Beef, Lamb and Pork

 Here we go with the meat dishes that Mom made. Well, not all of them, but at least the Beef, Lamb and Pork dishes. The Chicken and Seafood dishes will be later and there are many, many chicken dishes. Lamb - Mom liked lamb and we all learned to like it. We did not have much of it, but when she made a lamb roast, it was very, very good. Usually it was a very traditional roast, served with green mint jelly.
She did not have many pork recipes, but the ones I could find are included here, including how to make your own scrapple. ( I don´t ever remember her making scrapple! ) But I do remember pork and sour kraut with mashed potatoes. What a memory of coming home on a cold Fall day and walking into the house to the aroma of kraut cooking.
As a note, none of the "left overs" would be wasted. The beef was usually ground and mixed with one of her relishes and we had it as a spread for sandwiches. She´d do the same with ham and both were actually good. I still make these spreads for sandwiches. The ham bone would be put in the pot for ham and split pea soup or lentil soup. What a joy on a cold winter day.
Enjoy these recipes! Some of them are really wonderful. I will at least try to group them together, so we will start with Beef, then Lamb and finally Pork.
Recipe Name: Barbequed Pot Roast
Serves: 6    Prep Time: 3 hrs
Ingredients:
 3# Beef chuck or shoulder roast
3 T Olive oil
8 oz Tomato sauce
½ c Water
3 med Onions, sliced thin
3 Cloves garlic, minced
2 t Salt
¼ t Pepper
2 T Brown sugar
½ t Dry mustard
¼ c Lemon juice
¼ c Ketchup
¼ c Cider vinegar
1 T Worcestershire sauce

Sear roast on all sides in oil in a large Dutch oven (or cast iron skillet). Combine tomato sauce, water, onion, garlic, salt and pepper mixing well. Pour over roast and reduce heat and cover and simmer for 2 hours. Combine remaining ingredients and pour over roast. Cover and simmer another hour or until tender.
Top of Page
Ok, so now we´ve started. Just think of some of these recipes sliced the next day and put into a sandwich. "Mmm, Mmm, Good!" Or ground to make a spread. Goot Essen! And remember, "Kissin´ don´t last ... Cookin´ do!"
Recipe Name: Brisket in Beer
Serves: 8-10    Prep Time: 4 hrs
Oven Temp: 350°F    Oven Time: 3 hrs
Ingredients:
 4# Beef brisket, trimmed
1 lg Onion, sliced
12 oz Beer
½ c Chili sauce
2 T Brown sugar, firm pack
2 Clove garlic, minced
1 T Liquid smoke flavor
2 T Flour
Parsley sprigs

Sprinkle brisket with salt and pepper and place in a 13x9" baking dish; cover with onion slices. Combine beer, chili sauce, sugar, liquid smoke and garlic. Pour over brisket and onion and cover tightly with aluminum foil. Bake in a 350°F oven for 3½ hours then uncover and continue baking for 30 minutes basting with the pan drippings. Remove the brisket to a platter . Skim fat from pan drippings and add enough water to measure 2 cups. Blend flour and additional ½ cup water and combine with pan juices. Cook until thick.
Slice brisket across the grain.
Top of Page
Recipe Name: Beef and Mushroom Teriyaki Stir Fry
Serves: 8    Prep Time: 2 hrs
 Comments: I never knew Mom to be a Chinese food eater, but I do know that she would try any cuisine. Here is one example.
 Ingredients:
 ½ c Soy sauce
¼ c Water
2 T Sugar (or honey)
2 med Onions, sliced lengthwise
1 T Vinegar
2 T Garlic, minced
¾ T Ginger, ground
2# Flank or round steak, cut into thin diagonal strips
1# Mushrooms, fresh and sliced
¼ c Oil
2 c Cabbage, shredded fine
1# Bean sprouts, drained
8 oz Water chestnuts, drained and sliced

Combine soy sauce, water, ginger, sugar, onion, vinegar and garlic. Add beef to marinade. Cover and refrigerate for 2 hours.
In a large wok (or skillet) heat oil until smoking. Add mushrooms and sauté 3 minutes. Add cabbage and sauté 2 minutes. Add beef and marinade and stir fry 5 minutes. Add bean sprouts and water chestnuts and stir fry 5 minutes longer. If desired, serve with hot Chinese rice.
Top of Page
Recipe Name: Spinach Beef Macaroni
Serves: 6    Prep Time: 1 hr
Oven Temp: 350°F    Oven Time: 25 min
 Comments: Mom was really great for combining the most unexpected things to make a meal.
Ingredients:
 1# Ground Beef
1 lg Onion, chopped
1 c Celery, diced
¾ c Carrots, grated
14 oz Italian tomato
1 t Salt
1 t Oregano, dried
½ t Pepper
½ t Garlic powder
8 oz Shell macaroni
10 oz Spinach, chopped and fresh
½ c Parmesan Cheese

(This is the way it was written) The spinach is frozen packaged and drained. The Italian tomatoes are canned. The Parmesan cheese is grated. Combine the beef, onion, celery and carrots in a large skillet. Cook until meat is browned, stirring to crumble. Drain drippings. Add the next 5 ingredients, reduce the heat, cover and simmer 30 minutes, stirring as necessary. Cook the macaroni following the package directions. Combine the macaroni, meat mixture and spinach and mix well. Pour into a lightly greased 12x8x2" baking dish. Cover and bake at 350°F for 25 minutes. Uncover casserole and sprinkle with cheese and bake an additional 3 minutes.
Top of Page
Recipe Name: Peppery Brisket Roast
Serves: 8    Prep Time: 24 hrs     
Oven Temp: 300°F    Oven Time: 2 hrs
 Comments: Mom was A famous for taking a tough and chewy piece of beef and actually making something out of it. Brisket cuts are inexpensive and like "shoe leather" . These brisket recipes are a sample of what she could do with this cut.
 Ingredients:
 2 t Celery salt
1½ t Salt
½ t Onion salt
1 t Garlic salt
2 t Pepper
1 T Liquid smoke
2 t Worcestershire
4# Brisket roast
3 T Brown sugar
1 T Dry mustard
Dash nutmeg
½ c Ketchup
1 T Soy sauce
1 T Lemon juice
3 drops Hot sauce

Combine the first 7 ingredients mixing well. Spread the brisket evenly with the mixture and place in a 13x9x2" baking dish. Cover and chill over night. Allow brisket to come to room temperature. Cover and bake at 300°F for 30 minutes. Combine remaining ingredients and pour over the brisket. Cover and bake an additional 1½ hours or until tender.
Top of Page
Recipe Name: Beef and Vegetable Casserole
Serves: 6    Prep Time: 2½ hrs
Oven Temp: 350°F    Oven Time: 2½ hrs
Ingredients:
 1½ T Olive oil
1½# Lean beef
1 med Eggplant
1½ c Onion, sliced
1# Tomatoes, crush
¼# Mushrooms
2 med Green peppers, cut into strips.
2 t Salt
1 t Instant bouillon
1 t Pepper, black
1 Bay leaf, crumbled

Cut the beef into ½ inch strips and slice the mushrooms. Peel and thinly slice the eggplant. Cut the green peppers into thin strips. Heat the oil in a skillet. Brown the beef cubes over high heat. Pre-heat the oven to 350°F and lightly oil a 2 quart casserole. Layer beef, eggplant, onions, tomatoes, green peppers and mushrooms. Sprinkle each layer with salt, bouillon, pepper and bay leaf. Cover tightly and bake for about 2½ hours or until meat is tender.
Top of Page
Recipe Name: Beef Stew
Serves: 6    Prep Time: 2 hrs
Oven Temp: 300°F    Oven Time: 2 hrs
 Comments: There is a side note on this hand written recipe that says, " All quantities are approximate!" You be the judge. All I know is, Mom made a great beef stew. These are her quotes.
 Ingredients:
 1½# Stew meat
¼ c Flour
Salt/Pepper
5 med Onions, chop
5 Carrots, cut up
Water to make juice
4 Celery stalks, diced
2 cans Tomatoes
2 Beef bouillon cubes
½ c Gin
1 Potato per person

Put meat in casserole and sprinkle with flour, salt and pepper. "Throw in bouillon cubes (Don´t miss the pot!)" . Add all other ingredients except for the potatoes. Cover the casserole and bake 1 hour at 300°F. Add whole potatoes and continue baking another hour. While the stew is "stewing", mix together 1 t sharp prepared mustard, 2 garlic cloves crushed, 2 t capers and a bit of juice. Add enough olive oil to make a paste. Just before serving add seasoning and mix gently.
Top of Page
Ok, so gin is a great condiment. Absolutely perfect as a marinade for lamb, along with some juniper berries. After all, that´s what gin is made from. But you will have to wait until we get to the lamb recipes for that one.
Recipe Name: Easy Beef and Noodles
Serves: 4 - 6    Prep Time: 45 min
Ingredients:
 3 Slices bacon, crumbled
½ c Onion, chopped
1# Ground beef
16 oz Whole tomatoes
½ c Green pepper
¼ c Chili sauce
½ t Salt
½ t Pepper
3 c Egg noodles
½ c Water
Cheddar cheese

Do not cook the noodles. Do not drain the tomatoes. Dice the green pepper. Grate the cheddar cheese. Cook bacon in a large skillet until crisp. Remove bacon reserving the drippings. Crumble the bacon and set aside. Sauté the onion in the bacon drippings until tender. Add the ground beef and cook until the meat is browned, stirring until crumbled. Drain off drippings and add the tomatoes, green peppers, chili sauce, salt and pepper. Cover and simmer 10 minutes. Add the un-cooked noodles and some water. Bring to a boil. Cover and reduce heat and simmer for 30 minutes or until noodles are tender. Stir in the crumbled bacon and sprinkle with the grated cheese.
Top of Page
Recipe Name: Ground Beef Casserole
Serves: 4 - 6    Prep Time: 1 hr
Oven Temp: 350°F    Oven Time: 30 min
 Ingredients:
 4 c Macaroni, cooked
2 T Olive oil
2 c Onion, chopped
1 T Parsley, minced
2 T Green pepper, minced
2 c Mushrooms, sliced
1 # Ground beef
Dash Allspice
2 t Pepper
¼ t Thyme
¼ t Salt
¾ c Tomato juice
¼ c Table wine, white
1 can Cream style corn
½ c Parmesan cheese, grated

Cook the macaroni and set aside. Put 2 T oil in a skillet and sauté the onion, parsley, green pepper, and mushrooms. Sauté until golden brown. Crumble the ground beef and add to the mixture. Sprinkle in the all spice, pepper, thyme and salt. Cook until the meat is lightly browned. Add the tomato juice, white table wine, and creamed corn. Blend in the grated cheese. Remove from the heat and mix in the macaroni and place in a lightly oil casserole dish. Sprinkle a bit more cheese on top and garnish with paprika. Bake at 350°F for 30 minutes - uncover the last 10 minutes to make a crunchy top.
Top of Page
Recipe Name: Beef and Squash Casserole
Serves: 4 - 6    Prep Time: 30 min
Oven Temp: 350°F    Oven Time: 30 min
 Ingredients:
 1# Squash, sliced
1 can Cream of Chicken soup
1 c Onion, diced
1 c Green pepper, diced
1# Lean beef
3 c Whole rice
2 Eggs, beaten
½ c Sour cream
1 t Salt
1 c Cheddar cheese, grated

Cook the squash (zucchini or yellow summer) with onions about 5 minutes. Drain well. Cook green pepper and meat until no longer pink. Stir in the rice. Blend eggs, soup, sour cream and seasonings and stir into meat. Place is a shallow 2 quart casserole and sprinkle with cheese and paprika. Bake at 350°F for 20 minutes.
Top of Page
Recipe Name: Mild Lamb or Beef Curry
Serves: 6 - 8    Prep Time: 2 hrs
Ingredients:
 2# Cubed lean lamb or beef
4 Cloves garlic, crushed
3 med Onions, thinly sliced
4 T Oil
2 t Coriander, ground
1 t Cumin, ground
½ t Paprika
½ t Ginger, fresh ground
¼ t Cayenne pepper
1½ c Water
1½ t Salt
½ c Yogurt

Mix the meat and garlic in a bowl and set aside for 1 hour. Heat oil in skillet and sauté onions until golden. Add coriander, cumin, paprika, ginger and cayenne and cook for 2 minutes on low. Add meat and cook for 5 minutes over medium heat. Add water and salt. Bring to a simmer and cook until tender, about 1½ to 2 hours. Just before serving add the yogurt. Serve with Basamati rice.
Top of Page
Recipe Name: Beef & Vegetable Chow Mein Casserole
Serves: 6    Prep Time: 45 min
Oven Temp: 350°F    Oven Time: 30 min
 Ingredients:
 1½# Ground Beef
1 sm Onion, chopped fine
1 can Cream of Mushroom soup, undiluted
10 oz pkg Vegetables, frozen
1 c Parsley, chopped
3 oz Chow Mein noodles

Cook beef and onion in a large skillet until meat is browned, stirring to crumble. Drain well. Stir in remaining ingredients, reserving ½ of the chow mein noodles. Spoon mixture in a lightly greased 2-quart baking dish. Bake at 350°F for 30 minutes or until bubbly. Sprinkle remaining noodles over casserole before serving.
Top of Page
Recipe Name: Dried Beef Casserole
Serves: 6    Prep Time: 30 min
 Ingredients:
 2 oz Mushrooms, diced
¼# Dried beef
1 sm Onion diced
¼ c Butter
3 T Flour
1 c Milk, whole
1 c Sour cream Pepper to taste
½ t Parsley, chopped
1 c Peas, cooked
Cheddar cheese

Sauté together the mushrooms, dried beef and onion until onion is golden and beef is warmed through. Blend in the butter and flour (roux). Add milk slowly stirring. Add remaining ingredients and heat gently.
Top of Page
Recipe Name: Roasted Leg of Lamb
Serves: 6    Prep Time: 1½ hr
Oven Temp: 300°F    Oven Time: 1½ hr
 Ingredients:
 6# Leg of Lamb
2 Cloves garlic, sliced
½ t Thyme leaves, crushed
1 t Rosemary, crushed
1 t Salt
½ t Black pepper, fresh ground
2 T Flour
½ c Tarragon vinegar
½ c Water
1 med Onion, sliced
1 Carrot, sliced
1 c Dry Red Wine

Preheat oven to 350°F. Place lamb in roasting pan and insert the garlic slivers randomly. Mix together the thyme, rosemary, salt, pepper and flour. Rub this mixture over lamb. Pour over the lamb the vinegar and water mix. Roast the lamb for 1 hour. Reduce heat to 300°F. Remove the roasting pan from oven and lamb from pan. Scatter sliced vegetables in bottom of roasting pan and place lamb on top. Pour wine over the lamb and return the lamb to the oven. Continue to cook for about 1 hour 15 minutes, basting several times.
Top of Page
Recipe Name: Juniper Roasted Lamb
Serves: 5    Prep Time: 24 hrs
Oven Temp: 350°F    Oven Time: 1½ hrs
Comments: Ok, I just had to add this one! This is the way Robin and I like it.
Ingredients:
 6# Lamb roast
1 c Juniper berries, fresh
2 c Gin, make it a good one
3 sprigs Rosemary, fresh
Salt and pepper to taste

Place the lamb roast in a large bowl. Pocket the skin and place the juniper berries and rosemary into the pocket. Rub with salt and pepper. Pour the gin over the lamb. Place the bowl in the refrigerator and marinate overnight turning about every 4 hours.
Pre-heat the oven to 350°F. Place the lamb and all liquid in a baking pan. Place the roast in the oven and cook for 1 hour. Reduce heat to 300°F and cook until a meat thermometer reaches 160 (rare) to 180 (med-well) °F. Remove and let cool before slicing. Great with roasted potatoes and mint jelly.
Top of Page
Ok, you´ve gotta like lamb for the two recipes listed here. Actually, they are both great recipes. Mom liked lamb and I think Pop did also. It´s an acquired taste, but one well worth acquiring. Please, don´t confuse lamb with mutton. They are not the same. It´s a matter of time.

Recipe Name: Beouf a la Catalaine
Serves: 6    Prep Time: 2½ hrs
Oven Temp: 325°F    Oven Time: 2 hrs
 Ingredients:
 ¼# Bacon, diced
2 T Olive oil
3# Beef, stewing and lean
1½ c Onion, sliced
1 c Rice, raw (Not instant!)
1 c Red wine
2½ c Beef stock or Bouillon
Salt
¼ t Pepper, fresh ground
2 Cloves garlic, crushed
½ t Thyme
1 Bay leaf, crumbled
1 pt Tomatoes, canned
Sauté bacon in olive oil. Add beef and brown. Place bacon/beef mixture in 3-quart casserole. Sauté the onion in the bacon drippings until clear. Add onions to casserole. Sauté the rice in the skillet for 2 to 3 minutes. Place rice in a bowl and set aside. Add wine to the skillet and deglaze. Pour into casserole.
Add beef stock and herbs to casserole. Liquid should just cover mixture. Simmer on top of stove. Cover tightly and put in a pre-heated 325°F oven for 1 hour. Remove and stir in tomatoes. Bring to a simmer on top of stove, cover and return to oven for 1½ to 2 hours. When meat is almost tender, remove from oven and raise temperature to 375°F. Add rice. Bring to a simmer on top of stove. Cover and return to oven until rice is done, about 20 minutes.
Top of Page
Recipe Name: Curry Blend
Yield: ¼ cup    Prep Time: 15 min
Comments: Curry spice is as varied as jerk spices. Try this one where called for.
Ingredients:
 4 T Curry powder
½ T Turmeric
Crystallized ginger
¼ T Cinnamon
½ T Cayenne pepper OR
¼ to ½ T Cumin

Blend together and use as necessary.
Top of Page
Recipe Name: Lamb Curry
Serves: 4    Prep Time: 1 hr
Ingredients:
 2# Lamb, trimmed and cubed 1"
6 T Vegetable oil (not olive oil)
2 med Onions, coarse chop
1 T Ginger, fresh ground
2½ c Beef stock
2 T Curry powder, or more to taste
2 T Flour
4 T Water
4 - 5 c (cooked) Basamati rice
Condiments:
Mango or peach chutney, grated coconut, unsalted peanuts, raisins, crumbled bacon, sliced bananas, chopped tomatoes, onions or green apples.

Heat the oil in a deep sauté pan over medium heat. Quickly brown the lamb cubes. Add onions and ginger. Sauté until the onions are soft and translucent. Add the curry powder and stir to combine. Add the beef stock and let the curry come to a slow boil. Lower heat and let simmer, covered, until meat is tender, about 35 minutes. With a slotted spoon, remove lamb. Cover to keep warm. Mix together the flour and water and add to the pan. Bring juices to a slow boil and stir until you have a thick sauce. Reduce heat to low and return lamb to pan and cook until heated through. Spread warm Basamati rice over a large platter and top with the lamb curry. Surround the platter with small bowls of the condiments so everyone can mix their own combinations.
Top of Page
I wanted Robin to see the Chili recipe and took this page for her to read. She said, "Ah! Lamb curry". I should have known!
Recipe Name: Chili Con Carne
Serves: 6 - 8    Prep Time: 8 hrs
Yield: 2½ quarts
Comments: Now I do remember Mom´s chili and I really looked forward to it. The original recipe is yellow and stained. I don´t have the slightest idea where she got the recipe. But its been around for a while. Enjoy!
 Ingredients:
 ¼ c Oil
1½# Ground beef, lean
2 med Onions, chopped
1 Green pepper, chopped
3 lg Cloves of garlic, minced
1 t Oregano
¼ t Pepper
1 t Cumin
½ t Worcestershire sauce
¼ t Paprika
2 - 16 oz cans Red kidney beans, drained
1 - 16 oz can Pinto beans, drained
1 - 8 oz can Tomato sauce
1/3 c Red wine, dry

Sauté the meat, onion, green pepper and garlic in hot oil in a large skillet. Pour off excess fat and place in a crock pot (or large soup pot) with all remaining ingredients and cook on low for 6 - 8 hours (or simmer on stove for 4 hours).
Top of Page
Actually, I can remember this chili. I never really knew how she made it, so I was absolutely delighted when I "discovered" this recipe. As I am entering this on the computer, my mind wanders to thoughts of a meal with this chili or a lamb roast with her rolls and a wilted salad. Hmmm! And with the lamb roast, maybe some dried corn. I think I´d walk a mile for a dinner like that, or maybe just to the kitchen, which ever comes first.

Recipe Name: Meat Loaf #1
Serves: 6    Prep Time: 2 hr
Oven Temp: 400°F    Oven Time: 1½ hr
 Ingredients:
 2# Ground beef
2 Eggs, slightly beaten
1 c Fresh bread crumbs
½ c Tomato juice
1½ T Worcestershire sauce
1 Onion, chopped
1 c Consume, undiluted
Salt and Pepper to taste

Mix all together except consume. Bake in a 400°F oven for 1½ hours. Baste with the consume after the top has browned.
Top of Page
Recipe Name: Chinese Pork Chops
Serves: 6    Prep Time: 1 hr
Ingredients:
 6 Loin Pork chops
2 T Salad oil
1 can Apricot halves, chopped - Reserve liquid
½ c Water
3 T Soy sauce
2 Garlic cloves, crushed
½ t Ginger, powdered
8 oz Water chestnuts, drained and sliced
2 c Celery, diagonally sliced
Salt and pepper to taste
5 Scalliuons, sliced

Brown chops on both sides. Pour off excess fat. Drain syrup from apricots into the skillet. Add water, soy sauce, garlic, and ginger. Cover and simmer for 35 minutes. Add water chestnuts, scallions and celery. Cook about 5 minutes or more until celery is adenté. Add apricots and cook until warm. Serve with rice.
Top of Page
Recipe Name: Sweet Pungent Pork
Serves: 8    Prep Time: 4 hr
Oven Temp: 350°F    Oven Time: 1 hr
 Ingredients:
 5# Pork loin roast
Whole cloves
1 Garlic clove, crushed
2 T Soy sauce
2 T Ketchup
1 T Lemon juice
¼ t Pepper
½ c Apricot preserves

Cut fat of pork into diamond shapes and place 1 clove into each diamond. Combine crushed garlic, soy sauce, ketchup, lemon juice and pepper. Brush entire loin with this mixture. Let stand in refrigerator for 3 hours. Place roast, fat side up, in shallow roasting pan and roast uncovered in 350°F oven for 35 - 40 minutes per pound or until done. Spread apricot preserves over meat for last 15 minutes of cooking. When done make a gravy from the pan drippings.
Top of Page
Recipe Name: Pork Chops ´N Vegetables
Serves: 6    Prep Time: 1 hr
Ingredients:
 2 T Oil
6 Pork loin chops, cut ½" thick
1 Green pepper, cut into strips
2 T Flour
1 can Onion soup
2 T Worcestershire sauce
1 t Garlic powder
1 t Salt
2 med Tomatoes cut into wedges

Heat oil in large skillet. Add chops, 3 at a time; brown well on both sides. Remove and set aside. Add green peppers and sauté for 3 minutes; remove and set aside. Stir flour into mixture and cook and stir for 1 minute. Blend in next 4 ingredients and bring to a boil. Add chops and simmer until tender. Stir in tomatoes and green peppers. Cover and simmer 5 minutes longer.
Top of Page
Recipe Name: Stuffed Pork Chops
Serves: 4    Prep Time: 1 hr
Ingredients:
 ½ c Dry bread crumbs
¼ t Nutmeg
1/3 c Raisins
1/3 c Orange sections, finely chopped
¼ c Celery, finely chopped
4 thick Pork Chops, cut pocket to bone
3 T Butter
4 T Brandy or Orange Curacao
1 t Salt
Dash Fresh ground pepper
¼ c Orange juice
¼ c Chicken stock

Combine the bread crumbs, nutmeg, raisins, orange sections and celery. Mix well and stuff each chop by cutting a pocket into the meat. Brown the chops in the butter. Pour off excess drippings. In a separate pan heat the brandy, but do not boil. Ignite and pour over chops. When the flame subsides, season with salt and pepper. Add orange juice and stock. Cover tightly and simmer for 45 minutes to 1 hour or until chops are well cooked.
Top of Page
Recipe Name: Pork Chops in White Wine
Serves: 4    Prep Time: 1½ hr
Oven Temp: 350°F    Oven Time: 1½ hr
 Ingredients:
 4 lg Pork Chops, 1" thick
2 lg Onions, large diced
Flour
Salt and pepper to taste
½ c White wine
1 t Soy sauce

Sauté onions in butter until brown (use oven-proof skillet). Add pork chops and brown well on both sides. Sprinkle with flour, salt and pepper. Pour the wine - mixed with the soy sauce - over this mixture. Cover and cook in a 350°F oven for about 1½ hours. Serve with rice.
Top of Page
Recipe Name: Veal Scaloppini
Serves: 8    Prep Time: 1 hr
Ingredients:
 4 med Veal steaks, cubed
1 Onion, chopped
1 Green pepper, chopped
6 med Mushrooms, fresh and chopped
3 Garlic cloves, sliced
2 cans Stewed tomatoes
1 pkg Peas, frozen
1 c Marsala wine
Rice or Egg noodles

In a small skillet, sauté the onion, green pepper and mushrooms in butter. In a separate pan, brown the garlic and veal cubes in butter. Place the sautéed onion mixture in with the veal. Add the stewed tomatoes and peas. Cook on HIGH to get it started then reduce to Medium. Add the Marsala and simmer for 1 hour. While this is cooking, prepare the rice or noodles. When the veal is done, pour over the rice or noodles.
Top of Page
Recipe Name: Mom´s Meat Loaf
Serves: 6    Prep Time: 1½ hr
Oven Temp: 400°F    Oven Time: 1½ hr
 Comments: I think this is the one! I remember her meat loafs covered with tomato.
 Ingredients:
 2# Ground beef
2 c Bread crumbs
2 sm Onions, diced
2 Eggs, lightly beaten
4 T Horseradish
1 t Dried mustard
4 T Green pepper, chopped
3 T Worcestershire sauce
Tomato sauce or ketchup

Combine all ingredients thoroughly and shape into a loaf. Place in a loaf pan or casserole dish. Cover with the tomato sauce or ketchup. Bake in a 400°F oven until done, about 1½ hours.
Top of Page
Recipe Name: Meat Loaf #3
Serves: 12    Prep Time: 2 hrs
Oven Temp: 350°F    Oven Time: 1½ hr
 Comments: Let this cool before serving and then serve with salsa or tomato sauce. Let it cool over night and serve cold sliced at a picnic.
 Ingredients:
 2 c Onion, minced
2 T Butter
1 c Bread crumbs, fresh
2# Ground lean beef
1# Ground pork shoulder Or 1# Ground mild pork sausage
½ c Beef bouillon
2 lg Eggs
2/3 c Grated cheddar cheese
1 T Salt
½ t pepper
2 t Thyme
2 t paprika
1 t Allspice
1 t Oregano
3 Bay leaves

Toss all ingredients together gently, except bay leaves. Sauté a spoonful and adjust seasoning as necessary. Form into a loaf shape and pack in an 8 cup loaf pan. Top with the bay leaves. Bake about 1½ hours or until done - juices will run clear.
Before serving, let cool for 30 minutes. Slice and serve with salsa or tomato sauce.
Top of Page
The next recipe for Breakfast Scrapple, I never knew Mom to make, but I found her recipe for it in her file. Scrapple is generally made from - you guessed it - pork scraps after the hog has been butchered. Fry it for breakfast and eat with eggs. Actually, it is very good. If you have never eaten scrapple, try this at least once. You can adjust the spices.
Recipe Name: Breakfast Scrapple
Serves:    Prep Time: 1 hr
 Comments: Really, I never knew Mom to make scrapple, but for us "removed" folks, this just might work!
 Ingredients:
 3 c Strained soup stock, consommé or bouillon
¾ c Cornmeal
1¼ c Ground chicken, cooked or 1 ¼ c Ground pork, cooked
1 T Sage, ground
½ T Thyme ½ Onion, chopped fine
Salt and pepper to taste

Stir 1 cup of the stock into the cornmeal until it is well moistened. Bring the remaining 2 cups of stock to a boil and stir in the moistened cornmeal. Bring back to a boil, stirring constantly, then reduce heat and cook for another 5 minutes. Add the meat, onion, sage and pepper and stir well. Place in a boiling water bath and cook until very thick, about 30 minutes or so. Rinse a loaf pan in cold water and turn mixture into it. Chill until very firm - you should be able to slice it. To serve, cut slices no less than 2" thick and sauté in bacon fat until brown on both sides. Great with eggs.
Top of Page
Recipe Name: Veal Supreme
Serves: 6    Prep Time: 1 hr
 Ingredients:
 1# Veal cutlet
3 T Butter
1 c Tomato juice
¼ t Thyme
½ c Celery, diced
1 t Salt
1 c Beef bouillon or stock
3 T Flour
1 c Condensed consommé
1 sm Bay leaf
½ c Onion, chopped
1 c Mushrooms, fresh and sliced
¼ t Pepper
½ c Water chestnuts

Roll the veal in seasoned flour. Sauté lightly in butter until browned. Add onions, celery, mushrooms and continue cooking until soft. Add tomato juice and consommé and seasonings. Cover and simmer slowly for 1 hour or until meat is tender. Add beef bouillon if more liquid is needed. Just before serving add the water chestnuts and heat thoroughly. Serve with wild rice.
Top of Page
Well, there are some of the beef, pork and lamb recipes that Mom had. If you could see me now, I didn´t miss many of her meals.
The next section will be devoted to Sea foods. I can remember that we had a choice - it´s either fish or liver. Johnny Carson is right, there is just no way you can disguise liver - liver is liver is liver! (If you notice, there are no liver recipes in this chronicle and there won´t be.) I will cook it for anyone who wants to eat the stuff - calves liver is best - but I won´t even sample the preparation. No! No No!
So, the seafood won out. I learned to like it and now if I have a choice between a great beef dish or Atlantic Salmon or Halibut or Lobster or steamed crabs - Blue Crabs, of course - it´s the seafood. Can you imagine anyone loosing 6 pounds on a cruise and eat like there is no tomorrow? I did on an Alaskan cruise. All I ate was seafood: For seven straight days. Even at breakfast it was shrimp or fish omelets.
Mom has some really great and different seafood recipes. And the Delmarva Peninsula is a great place for the seafood. Atlantic seafood is different than Pacific seafood. The Atlantic varieties are saltier - naturally - because the Atlantic has a higher salt content than does the Pacific. Atlantic salmon, for instance, is a stronger tasting fish than the Pacific variety. Same goes with the crabs.
Enjoy this next section. Try the recipes. Think of halibut or flounder with a Beurre Blanc sauce. Think of lobster with drawn browned butter. Think of Sea Bass or Rock fish. Think of fresh steamed clams. Have fun!
Top of Page