Wow!

Ingredients / Directions
1 year old chicken
1 tablespoon butter
1 teaspoon lemon juice
? teaspoon celery salt
2 tablespoons Gold Medal Flour
1 cup(s) cream
1 egg
? teaspoon pepper To prepare this Chicken Fricassee Recipe
first dress
wash and cut up the chicken as directed. Wipe each piece
sprinkle with salt and pepper
roll in Gold Medal flour
brown in butter; cover with boiling water and simmer for forty minutes. Remove the meat
reduce the stock to 1 pint
to be used for sauce.

For the sauce melt butter
add flour and seasonings
cook together; add the broth and lemon juice
a little at a time
and cook until smooth. Add the scalded cream
pour this slowly over the egg well beaten
stir well. Arrange the pieces of chicken on a hot platter in something like the order in which they grow. Garnish with toast points and pour the hot sauce over all.

Try this one!

Ingredients / Directions
2 tbsp oil or butter
8 cup(s)s sliced onions (2 lb.)
4 lb. lean pork in 1 inch chunks (use butter orshoulder)
2 tbsp sweet Hungarian paprika
3 cloves garlic
crushed
2 tbsp tomato puree or paste
1 1/2 teaspoon salt
2 tbsp flour
1/4 cup(s) chicken broth
1 cup(s) cored
seeded bell pepper
cut in 1 inch strips
1 cup(s) sour cream at or yogurt
Pinch of pepper Place pot on range over medium heat. Add oil
preheat and cook onions
stirring until wilted. Add pork; cook until meat loses pink color
stir often. Stir in paprika
garlic and tomato puree. Sprinkle with salt
pepper and flour and stir to coat meat. If there is a noticeable amount of liquid
omit stock.
Place pot on electric base at 3 for 6 to 7 hour(s) or at 2 1/2 for 8 to 9 hour(s). One half hour(s) before serving
blanch bell pepper in boiling water for 15 seconds
drain and add to goulash. Beat sour cream with small quantity of hot goulash
then add to pot and stir well.

Unbelievable!

Ingredients / Directions
3/4 pound lean pork
cut into 1-inch chunks
3 to 4 tbsp roasted chili powder
3 cloves garlic
chopped
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
3 cup(s)s beef stock
4 large flour tortillas Heat a well seasoned cast-iron skillet
then add pork
(if you do not have a cast-iron skillet
use a nonstick one.). Saute pork until brown
about 10 minutes.
Combine chili powder
garlic
oregano
cinnamon
cloves
cumin
and 1 cup(s) stock in a food processor or blender and process until ingredients form a smooth paste.
Drain fat from the skillet if necessary
then add the puree. Saute over medium heat
stirring with a spatula
until it darkens a bit
about 4 minutes.
Pour in the remaining 2 cup(s)s of stock and bring to a boil. Reduce heat
cover loosely with crumpled foil
and simmer
stirring occasionally
until pork is very tender about 50 minutes.
If the sauce becomes too thick
pour in a bit more stock or water. Serve hot with tortillas.

It’s ok!

Ingredients / Directions
1 1/2 pounds boneless pork loin
cut in thin strips
5 tbsp soy sauce
divided
2 tbsp cornstarch
divided
1 tbsp oil
divided
1/2 cup(s) roasted peanuts
1 teaspoon crushed red pepper
1/2 teaspoon minced fresh ginger
1/2 cup(s) chicken broth
2 tbsp rice wine vinegar
2 tbsp dry white wine
1 teaspoon sugar
1 red bell pepper
cut in 1 1/2-inch strips
1/2 pound fresh pea pods
2 tbsp water Marinate pork strips in combined 3 tbsp soy sauce and 1 tbsp cornstarch for 30 minutes.
Heat 1 teaspoon oil in wok. Stir-fry peanuts and crushed red pepper over medium-high heat for 2 minutes; remove. In remaining oil
stir-fry pork and ginger until lightly browned.
Add broth
vinegar
2 tbsp soy sauce
wine and sugar. Cover; simmer 3 minutes. Add red pepper and pea pods; cook 2 minutes. Add combined 1 tablespoon cornstarch and water. Cook and stir until thickened. STir in peanut mixture. Serve immediately.

All good!

Ingredients / Directions
1 cup(s) orange juice
1/4 cup(s) soy sauce (low sodium is fine)
2 tbs vinegar
3 lbs boneless chuck roast

Directions:
Combine orange juice
soy sauce
and vinegar in a large shallow dish; add roast. Cover and marinate several hour(s) or overnight in refrigerator
turning roast occasionally. Remove roast from marinade; place in a roasting pan. Bake
uncovered at 375 degrees F. for 30 minutes. Pour marinade over roast
cover and bake at 350 degrees F. for 2 1/2 hour(s) or until done.

Wow!

Ingredients / Directions
1 (2 pound) round steak or
1 (4 pound) chuck beef roast
Salt
to taste
Pepper
to taste
1 can cream of mushroom soup
1 envelope dry onion soup mix Place steak or roast which has been seasoned with salt and pepper in a casserole. Pour mushroom soup over steak. Sprinkle with onion soup. Cover tightly with aluminum foil and bake steak at 350 degrees F for 2 hour(s) or bake the roast at 350 degrees F for 3 hour(s).

This is a good one!

Ingredients / Directions
1 (4 pound) chuck roast
1/2 cup(s) water
1 (8 ounce) can tomato sauce
2 tablespoons brown sugar
1/4 teaspoon paprika
1/2 teaspoon dry mustard
1/4 cup(s) lemon juice
Salt
Pepper
3 onions
sliced
2 cloves garlic
minced
1/4 cup(s) catsup
1/4 cup(s) vinegar
1 tablespoon Worcestershire sauce

Brown pot roast in hot fat. Add water
tomato sauce
onions and garlic. Cover and cook over low heat for 2 hour(s).

Add remaining ingredients. Cover and continue cooking until meat is tender. Serve with cornmeal or plain dumplings.

Cornmeal Dumplings
1 egg
1/2 cup(s) milk
3/4 cup(s) cornmeal
1/2 cup(s) flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder Beat egg with milk. Add 2 tablespoons melted shortening or margarine. Add remaining ingredients and blend well. Drop by tablespoons into pot roast sauce
cover pan tightly and simmer for 15 minutes.

Yes!

Ingredients / Directions
1 1/2 pounds ground sirloin
3 tablespoons grated or minced onion
1 tablespoon minced chile pepper
1 teaspoon salt
1 teaspoon spicy steak or Worcestershire sauce
1/4 teaspoon green or red Tabasco sauce Combine all ingredients until well mixed. Shape into four fat oval patties. Pan broil in a heavy skillet.

Check out the travel channel!

Ingredients / Directions
1/4 cup(s) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound cubed beef steaks
1 large egg
lightly beaten
2 tablespoons milk
1 cup(s) saltine cracker crumbs
Vegetable oil
3 tablespoons all-purpose flour
1 1/4 cup(s)s chicken broth
1/2 cup(s) milk
Dash of Worcestershire sauce
Dash of hot sauce Combine first 3 ingredients; sprinkle on both sides of steaks. Combine egg and 2 tablespoons milk in a shallow dish. Dip steaks in egg mixture; dredge in cracker crumbs.

Pour oil to depth of 1/2 inch into a large
heavy skillet. Fry steaks in hot oil over medium heat until browned
turning once. Cover
reduce heat
and simmer
turning occasionally
15 minutes or until tender. Remove steaks
and drain on paper towels. Keep warm.

Drain off drippings
reserving 3 tablespoons in skillet. Add 3 tablespoons four
stirring until smooth. Cook 1 minute
stirring constantly. Gradually add broth and 1/2 cup(s) milk; cook over medium heat
stirring constantly
until thickened and bubbly. Stir in Worcestershire sauce and hot sauce.

Serve gravy with steaks and mashed potatoes.

Try this one!

Ingredients / Directions
Meat Patties
1 1/3 pounds lean ground beef
3/4 cup(s) finely chopped onion
1 egg
slightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/3 cup(s) self-rising flour Combine all ingredients except flour. Shape meat into 4 patties. Dredge patties in flour. Heat 3 tablespoons of oil in skillet. Brown patties in oil over medium high heat on both sides. Remove from skillet.

Onions
2 medium onions
thinly sliced

Add onions to drippings in skillet; reduce heat to medium and saut? until onions are browned.

Gravy
1/4 cup(s) self-rising flour
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon pepper
2 cup(s)s water

Combine gravy ingredients in a bowl
mixing well with wire whisk. Pour into skillet with onions
stirring constantly until gravy thickens (only takes a few minutes ).

Return patties to skillet
turning to coat with gravy. Cover
reduce heat and simmer for 15 minutes or until done.

I put my browned patties in a casserole dish and cover with thickened gravy and onions. Cover casserole and bake for 30 minutes at 350 degrees F.