TRACY'S TREASURED RECIPES 2006

Tom Friday's Market Pittsburgh PA Site Map

T.G.I.S.F.
Thank Goodness
I Shop Friday's

Tom Fridy's Market

3639 California Ave. Pittsburgh, PA 15212
412.766.4500
Hours: Monday, Wednesday, Friday - 8am - 6pm
Tuesday - Thursdays - Saturday - 8am - 5pm
click on map for directions

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INGREDIENTS:

4 1/2	cups all-purpose flour
2	teaspoons salt
2	tablespoons butter, melted
2	cups sour cream
2	eggs
1	egg yolk
2	tablespoons vegetable oil
8	baking potatoes, peeled and cubed
1	cup shredded Cheddar cheese
2	tablespoons processed cheese sauce
	onion salt to taste (optional)
	salt and pepper to taste

Tom Fridays

WEEKLY SPECIALS

In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
Separate the Perogies dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, Perogies cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place Perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
To cook Perogies: Bring a large pot of lightly salted water to a boil. Drop Perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Tips

For best results, choose potatoes that have as little water in them as possible such as Russets.

Choose a rolling pin that is very heavy - it will be easier to roll out the dough.

The Perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.

INGREDIENTS:

4	eggs
1 2/3	cups sugar
1	cup vegetable oil
1	(15 ounce) can solid pack pumpkin
2	cups all-purpose flour
2	teaspoons ground cinnamon
2	teaspoons baking powder
1	teaspoon baking soda
1	teaspoon salt
	ICING:
1	(3 ounce) package cream cheese, softened
2	cups confectioners' sugar
1/4	cup butter, softened
1	teaspoon vanilla extract
1	tablespoon milk

Tom Fridays

WEEKLY SPECIALS

In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes. Cool completely.
For icing, beat cream cheese, sugar, butter and vanilla in a small mixing bowl. Add enough of the milk to achieve desired spreading consistency. Spread over bars.

INGREDIENTS:

6	oz. Pasta of choice
1/2	Cup Pesto
1/4	Cup Olive Oil
8	oz. Ball fresh Mozzarella
1	Pint Cheery tomatoes
1/2	lb. Cubed Cooked Chicken

Tom FridaysSPECIALS

Cook pasta accordingly. Drain and set aside.
Add Ingredients to pasta. Serve Hot or Chilled

INGREDIENTS:

2	pound boneless single loin pork roast
3	tablespoons paprika
1/2	teaspoon red pepper (cayenne)
1	tablespoon garlic powder
2	teaspoons oregano
2	teaspoons thyme
1/2	teaspoon salt
1/2	teaspoon white pepper, ground
1/2	teaspoon cumin
1/4	teaspoon nutmeg

Tom Fridays

WEEKLY SPECIALS

Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about an hour, until internal temperature is 155 to 160 degrees F. Remove from oven, let rest 5 to 10 minutes before slicing.

Servings: 6
Preparation Time: 5 minutes
Cooking Time: 60 minutes

INGREDIENTS:

4	cups all-purpose flour
1	teaspoon salt
2	teaspoons vegetable oil
1/4	teaspoon baking powder
1	cup warm water
1	egg, beaten

In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
Cover dough and let rest for 2 hours.
Roll out and fill as desired.

INGREDIENTS:

1 1/2	pounds lean lamb leg steaks, cut 1 inch thick
6	green onions
3	fresh poblano or ancho chilies (optional)
1	red pepper, halved and seeded
1	green pepper, halved and seeded
1	yellow pepper, halved and seeded
12	medium flour tortillas, warmed fresh salsa

Fajita Marinade
3	tablespoons olive oil
3	tablespoons tequila or orange juice
2	tablespoons fresh lime juice
1	teaspoon ground cumin
1	teaspoon chili powder
1	teaspoon dried oregano leaves, crushed 1/2 teaspoon salt
1/4	teaspoon pepper
1/4	teaspoon red pepper flakes, crushed
1/4	cup chopped fresh cilantro

In a small bowl, prepare marinade: combine oil, tequila, lime juice, cumin, chili powder, oregano, salt, pepper, red pepper flakes and cilantro. Place lamb in a glass dish or zip lock back. Pour marinade over lamb, cover and refrigerate 4-6 hours.

Ignite coals in barbecue; allow to burn until bright red and covered with grey ash. Grill lamb, onions, chilies and peppers 4 inches from coals. Cook steak 5-6 minutes per side for medium-rare or to desired degree of doneness. Turn vegetables frequently until cooked.

Slice lamb steaks and vegetables into 1/4 inch slices. Serve on tortillas, top with salsa and roll up. Serves 12. (American Lamb Council)

If you want a real treat try homemade tortillas. They are easy and are so delicious.

Flour tortillas
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon lard or shortening
1/2 to 3/4 cup warm water (110 degrees)

In a mixing bowl stir together flour, salt and baking powder. Cut in lard till mixture resembles cornmeal. Add 1/2 cup warm water and mix till dough can be gathered into a ball. If needed, add more water, 1 tablespoon at a time. Let dough rest 15 minutes. Divide dough into 12 portions; shape into balls. On a lightly floured surface, roll each ball to a 7 inch round. Cook in an ungreased skillet (cast iron works well) over medium heat about 1 minute per side or until lightly browned. Keep them covered after they are removed from the pan so they don't dry out. Makes 12 tortillas

INGREDIENTS:

4	lb pork roast
2	onions, sliced
1	onion, chopped
5 or 6	cloves
2	cups water
16	oz bottle of your favorite BBQ sauce salt and pepper

1. Place one sliced onion at the bottom of crock pot.
2. Stud pork roast with cloves and season with salt and pepper.
3. Place roast in crock pot on top of the sliced onion. Cover with the second sliced onion and add enough water to fill crock pot two thirds of the way.
4. Cover and cook on low 8-12 hours or overnight.
5. Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
6. When meat is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
7. Return the pulled pork to the crock pot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft. If it seems a little dry after this period just add a bit of water.
Serve on large, crusty buns with a mustard based Carolina-style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw. Carolinians would put the cole slaw on the pulled pork sandwiches, that's up to you.

INGREDIENTS:

1	boneless beef top sirloin steak, cut 1" thick (approx. 1 lb)
1	packet (1 oz) dry ranch salad dressing mix
2	Tbl. water
1	Tbl. vegetable oil
1	medium green or red bell pepper cut in 1" pieces
1	medium yellow squash or zucchini, halved lengthwise, sliced crosswise in 3/4" pieces

In small bowl, combine dressing mix, water and oil; mix well.

Cut steak into 1-1/4" x 1" pieces. Alternately thread Beef and vegetables onto four 12" metal or wooden skewers (soak wooden skewers in water for 30 minutes prior to using).

Brush kabobs with dressing mixture. Place kabobs on grill over medium, ash-covered coals. Grill, uncovered, approx. 10 to 12 minutes for medium-rare to medium doneness, turning occasionally.

INGREDIENTS:

8	ounces corned beef, thinly sliced
8	ounces swiss cheese, sliced
8	ounces sauerkraut, drained
1/2	cup Thousand Island dressing
8	pieces rye bread, or pumpernickel
2	tablespoons soften butter for spreading on the bread - may need more

Butter one side of each slice of bread. On 4 slices of bread, buttered side down, arrange slices of Swiss cheese, corned beef, sauerkraut and dressing. Cover with the remaining slices of bread buttered side up.
In a large non-stick skillet over medium high heat, place the sandwiches butter side down and brown on each side until cheese starts to melt.
Slice in half and serve. Garnish with a pickle. (If you don't have Thousand Island dressing on hand, you may use a mixture of 1/2 cup mayonnaise, 1 tablespoon of ketchup and salt and pepper to taste.)

INGREDIENTS:

1	head romaine lettuce, washed and chopped
2	cucumbers, peeled and sliced
3	stalks of celery, chopped
2 to 3	cups peanut oil
4	boneless, skinless chicken breasts, chopped into 1-inch cubes
	Salt and freshly ground pepper
	Green Goddess Dressing
1	pint basket cherry tomatoes

1. Place the lettuce in a large bowl. Add the cucumbers and celery.
2. Heat the oil in a deep skillet on medium high heat. Season the chicken pieces with salt and pepper. Add the chicken to the to the hot oil and fry for about 5 minutes, until golden brown.
Drain on paper towels.
3. Toss the lettuce with about ¾ cup of the dressing. (You can store the additional dressing in the refrigerator). Top with the chicken pieces and garnish with cherry tomatoes. Serve immediately.

INGREDIENTS:

3	lb. racks pork baby back ribs cut in half.
1	cup ketchup.
1	Quarter cup apple cider vinegar.
3	tablespoons dark brown sugar.
3	tablespoons Worcester sauce.
1	teaspoon liquid smoke. Half a teaspoon salt.

1. Place ribs in a large pot and fill pot with enough water to cover ribs.
2. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
3. While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
4. Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
5. Place boiled ribs, meat side down, on a broiler pan.
6. Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
7. Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

INGREDIENTS:

3 to 4	pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1-1/2	cups dry sherry
1	cup finely chopped onion
1/4	cup lemon juice
6	cloves garlic, minced
2	bay leaves
1	15-ounce can tomato puree
1/4	cup honey
3	tablespoons molasses
1	teaspoon salt
1/2	teaspoon dried thyme, crushed
1/4 to 1/2	teaspoon ground red pepper
1/4	teaspoon black pepper
2	tablespoons white vinegar

Memorial Day

1. Place chicken in a self-sealing plastic bag set in a
shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, garlic, and bay leaves.
Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken,
reserving marinade. Cover and chill chicken until ready to grill.

2. For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar.

3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan by holding hand over coals for 4 seconds. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium.
Adjust for indirect cooking. Grill as above.)
To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings.

INGREDIENTS:

3/4	lb beef round steak, boneless (12-ozs.)
1	tsp oil
1/2	cup sliced carrots
1/2	cup sliced onion
1	Tbsp soy sauce
1/8	tsp garlic powder- dash pepper
2	cups zucchini squash, cut in thin strips
1	Tbsp cornstarch 1/4 cup water

Trim fat from steak. Slice steak across the grain into thin strips about 1/8 inch wide and 3 inches long (partially frozen meat is easier to slice). Heat oil in fry pan. Add beef strips and stir-fry over high heat, turning pieces constantly, until beef is no longer red (about 3-5 minutes). Reduce heat. Add carrots, celery, onion, and seasonings. Cover and cook until carrots are slightly tender (3-4 minutes). Add squash; cook until vegetables are tender-crisp (3-4 minutes). Mix cornstarch and water until smooth. Add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with a thin glaze.

INGREDIENTS:

1	(4 pound) beef brisket, trimmed of fat ( salt to taste )
1	large onion, sliced
1	(12 fluid ounce) can beer
1	tablespoon brown sugar
1	cube beef bouillon
2	tablespoons coarsely ground black pepper
2	teaspoons minced garlic
1	bay leaf
1/4	teaspoon dried thyme
2	tablespoons cornstarch
2	tablespoons water

Preheat the oven to 350 degrees F (175 degrees C).
Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.

INGREDIENTS:

3/4 Ib	boneless pork loin
	Marinade:
4-1/2	teaspoons soy sauce
1	teaspoon dry sherry
2	tablespoons water
2	teaspoons cornstarch
	Sweet Bean Sauce :
4-1/2	teaspoons sweet bean sauce
1-1/2	teaspoons dry sherry
1	tablespoon soy sauce
2	teaspoons sugar
2	cups shredded scallions
1-1/2	cups vegetable oil

Use a cleaver to slice pork into 3" x 1/4" shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 30 minutes. Combine ingredients for Sweet Bean Sauce another small bowl; set aside. Arrange scallion shreds in a layer on a platter. Heat oil in a wok over medium heat to 375°F .Carefully lower pork shreds into hot oil with a slotted metal spoon. Stir-fry about 2 minutes until pork shreds are no longer pink Remove pork from oil with slotted spoon, draining well over wok; set aside. Remove oil from wok except 3 tablespoons. Add Sweet Bean Sauce to oil remaining in wok. Stir-fry until sauce thickens slightly Add cooked pork shreds, mixing well. Place pork and Sweet Bean Sauce on top of scallions. Serve immediately. Makes 4 servings

INGREDIENTS:

4	Plum tomatoes seed & Chopped
12-16	Slices of French bread
1	Clove of garlic peeled
2 tbs.	Of olive oil
1/4	Cup chopped fresh basil
1/4	Cup crumbled feta cheese
	Zest of lemon
	Salt & pepper to taste

1. Allow tomatoes to drain 30 minutes

2. Toast slices of bread & rub with garlic

3. In a small bowl combine tomatoes with remaining ingredients and spread onto toast.

4. Serve immediately!

Tom Fridays
WEEKLY SPECIALS

INGREDIENTS:

2	Pounds of baby Portabellas
6	Tablespoons of Butter
8oz.	Cream Cheese
1/2	Cup Blue Cheese
2	Tablespoons Chopped green onions

1. Clean mushrooms, keeping stems (chop stems to equal 1/2 cup)

2. Sauté mushrooms caps for 5 minutes. In 3 tbls. of butter.

3. When sautéed mushrooms are done sauté mushroom stems in remaining butter.

4. In a bowl mix cream cheese and blue cheese, until well blended, stir in stems and chopped onions.

5. Fill caps with mixture on cookie sheet and broil until brown

INGREDIENTS:

2	Cups of Peanut butter Crunchy or Creamy
2	Cups Confectioners Sugar
3	Cups of Rice KRISPIES (Optional)
4	Tbls. Melted Butter
20 oz.	of Chocolate Chips

1. Line Cookie Sheet with wax paper

2. Mix together all ingredients (except chips) and form into a small egg shapes

3. Melt chocolate chips in double boiler. Dip eggs into chocolate when melted and place on wax paper.

4. Wrap each egg in a separate wax paper piece.

5. Store in fridge when done. ( can be stored for4 weeks )

INGREDIENTS:

1	Cup Bisquick
1/3	Cup Milk
2	Medium Tomatoes Sliced Thick
	Fresh Basil
1	Cup of Mayonnaise
1	Cup Fresh Parmesan Cheese

1. Heat oven to 450° Grease pie pan (10 inch) with butter.

2. In a bowl combine Bisquick and milk to form dough. Pat into pan and bake for 5 minutes. Turn oven to 325°.

3. Place tomatoes in pie pan sprinkle with basil. Combine mayonnaise and spread over tomatoes. Bake until golden brown

INGREDIENTS:

4	boneless, skinless chicken breast halves (about 1-1/4 pounds), pounded 1/4 inch thick
1	cup shredded mozzarella cheese (about 4 ounces)
4	slices bacon, crisp-cooked and crumbled
1	egg, lightly beaten
1/2	cup Italian seasoned dry bread crumbs
2	tablespoons olive oil
1	jar (1 pound 10 ounces) RAGÚ Robusto! Pasta Sauce
1	cup chicken broth
8	ounces linguine or spaghetti, cooked and drained

1. Evenly top each chicken breast half with cheese and bacon.
Roll up and secure with wooden toothpicks. Dip chicken in egg, then bread crumbs.

2. In 12-inch nonstick skillet, heat olive oil over medium heat and brown chicken, turning occasionally. Stir in Ragú Pasta Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes or until chicken is thoroughly cooked.

3. To serve, arrange chicken and sauce over hot linguine. Garnish, if desired, with chopped fresh basil or parsley

INGREDIENTS:

8	big fat Country Style Ribs
2	stalks of fresh lemongrass - chopped
2	Tbs Brown Sugar
1	Tbs White or Black peppercorns (I use white)
4	Tbs Fish Sauce
2	Tbs Sesame Oil
6	Clove Garlic
2	Tbs Vegetable Oil
6	Tbs Oyster Sauce
2	Tbs Honey
1	Tbs Soy Sauce
2	Tbs Rice Wine (or white wine

Chop lemongrass and grind in blender until fluffy and completely chopped. In Mortar, pound garlic, brown sugar and peppercorns into a paste. Add half of the sesame oil, veggie oil, wine, fish sauce and mix well. In bowl, or blender, mix the lemongrass in with your marinade.

Dump over pork in a zip lock bag, and massage all over meat. Refrigerate several hours, preferably overnight.

Prepare finishing sauce my mixing oyster sauce, 1 T sesame oil, 1 T Honey, and 1 T Soy sauce. Maybe some black pepper, or other pepper to desired spiciness.

Cooking Directions:
• Assuming you have the fatty shoulder country ribs, cook indirect over a drip pan at 300-325 or so for 2-3 hours depending on thickness. Finish last 20-30 minutes direct over coals after brushing finishing sauce on. Not too hot since the honey will burn. As with most meats on the egg, the less you open it...the better.

Special Instructions:
• Marinade is awesome on ribs or chops too.
• Cook as you would normally cook those cuts.
• Enjoy

INGREDIENTS::

2 1/4-3	lbs corned beef briskets, drained, rinsed and trimmed
	water
4	bay leaves
2	bottles red Irish ale (such as Killian's)
1	dash crushed red pepper flakes
3	cinnamon sticks
12	peppercorns
3	cloves
1	large red onion, cut into large chunks (or other onion)
4-6	carrots, peeled and cut into large chunks
4-6	medium red potatoes, quartered

Dry Rub

1/2	cup brown sugar
1/2	teaspoon ground cloves
1/2	teaspoon ground ginger
1/2	teaspoon mustard powder
1/4	teaspoon celery salt

6 hours 20 minutes 20 mins prep

BE SURE TO DISCARD ANY BRINING LIQUID THAT COMES WITH THE MEAT- INCLUDING THE SPICE PACKET!
Trim all visible fat from the meat- this may take some time (I use kitchen shears to ease this process).
Place meat in a large Dutch oven and cover with water.
Add ale, bay leaves, cinnamon stick, cloves, a light shake of crushed red pepper flakes, peppercorns, garlic, and the onion chunks to the pot.
Bring to a boil, then lower heat just a bit and boil very gently, with lid ajar, for 4-5 hours or until meat is so tender that is breaks apart when you pull at it with a fork.
Keep checking the pot from time to time to prevent boil over's - you will need to keep lowering the heat throughout the cooking process as the liquid reduces.
It should still be hot enough to still gently boil, but not spilling over the sides of the pot.
Meat should be very, very fork tender when ready for the next cooking stage and will have shrunk considerably from its original size.
In the last half hour or so of cooking time, boil the carrots and potatoes in a separate pot of water to cover and cook until fork tender.
Drain vegetables and set in a small bowl.
Remove meat and onion pieces from boiling liquid (discard that liquid) and set into a large roasting pan.
I usually pour the liquid through a strainer to catch the onion pieces.
Surround meat with boiled carrots, potatoes, and onion pieces.
Combine dry rub ingredients in a small bowl and rub all over the meat surface and sprinkle any remaining rub over the vegetables.
If needed, make up extra dry rub to coat the vegetables (we often do this).
Bake, uncovered ,in a preheated 325 F oven for about 20 minutes until the top of the meat begins to look shiny.
Remove from oven and wait about 10 minutes before slicing into thin slices against the grain of the meat.
Note: The meat will take on a very bright red hue when sliced- this is perfectly normal and is a result of both the brining nature of corned beef and the red ale enhances this color.
I often make an extra pan of vegetables sprinkled with a full batch of dry rub and include not only carrots and potatoes, but parsnips as well (treat parsnips the same as you would a carrot.) I have successfully half-doubled this recipe when only larger corned beef cuts were available- larger cuts will take longer to boil but the roughly the same time to bake because the baking stage is merely to cook the dry rub into a glaze.
PLEASE NOTE: If you substitute regular brown ale, then you will not get the same result in both color and flavor (You may substitute another Irish ale or even an Irish lager if you must, but we really prefer the red ale).

INGREDIENTS:

½ head white cabbage
½ lb sausage
1 pt milk
½ pod red pepper
1 tablespoon butter
1 tablespoon flour
1 small cup bread crumbs

Cut cabbage fine, let stand in
cold water for one-half hour.
Put in boiling water and drain after boiling fifteen minutes.
Add more water and cook ten minutes. Drain, add rounds of sausage fried.
Put in baking dish and bake, until seasoned.
It may be served in the outer leaves of
whole cabbage after being steamed.

INGREDIENTS:

1 onion, chopped
1 green bell pepper, chopped
2 tablespoons butter
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
2 tablespoons firmly packed brown sugar
1 teaspoon salt
3/4 tomato cup ketchup
1 pound chopped, cooked ham
4 French bread rolls

In a medium skillet over medium heat with butter; sauté chopped onion and chopped green bell pepper, until tender. Add in prepared mustard, Worcestershire sauce, brown sugar, salt, and ketchup. Reduce to low and simmer about 20 minutes.

Stir in chopped ham, mixing well.

Spoon on French bread rolls to serve.

Makes 4 servings.

INGREDIENTS:

6 medium potatoes, peeled and chopped
6 medium carrots, sliced
3 medium onions, sliced
1/2 teaspoon salt, or to taste (depends on how salty the broth is) dash paprika
dash ground black pepper
1 beef brisket, about 3 1/2 to 4 1/2 pounds,
cut in half, if necessary to fit in pot
1 bay leaf
1 1/2 cups beef broth
2 tablespoon butter
1/3 cup cold water
3 tablespoon all-purpose flour
dash Gravy Master or Kitchen Bouquet (gravy browning sauce)

An easy crock pot beef brisket recipe, with vegetables.

PREPARATION:

Place potatoes, carrots and onions in crock pot. Trim fat from brisket and cut into 2 pieces if too big to fit in pot. Sprinkle with a little salt, paprika and dash pepper; place on the vegetables. Add bay leaf and 1 1/2 cups beef broth. Cover and cook on LOW for 11 to 14 hours. Remove bay leaf. Lift brisket onto cutting board. Drain vegetables and reserve 1 1/2 cups of the cooking liquid. Add butter to vegetables and mash; season with salt and pepper tp taste. Keep beef and vegetables warm while you prepare gravy. In saucepan blend 1/3 cup cold water slowly into flour, stirring until smooth; stir in reserved 1 1/2 cups cooking liquid, along with a dash of Gravy Master or Kitchen Bouquet, if using. Cook and stir until gravy is thickened and bubbly. Season to taste. Slice brisket thinly across grain. Serve with the vegetables and gravy. Serves 6.

INGREDIENTS:

1 cup corn flake crumbs
3 pounds lean ground beef
1/2 cup chopped fresh parsley
1/3 cup catsup
2 eggs, slightly beaten
2 tablespoons minced dried onions
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper Sauce
1 (15 ounce) can jellied cranberry sauce
1 (12 ounce) bottle chili sauce
2 tablespoons firmly packed brown sugar
1 tablespoon lemon juice

Heat oven to 350° F.
In large bowl combine all meatball ingredients;
mix well. Using rounded teaspoonfuls shape
into 1 1/4-inch balls.
Place on rack set in 15x10-inch pan.
Bake for 25 to 30 minutes or until browned.
Repeat as needed. In electric skillet or
Dutch oven cook all sauce ingredients
over low heat, stirring constantly,
until well blended (3 to 4 minutes).
Stir meatballs into sauce; continue
cooking until heated through
5 to 10 minutes). Serve hot.

Microwave Directions:

In 4-quart casserole combine all sauce
ingredients. Microwave on HIGH, stirring
every 3 minutes, until heated through
(8 to 11 minutes).

Set aside.
Prepare meatballs as directed above.
Place 1/3 in 13x9-inch baking dish;
cover with waxed paper. Microwave on HIGH,
rearranging meatballs after half the time,
until no longer pink.

Cover casserole. Microwave meatballs and
sauce, stirring every 3 minutes, until heated
through (8 to 12 minutes). Serve hot.

8 to 9 dozen meatballs

INGREDIENTS:

2 teaspoons oil
one medium onion, chopped
one red bell pepper, chopped
one green bell pepper, chopped
2 large cloves garlic, minced
2 cups water
1 (14.5 oz.) can stewed tomatoes with liquid, cut up
1 (15 oz.) can tomato sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon cayenne pepper (ground red pepper)
1/8 teaspoon fennel seed, crushed
1-1/2 cups uncooked rice
2-3 (15.5 oz.) cans of various beans of your choice, drained and rinsed, ie: garbanzos, black beans, kidney beans

1. Heat oil in large skillet or pot w/ lid over medium-high heat. Add veggies and garlic, cook and stir 2 to 3 minutes, or until crisp tender.

2. Stir in water, tomatoes, tomato sauce, and spices.
Bring to boil; add rice. Reduce heat to low; cover and simmer (about 45-50 minutes for brown rice, about 25-35 minutes for white rice) until rice is tender and liquid is absorbed. Stir occasionally during cooking time.

3. Gently stir in beans. Simmer another 5 minutes or so, until thoroughly heated.

This makes a good quantity for a large family.
The results are pretty moist. If you prefer it drier, you may want to add more rice or less liquid.

INGREDIENTS:

2 pounds stewing beef, well trimmed
1 pound potatoes, peeled and cut into medium chunks
1 large onion, chopped
4 carrots, peeled and chopped
1 can tomato soup, undiluted
1 can cream of mushroom soup, undiluted (or cream of anything you want really. I have tried many cream soups and they work quite well)
8 bay leaves
2 cups mushrooms, sliced (optional)
1½ cups frozen peas (optional)

Preheat the oven to 250°. Combine raw beef and vegetables (except mushrooms and peas) in a large, oven safe pot. Add both soups and mix well.
Top with bay leaves.

Bake at 250° for 5 hours. Yes, just leave it there for 5 hours. Add mushrooms and peas at the beginning of the last hour if desired. It will make its own perfect gravy.

Remember to take out the bay leaves before serving, as dried bay leaves are not edible.

INGREDIENTS:

8 cups of sliced apples
1/2 cup of water
1 1/2 cups sugar
2 tsp. cinnamon
1/2 tsp. Salt
1 Stick of margarine

Place apples and water in a 9" X 13" pan.
Mix other ingredients.
Cut in margarine until it crumbles
Cover apples with crumb mix and Bake at
350°for 40 minutes.

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