The outdoor Chef used to cuss his fate
Of blackened pots and toil
But now he grins and smokes his pipe......
He cooks it all in foil
YOUR FAVORITE
RECIPES
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Jean Webster's "Beef Burgundy"
Cathy McCormack's "Sweet and Sour Meatloaf"
Virginia Hammond's "Too Easy Peach Cobbler"
Betty Simmons's "Beer Muffins"
Jean Webster's Beef Burgundy *
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1 1/2 lbs. boneless beef chuck, cut into bite-size strips. 1/2 lb. each small whole onions and mushrooms 6 whole cloves 2 Tbsp butter or margarine 1/4 cup chopped parsley 1 1/2 Tbsp sugar 1 1/2 cup red wine 1 1/2 tsp salt 1/2 tsp bottled brown gravy mix 1 bay leaf 1/4 tsp dried thyme leaves 1 clove of garlic minced or pressed t Tbsp cornstarch, blended with 2 Tbsp water |
PREPARATION (1) In a deep 2 1/2 to 3 quart casserole, mix beef and onions. Stick cloves into 6 of the onions. Brown mushroom lightly in butter and add to meat mixture. Sprinkle with parsley (2) In a small heavy pan, heat sugar over medium heat, stirring until melted and caramelized to a dark golden brown. Remove from heat and gradually stir in wine then heat again stirring until sugar dissolves. Mix in salt, brown gravy sauce, bay leaves, thyme and garlic. Pour over meat mixture. (3) Cover. Bake at 350 F, stirring once or twice until meat is very tender. About 2 to 2 1/2 hours. (4) Remove from oven and smoothly stir in cornstarch. Return to oven and bake uncovered 10 to 15 minutes. Guy likes it served with noodles but equally good with Mashed or baked potatoes.
* Webmaster's note This makes the best leftover dish I have ever eaten. |
Cathy McCormack"s Sweet and Sour Meatloaf *
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1 8 oz can tomato sauce 1/4 cup brown sugar 1/4 cup vinegar 1 tsp prepared mustard 2 lbs. ground chuck 1/4 tsp pepper 1/2 tsp basil 1 egg 1 small onion minced 1/4 cups crumbs 1 1/2 tsp salt |
mix tomato sauce, vinegar, sugar, and mustard until sugar is
dissolved. To one half of this mixture add meat, egg, onion, crumbs, salt
(to taste, actually I omit the salt but don't tell Lee), pepper, and basil.
put in a pan and shape. Pour the rest of the tomato sauce mixture on top of
Loaf. Bake App. 45 minutes at 350 degrees.
* Webmaster's note I promise I won't tell Lee....hee hee hee |
Virginia Hammond's Too easy Peach Cobbler *
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1 29 ounce can sliced peaches, drained. 5 slices white bread 1 1/2 cup sugar 2 Tbsp flour 1 egg beaten 1 stick margarine, melted
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Place drained fruit in 8 x 8 baking dish. Cut crust from
bread and cut each slice into five strips. Place strips over peaches. Mix
sugar, flour, egg, and margarine. Blend well and pour over bread strips.
Bake at 350 degrees for 35 to 45 minutes or until golden brown. To make in a 9 x 12 pan, just double ingredients. I have made it with berries and fresh or frozen peaches, but you really have to drain all the juice from them, or it will be too "soupy". * Webmaster's Note Billy told me that this dish is what stunted his growth |
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2 1/2 lbs. ground beef 1 LARGE can of Pork & Beans (1/2 Gal) 2 cups of brown sugar 2 small bottles of catsup 2 medium onions diced 2 Tbsp of red pepper flakes 1 tsp of tobasco sauce 1 Tbsp of liquid smoke
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If you like your beans hotter add more of the red pepper,
liquid smoke, and tobasco sauce. If you like it a little less spicy cut
back on these ingredients. Salt and pepper the ground beef Add all ingredients to ground beef and mix (use large cast iron dutch oven. Bake at 350 degrees forr 3 hours
* Webmaster's note Native Texan's will naturally double/tripple the hot stuff |
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1/4 cup(1/2 stick) butter 1/2 pkg onion soup mix |
mix together and spread on crusty bread broil until golden brown
* Webmaster's note This will definitely be on my next Spaghetti plate (perhaps with some cayenne pepper)
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2 cups BISQUICK 3tsp sugar 3/4 can of beer |
Combine all ingredients Spoon into greased muffin tins Bake at 400 degrees about 15 minutes P.S. Drink balance of six pack while waiting
* Webmaster's note Lou said this was Betty's recipe--Ha
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