1 pound beef top round steak, 3/4 inch thick
3 T butter, divided
2 cloves garlic, crushed
1 package (6.8 ounces) rice and vermicelli mix
1/2 cup onion, chopped
2 cups frozen broccoli and red pepper mixture, defrosted
Cut beef steak lengthwise in half and then crosswise into 1/8 inch-thick strips. In large nonstick skillet, heat 1 tablespoon butter over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook) Remove from skillet; season with 1/4 teaspoon salt and 1/8 teaspoon pepper. In same skillet, cook and stir remaining 2 tablespoons butter, rice and vermicelli from mix and onion over medium heat until vermicelli is golden brown. Stir in 2-1/2 cups water and seasoning packet; bring to a boil. Reduce heat to low; cover tightly and simmer 15 minutes. Stir in vegetables; continue cooking 3 to 5 minutes or until rice is tender. Return beef; heat through.
Using a sharp knife, stab the steaks with the knife point and make small slices in the steaks. Insert the slices of garlic into the small incisions. Grill or fry them in a pan. Serves 2.
3 (1 1/2" thick) rib-eye steaks
1/4 t salt free herb and spice seasoning
1/2 cup plus 2 T teriyaki sauce
2 T Worcestershire sauce
1 T browning and seasoning sauce
1 (4 oz.) can whole green chiles, sliced in strips
Soak mesquite wood chips in water 1 to 24 hours.
Place steaks in a shallow dish; sprinkle one side of each with herb & spice seasoning. Combine next 3 ingrediens, and pour over meat. Marinate 1 hour.
Prepare charcoal fire in grill; let burn 15 to 20 minutes. Cover coals with soaked mesquite chips. Remove steaks from marinade. Grill over medium-hot coals 6 to 8 minutes; turn, placing 3 strips of green chiles on each steak. Grill an additional 6 to 8 minutes or until desired degree of doneness.
1 cup Orange marmalade
1/4 cup Honey
1 Tablespoon Dijon mustard
1/8 teaspoon Cloves, ground
Place all ingredients in a food processor. Blend until smooth. Rub onto a fully cooked ham and heat according to the package instructions for the weight. Baste often.
Mix all igredients thoroughly, except for tomato sauce. Put into loaf pan. Cover with two strips of bacon. Pour the tomato sauce over all. Bake one hour at 350 degrees. Serves six.
6 - 3 oz pork chops
2 T margarine
1 cup uncooked rice
1 envelope onion soup mix
1 - 4 oz can sliced mushrooms, drained
3 cups hot water
1/4 cup chopped green onions
Brown pork chops in margarine in skillet. Layer uncooked rice, soup mix and mushrooms in a 9 X 13" baking dish. Pour hot water over rice. Arrange pork chops on top. Sprinkle with green onions. Bake covered at 350° for 45 minutes. Bake uncovered for 10 minutes. 6 Servings
10 lb brisket
lemon and pepper seasoning
Lawrey's seasoned salt
Wishbone Italian dressing (large size)
Marinate brisket in above seasons for about 12 hours. Drain brisket and reserve marinade. Pour 1/2 cup red wine and remaining marinade into water pan. Place brisket on grill. Smoke cook approximately 8 hours.
1 - 5 to 6 lb beef brisked, rolled
1 cup catsup
1 cup water
1/4 cup firmly packed brown sugar
1 T Worcestershire sauce
1/4 cup cider vinegar
1/4 cup finely chopped onion
1 t dry mustard
salt and pepper to taste
Soak oak chips in water 1 to 24 hours. Prepare charcoal fire in smoker, and let burn 10 to 15 minutes or until the flames disappear. Then add 6 to 8 pieces of the soaked oak chips to the coals. Place water pan in smoker and fill with hot water. Place brisket on rack; cover with smoker lid and cook 5 to 6 hours or until tender.
Combine remaining ingredients in a medium saucepan. Bring mixture to a boil; reduce heat, and simmer 20 minutes. Serve sauce with smoked brisket. 12 to 15 servings.
Preheat over to 325 degrees.
Cut the meat with the grain into 1/2" thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needing device, until each slice is 1/4" thick. Dredge the slices on both sides once more and set aside.
Add enough of the bacon drippings or vegetable oil to cover the bottom of a 4 to 5 quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the onions, garlic and celery. Saute for 1 to 2 minutes. Add the tomatoe paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
Slice round steak in thin strips. (Is easier to cut when partially frozen). Mix the rest of the ingredients together. Soak steak in sauce for about two hours. Weave steak onto to sticks and cook on outside grill.
Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from the bone.
Drain meat and season. Pack tightly in bowl, cover and weight it down. Let stand 3 days in a cold place. Slice.
(I used my crockpot to cook the head and tongue in. The tongue has a thick skin on it which peels off when tender. Think I put some bay leaves and onions, celry and ground pepper in when cooking. Also I used some pickle juice in it. That's the way I remember my Mom making it. This is the one I've tried)
Boil pork until extremely tender, the fat and lean in separate kettles. (Some veal may be used) A layer of fat will come to surface, which should be skimmed off. While meat is hot, spread a large piece of muslin in a shallow pan, then use the cooked rind of the pork to hold the head cheese by placing the rind side next to the muslin, fitting pieces together to cover the bottom. On this, place alternating pieces of fat pork and lean pork, seasoning each layer with salt, pepper and ground cloves. Cover top and sides with cooked rind, tie up tightly in muslin. Reheat in liquid, then remove the "cheese" and press in a flat dish under a weight. Chill, keeping weighted. Slice when cold. Should be about 2" thick. Keep in brine and in cool place.
ALSO CHECK OUT MY WEBSITE FOR PORK RECIPES FROM EUFAULA'S WHOLE HAWG DAYS
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