Oil for trying tortilla 1. Brown together ground beef, onion and gaarlic in a heavy frying pan over medium heat, stirring untilmeat loses its pinkness. 2. Add salt and chili poweder, blending well. 3. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each […]

If desired, marinade ribs prior to cooking. Arrange ribs on rack in baking pan. Brush barbecue sauce generously over ribs, covering them thoroughly. Bake at 375 to 400F for 45 minutes, basting frequently with sauce, until ribs are tender and well done.

Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch with water in small bowl. Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge […]

Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 1/2″ wide pieces. Saute very quickly in a little of the oil in a large frying pan. Saute in a little of the oil the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings […]

Combine beef, pork, oats, onion and green pepper. Mix well. Add beef granules, pepper, allspice and thyme to beaten eggs. Beat again until well mixed. Pour into meat mixture and blend with hands until thoroughly mixed. Place in loaf pan; shape and bake in 350 degree oven for 1 1/2 hours. Optional Sauce 1 cup […]

Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if […]

1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat and fat. 4. Stuff the mixture into casings and twist off into three- or four-inch links. 5. Refrigerate and use within three days or freeze.

This may be cooked a day ahead and refridgerated overnight. Skim fat off top and reheat. Place beef in slow-cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8-9 hours. Refridgerate or prepare sandwiches now. Shred beef by pulling it apart with two forks; add 1 cup sauce. Reheat in […]

Sprinkle pheasant inside and out with salt and pepper. Put bay leaf,^ garlic, celery leaves and lemon in cavity. Tie legs together with string.^ Turn wings under. Cover breast with bacon and cheesecloth soaked in melted^ butter.. Place bird in baking pan and arrange onions around bird. Pour^ chicken broth over bird. Roast in pre-heated […]

Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind to pwdr. Sprinkle onion and spices over meat & fat in bowl and mix well. Put 1/2 of mixture in food processor and process to fine pure. Remove to bowl and repeat with remaining 1/2. Cover and refrigerate for at least 6 […]