string. Flour them, then brown in butter. Add 2 T flour to thicken sauce around meat. Put in casserole. Pour boiling water over it. Cover & bake in oven at 275 degrees for 3 hours or 300 degrees for 1 1/2 hours. Serves 6.
BAKED BUTTER CARROTS
This is also from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
Wednesday, January 18, 2017
Wednesday Recipes
We're now half-way through the week, and more than half-way through January. Wasn't the beginning of the holiday season just last week? It seems that way. Today would have been one of my grandmother's birthday. I still remember her saying how she hated blinking, since every time she did, another month had flown by. I think most of us can relate.
In honor of my grandmother's birthday, the first five recipes are from my grandmother and come from my e-cookbook, Off the Wall Cooking.
OVEN POT ROAST
This is from my Grandma Hallock. She added, "I sometimes add soy sauce to thicken & for color. This is an easy meal."
4 lbs. chuck beef (boneless)
1/3 C flour
1/4 C oil
2 C carrots, cut up
2 C onions, sliced
2 C celery, cut up
1 C tomatoes (opt.) or 1 small can tomato paste
1 tsp. salt
1/8 tsp. pepper
1 can mushroom soup (optional)
Wash & flour meat. Brown in fat on stove top (all sides of meat). Put in large casserole or Dutch oven. Cook at 400 degrees for 3 1/2 - 4 hours. Put vegetables around. Last 1/2 hour, add soup. Add 1 T cornstarch dissolved in 1/2 C water to thicken gravy (if necessary). Serves 6.
BEEF ROLLS
Another one of Grandma Hallock’s recipes. She wrote, "Made these a lot when we were young. Kids loved them. Used flank steak." She also sent a recipe for Baked Butter Carrots which, she also wrote, are "good with Beef Rolls."
1 1/2 lbs. flank steak, sliced thin
1 egg
1 tsp. salt
1/2 C boiling water
1/2 tsp. onion flakes
2 tsp. lemon juice
3/4 C bread crumbs
3/4 tsp. poultry seasoning
flour
1/8 tsp. pepper
butter for browning
Wash meat, trim fat. Cut into 6 slices, making them as square as possible. Beat egg. Add crumbs & seasonings. Place in center of pieces of meat, then pin 4 corners of meat with toothpick or tie with string. Flour them, then brown in butter. Add 2 T flour to thicken sauce around meat. Put in casserole. Pour boiling water over it. Cover & bake in oven at 275 degrees for 3 hours or 300 degrees for 1 1/2 hours. Serves 6.
BAKED BUTTER CARROTS
Also from my Grandma, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
GRANDMA'S PEANUT BUTTER COOKIES
This and the next recipe (Grandma's Oatmeal Cookies) are from my Grandma Hallock (my mom's mom). They can be found in my e-cookbook, Off the Wall Cooking.
1/2 C butter
1 1/4 C flour
1/2 C peanut butter
3/4 tsp. baking soda
1/2 C sugar
1/2 tsp. baking powder
1 egg, well beaten
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Cookies were one of Grandma Hallock's specialties. Both of her cookie recipes included here were extremely popular.
1 C flour
1 C butter or margarine
1 C brown sugar
1/4 C boiling water
3 C quick cooking oatmeal
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
FRENCH GREEN BEANS AND SHALLOTS
This is the only recipe not from my grandmother, though I suspect she would have approved of this. It comes from Jacques Pepin in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
In honor of my grandmother's birthday, the first five recipes are from my grandmother and come from my e-cookbook, Off the Wall Cooking.
OVEN POT ROAST
This is from my Grandma Hallock. She added, "I sometimes add soy sauce to thicken & for color. This is an easy meal."
4 lbs. chuck beef (boneless)
1/3 C flour
1/4 C oil
2 C carrots, cut up
2 C onions, sliced
2 C celery, cut up
1 C tomatoes (opt.) or 1 small can tomato paste
1 tsp. salt
1/8 tsp. pepper
1 can mushroom soup (optional)
Wash & flour meat. Brown in fat on stove top (all sides of meat). Put in large casserole or Dutch oven. Cook at 400 degrees for 3 1/2 - 4 hours. Put vegetables around. Last 1/2 hour, add soup. Add 1 T cornstarch dissolved in 1/2 C water to thicken gravy (if necessary). Serves 6.
BEEF ROLLS
Another one of Grandma Hallock’s recipes. She wrote, "Made these a lot when we were young. Kids loved them. Used flank steak." She also sent a recipe for Baked Butter Carrots which, she also wrote, are "good with Beef Rolls."
1 1/2 lbs. flank steak, sliced thin
1 egg
1 tsp. salt
1/2 C boiling water
1/2 tsp. onion flakes
2 tsp. lemon juice
3/4 C bread crumbs
3/4 tsp. poultry seasoning
flour
1/8 tsp. pepper
butter for browning
Wash meat, trim fat. Cut into 6 slices, making them as square as possible. Beat egg. Add crumbs & seasonings. Place in center of pieces of meat, then pin 4 corners of meat with toothpick or tie with string. Flour them, then brown in butter. Add 2 T flour to thicken sauce around meat. Put in casserole. Pour boiling water over it. Cover & bake in oven at 275 degrees for 3 hours or 300 degrees for 1 1/2 hours. Serves 6.
BAKED BUTTER CARROTS
Also from my Grandma, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!
2 1/2 lbs. carrots
1 T salt
2 T oleo or butter
1 1/2 tsp. sugar
dash of pepper
2 tsp. lemon juice
Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.
GRANDMA'S PEANUT BUTTER COOKIES
This and the next recipe (Grandma's Oatmeal Cookies) are from my Grandma Hallock (my mom's mom). They can be found in my e-cookbook, Off the Wall Cooking.
1/2 C butter
1 1/4 C flour
1/2 C peanut butter
3/4 tsp. baking soda
1/2 C sugar
1/2 tsp. baking powder
1 egg, well beaten
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Cookies were one of Grandma Hallock's specialties. Both of her cookie recipes included here were extremely popular.
1 C flour
1 C butter or margarine
1 C brown sugar
1/4 C boiling water
3 C quick cooking oatmeal
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
FRENCH GREEN BEANS AND SHALLOTS
This is the only recipe not from my grandmother, though I suspect she would have approved of this. It comes from Jacques Pepin in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.
This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.
Ingredients
4 cups water
1 pound very small, firm green beans, cleaned
3 tablespoons butter
3 tablespoons peeled and chopped shallots
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Preparation
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Saturday, January 19, 2013
Beef up that meal!
I wasn't always a vegetarian. Even after becoming a vegetarian, those in the house with me have enjoyed meat. Therefore, I've managed to collect (and invent) meat recipes over the years. Here are a few with beef in them.
BEEF STEW
One of my inventions; the recipes I had for stew seemed too bland.
2-3 lbs. stewing beef
3 T oil
2 C water
1 onion, chopped
8 oz. tomato sauce
1 C flour
1 T soy sauce
1 clove garlic, minced
4 carrots, cut up
1 large potato, peeled & cut up
6 oz tomato paste
4 T vinegar
3 T honey
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add every-thing except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
OVEN POT ROAST
This is from my Grandma Hallock. She added, "I sometimes add soy sauce to thicken & for color. This is an easy meal."
4 lbs. chuck beef (boneless)
1/3 C flour
1/4 C oil
2 C carrots, cut up
2 C onions, sliced
2 C celery, cut up
1 C tomatoes (opt.) or 1 small can tomato paste
1 tsp. salt
1/8 tsp. pepper
1 can mushroom soup (optional)
Wash & flour meat. Brown in fat on stove top (all sides of meat). Put in large casserole or Dutch oven. Cook at 400 degrees for 3 1/2 - 4 hours. Put vegetables around. Last 1/2 hour, add soup. Add 1 T cornstarch dissolved in 1/2 C water to thicken gravy (if necessary). Serves 6.
BEEF ROLLS
Another one of Grandma Hallock’s recipes. She wrote, "Made these a lot when we were young. Kids loved them. Used flank steak." She also sent a recipe for Baked Butter Carrots which, she also wrote, are "good with Beef Rolls."
1 1/2 lbs. flank steak, sliced thin
1 egg
1 tsp. salt
1/2 C boiling water
1/2 tsp. onion flakes
2 tsp. lemon juice
3/4 C bread crumbs
3/4 tsp. poultry seasoning
flour
1/8 tsp. pepper
butter for browning
Wash meat, trim fat. Cut into 6 slices, making them as square as possible. Beat egg. Add crumbs & seasonings. Place in center of pieces of meat, then pin 4 corners of meat with toothpick or tie with string. Flour them, then brown in butter. Add 2 T flour to thicken sauce around meat. Put in casserole. Pour boiling water over it. Cover & bake in oven at 275 degrees for 3 hours or 300 degrees for 1 1/2 hours. Serves 6.
BEAN BURGER
The kids had this one evening when I had a class to go to; they loved it.
1 1/2 lbs. hamburger
2 T mustard (or to taste)
2 cans baked beans
2 T brown sugar (or to taste)
Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.
HAMBURGER SPECIAL
One of my variations of the good, ol’ hamburger. One-half diced yellow pepper may be added along with the red and green peppers, if desired.
2 lbs. hamburger
1 - 2 carrots, peeled & cut into rounds
1/2 green pepper, diced
1/2 red pepper, diced
1 small onion, diced
1 package dry onion soup mix
Mix all ingredients together & form into 8 patties. Cook immediately or freeze separately. Serve on hamburger buns.
BEEF STEW
One of my inventions; the recipes I had for stew seemed too bland.
2-3 lbs. stewing beef
3 T oil
2 C water
1 onion, chopped
8 oz. tomato sauce
1 C flour
1 T soy sauce
1 clove garlic, minced
4 carrots, cut up
1 large potato, peeled & cut up
6 oz tomato paste
4 T vinegar
3 T honey
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add every-thing except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
OVEN POT ROAST
This is from my Grandma Hallock. She added, "I sometimes add soy sauce to thicken & for color. This is an easy meal."
4 lbs. chuck beef (boneless)
1/3 C flour
1/4 C oil
2 C carrots, cut up
2 C onions, sliced
2 C celery, cut up
1 C tomatoes (opt.) or 1 small can tomato paste
1 tsp. salt
1/8 tsp. pepper
1 can mushroom soup (optional)
Wash & flour meat. Brown in fat on stove top (all sides of meat). Put in large casserole or Dutch oven. Cook at 400 degrees for 3 1/2 - 4 hours. Put vegetables around. Last 1/2 hour, add soup. Add 1 T cornstarch dissolved in 1/2 C water to thicken gravy (if necessary). Serves 6.
BEEF ROLLS
Another one of Grandma Hallock’s recipes. She wrote, "Made these a lot when we were young. Kids loved them. Used flank steak." She also sent a recipe for Baked Butter Carrots which, she also wrote, are "good with Beef Rolls."
1 1/2 lbs. flank steak, sliced thin
1 egg
1 tsp. salt
1/2 C boiling water
1/2 tsp. onion flakes
2 tsp. lemon juice
3/4 C bread crumbs
3/4 tsp. poultry seasoning
flour
1/8 tsp. pepper
butter for browning
Wash meat, trim fat. Cut into 6 slices, making them as square as possible. Beat egg. Add crumbs & seasonings. Place in center of pieces of meat, then pin 4 corners of meat with toothpick or tie with string. Flour them, then brown in butter. Add 2 T flour to thicken sauce around meat. Put in casserole. Pour boiling water over it. Cover & bake in oven at 275 degrees for 3 hours or 300 degrees for 1 1/2 hours. Serves 6.
BEAN BURGER
The kids had this one evening when I had a class to go to; they loved it.
1 1/2 lbs. hamburger
2 T mustard (or to taste)
2 cans baked beans
2 T brown sugar (or to taste)
Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.
HAMBURGER SPECIAL
One of my variations of the good, ol’ hamburger. One-half diced yellow pepper may be added along with the red and green peppers, if desired.
2 lbs. hamburger
1 - 2 carrots, peeled & cut into rounds
1/2 green pepper, diced
1/2 red pepper, diced
1 small onion, diced
1 package dry onion soup mix
Mix all ingredients together & form into 8 patties. Cook immediately or freeze separately. Serve on hamburger buns.
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