-FILLING – 1 c Cheddar; Sharp, Shredded 1/4 c Bread Crumbs; Dry 1/4 c Green Pepper; Chopped 2 tb Water Combine the meat, bread crumbs, barbecue sauce, egg and salt, blending well. Pat the meat mixture into a 14 X 8-inch rectangle on foil or waxed paper. Combine the cheddar cheese, bread crumbs, green pepper […]

Trim excess fat off meat and score any remaining fat so heat can penetrate. Liberally salt and pepper meat all over. Insert a meat thermometer in the thickest part of meat, not touching bone. Put the onion, celery and water in a heavy, lidded casserole and place the roast on top, fat side up. About […]

Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes. Preparation: Wash […]

–SECOND PART– 1 Carrot, large, sliced 2 Celery sticks, sliced 1 Onion, medium, cut in 8ths 1 cn Kidney beans (12 to 16 oz.) 1 cn Tomato paste w/garlic (6 oz) 1 Handful green beans(or more) – halved or quartered 4 Roma tomatoes; chopped 1/2 c Chianti or other red wine 1 ts Basil leaves […]

In a large bowl combine ground beef and quick salt. Mix and leave overnight in the refrigerator. Next day add pepper, liquid smoke and garlic powder. Mix well, divide into 3 rolls. Bake at 225F for 4 hours on broiler pan on lower rack in oven. Wrap in paper towels to absorb grease. Refrigerate or […]

Heat the lard in a Dutch oven or deep, heavy saucepan and add the onion. Cook, stirring, until wilted. Add the veal and stir. Cook, stirring often, until the veal looses its red color. Sprinkle with the paprika and stir. Cook for 5 minutes and sprinkle with garlic, salt and pepper to taste. Stir briefly […]

In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or wooden spoon,blend well.Shape mixture into 1 1/4″ balls.In 12″ skillet over medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to plate.To drippings in skillet,add carrots,mushrooms and onions;cook,still over medium- high heat,about 5 minutes,stirring frequently until […]

Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal […]

Heat shortening in a heavy skillet. Add veal; brown well. Stir in flour. Add water and wine. Stir constantly until the mixture is thick and smooth. Add mushrooms, including liquid, parsley, onion, paprika, a dash of pepper and salt to taste. Cover and simmer 45 minutes to an hour. Stir frequently to prevent sticking. Heat […]

Rinse sausage casings; soak in water at least 2 hours or overnight. In blender container combine the 1 1/3 cups water, vinegar, paprika, salt, crushed red pepper, oregano, garlic, coriander, cumin, peppercorn, and cloves. Cover; blend till spices are ground. (Or, in mortar and pestle, grind crushed red pepper, oregano, garlic, coriander cumin, peppercorns, and […]