GREAT-GRAMMIE PAGE’S LAYER DINNER

GREAT-GRAMMIE PAGE’S LAYER DINNER

 

Preheat oven to 350°F
In a skillet, brown                    with	1 lb [450 g] lean ground beef 1 onion, finely chopped
Stir in:	1 tbsp Worcestershire sauce
Transfer to a casserole dish
Layer over ground beef:	1½ cups carrots, diced ¾ cup frozen peas 2 or 3 potatoes, thinly sliced
Sprinkle each layer with S&P.
Pour over all:	10 oz [284 mL] can tomato soup* ½ cup or more water
Bake until potatoes and carrots are tender - approximately one hour.
FoodNote: * May substitute tomato paste and beef bouillon

 

GRAMMIE HINES’S LASAGNA

GRAMMIE HINES’S LASAGNA

 

Preheat oven to 350°F.
PASTA:	15 to 18 lasagna noodles, cooked a la dente
SAUCE: Sauté	1 medium onion, chopped finely, and 1 clove of garlic, minced finely, in 1 tbsp olive oil
Add and brown breaking apart with fork:	1 lb (450g) lean ground beef
Stir in:	1 cup mushrooms, sliced 225 ml tomato sauce 150 ml tomato paste 1 tsp salt 1 tsp oregano* ¾ cup (approximately) water
Simmer 15 minutes.
CHEESE MIXTURE: In a mixing bowl, stir all together until well combined:	1 cup cottage cheese, creamed 1/3 cup parmesan cheese, grated 1 egg, slightly beaten 1 tbsp olive oil 1 tsp salt 280 g pkg frozen spinach*, thawed, very well-                             drained and chopped finely.
ASSEMBLY: Layer in a 9 X 13 pan:             Top with:	1/3 sauce one layer pasta 1/3 sauce one layer pasta cheese mixture one layer pasta 1/3 sauce 170 g pkg sliced mozzarella cheese
Bake 20 to 30 minutes until cheese is melted and sauce is bubbling hot.
FoodNotes: * May substitute basil according to your preference. * May omit spinach. Drain pasta and mix with ice-cubes or rinse with cold water to prevent further cooking.

 

CANADIAN WINTER CHILI

CANADIAN WINTER CHILI

 

Sort (ie throw away any broken or discolored ones) and rinse:	450 5 Thompson’s Ultimate 15 Bean Mix* 200 g Thompson’s Red Kidney Beans
Place in a glass or stainless steel container. Cover with cold water - 3 cups water for every cup of beans. Soak beans overnight in refrigerator.
Combine in a large stock pot:	4 cups cold water 4 cups beef or vegetable soup stock soaked beans, drained
Bring to a boil and then simmer approximately one hour or until the beans are nearly tender.
Brown in a skillet, then add to beans along with:	500g - 1kg of ground beef, according to your                                          preference 454 mL diced or fresh tomatoes 398 mL tomato sauce 156 mL tomato paste 1 tbsp lemon juice
Dice and stir fry until tender, then add to beans:	1 large onion 2 cloves of garlic, minced 2 cups carrots 1 cup celery
Add seasoning:	1½ tsp rosemary 1½ tsp basil 1½ tsp thyme 1½ tsp chili powder ½ tsp red or chili pepper flakes 1 tbsp parsley 1½ tsp salt pepper 1 bay leaf
Simmer an hour or two, and adjust the salt, pepper and herbs to taste.
FoodNotes: Do not crowd the saucepan with the vegetables, or they will steam rather than fry; cook in two or three lots if necessary. Add a green pepper if you like. It will take on a mushy texture during the long simmer - try adding it last or tossing it in raw, if you prefer it crisper. Seasonings are minimal - adjust to your taste - double them if you like hot and spicy. Freezes well. *15-bean mix contains: white pea beans, black beans, green lentils, pinto beans, yellow eye beans, light and dark red kidney beans, pink beans, green split peas, yellow split peas, baby lima beans, black eye peas, pearl barley, cranberry beans and chick peas.

 

BEEF STIR FRY

BEEF STIR FRY

 

Prepare vegetables and cook rice.
In a large wok over high heat, stir fry 2 to 3 minutes:	1 lb [450g] sirloin steak, cut in narrow strips
Push steak up sides of pan (or remove) to stir fry:	2 cloves garlic, minced 1 tbsp ginger root, finely chopped 2 cups broccoli florets, OR 1 cup snow peas, trimmed ½ cup red pepper, cut in strips ½ cup green pepper, cut in strips 3-4 green onions, sliced
In a prep bowl, whisk together:	½ cup beef stock 1/3 cup Hoisin sauce 1 tbsp cornstarch 1 tbsp vegetable oil 1 tbsp vinegar 1 tsp dry mustard
Pour sauce over vegetables, add meat, and cook stirring for 2 to 3 minutes until sauce thickens. Serve immediately with (or over) rice.

 

BEEF STEW

BEEF STEW

 

In a large skillet or Dutch oven, cool and stir until browned:	1 lb [450g] boneless meat, trimmed & cubed, in 1 tbsp cooking oil
Stir in:	3 cups hot beef stock or water ¼ tsp thyme ¼ tsp each allspice and ginger S&P to taste
Cover and simmer over medium-low heat anywhere from 45 minutes to 2½ hours (depending on cut of meat) until beef is almost tender.
Add vegetables:	1 cup [2 med]carrots, cut 1-inch pieces 1½ cups [1 lge]potato, cut 1½ -inch pieces 1 cup [1 med]turnip, cut 1-inch pieces &/or 1 cup [2 med]parsnips, cut 1-inch pieces 1 cup [1 med]green pepper , cut 1-inch pieces ½ cup [1 med]stalk celery, cut in 1-inch pieces ¼ cup [1 small]onion, chopped 1 bay leaf 1 tsp salt[or less if using beef stock]
Cover and simmer about 30 minutes or until vegetables are tender. Meantime prepare parsley dumplings
In a batter bowl, combine:     Cut in with pastry blender to a fine crumb: At last moment, quickly stir in:	1½ cups all-purpose flour 2 tsp baking powder ½ tsp salt 3 tbsp chopped fresh parsley &/or chives   3 tbsp shortening   ¾ cup milk
Remove bay leaf. Thicken the stock as you would gravy with either 2 tbsp flour or cornstarch and ½ cup cold water, shaken in a tightly covered container, then poured and stirred gradually into the stock. Heat to boiling, stirring constantly. Boil and stir 1 minute, reduce heat. Drop dumpling dough by 10 to 12 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook 10 minutes uncovered. Cover and cook 10 minutes longer.
FoodNotes: May add 1 cup tomato sauce and 1 tbsp Worcestershire sauce to vary flavor. If no beef stock available, include a Bouquet garni in pot as meat is simmering. To make a Bouquet garni: tie together 2 celery stalks and leaves, 1 carrot, 1 bay leaf, and 2 or 3 springs of parsley. Remove and discard the Bouquet garni before adding vegetables. Chicken Stew: substitute chicken for the beef. Omit allspice and ginger.

 

BEEF BURGERS

BEEF BURGERS

 

Mix together:                 With:	1 small onion, peeled and chopped or minced 2 cloves garlic, minced 1 lime, juice only 1 tbsp tomato puree 1 tbsp Worcestershire sauce 1 egg yolk 2 tbsp fresh coriander leaves ½ tsp salt ¼ tsp pepper, freshly ground 1 lb [450g] lean ground beef [sirloin]
Form into 4 quarter pound patties and grill 5 to 6 minutes per side. Serve on toasted buns with Dijon mustard, sliced tomato and lettuce.

 

GREAT-GREAT AUNT BEA’S BURGER QUEEN RESTAURANT GRILLED BURGERS

 

Mix together:       With:	¼ cup fine dry bread crumbs ½ cup Heinz tomato juice ½ tsp salt ¼ tsp pepper, freshly ground 1 lb [450g] medium ground beef
Form into 6 patties and grill 3 to 4 minutes per side. Serve on toasted buns with grilled, sliced onions, and tomato, lettuce, and mayonnaise. [Customers’ request: 2 patties sandwiched with cooked onions, and drag it through the garden, please.]

 

AUNT LINDA’S TENDERIZED BEEF

AUNT LINDA’S TENDERIZED BEEF

 

RUMP ROAST

Preheat oven to 350°F.
Place in a covered roasting pan and bake for 20 to 30 minutes:	rump roast
Reduce heat to 300°F.
Remove roast from oven and add:	I pkg Lipton onion soup 2 to 3 cups water
Return to oven and bake another 3½ to 4 hours.

 

SIRLOIN or ROUND STEAK

Use a slow cooker or preheat oven to 300°F.
Cut into serving sized-pieces:	sirloin or round steak
Sear the steak in a skillet, and transfer to roasting pan or slow cooker.
Add to the ‘pot’:	1 pkg Lipton onion soup 2 to 3 cups water ½ to 1 cup red wine pearl onions, whole mushrooms, quartered ground pepper
Cook 3½ to 4 hours.