Great Grandma Emma Packer’s Dumpling Soup

Simmer in water in pot
Several hours:
Beef soup bones
Beef, cubed
Onion
Celery
Carrot
Season
Cook separately:
Carrots
Potatoes
Combine:
Hamburger
Flour
Salt and pepper
Egg
Spoon into broth and simmer
20 minutes.
Melt:
½ C. butter
Stir in and bring to boil:
2 C. milk
Add and cook 2 minutes while stirring:
1 C. flour
Remove from heat and add
2-3 eggs,
one at a time stirring well.
Drop by spoonfuls into boiling broth and simmer 15-20 minutes without lid.

Chef’s Salad

Combine;
Ham strips
Beef strips
Turkey strips
Cheddar cheese strips
Swiss cheese strips
Boiled egg wedges
Tomato wedges
Serve on shredded lettuce with
a cup of dressing along side.

Mom’s Swedish Meat Balls

Mix:
½ C. soft bread crumbs
¼ C. milk
1 egg
1 T. minced onion
½ t. each salt and pepper
1 pound ground veal, pork and beef
Roll into golf-ball sized balls and place on greased baking sheet.
Broil for 8 minutes.
Melt:
2 T. butter
Add & sauté:
1 medium onion, chopped
Add and boil 2 minutes:
½ C. water
1 beef bouillon cube
Stir in:
1 C. heavy cream
1 t. chopped dill
½ t. caraway seeds
salt and pepper to taste
Reduce heat and add meatballs.
Simmer 10 minutes, until sauce
thickens slightly, do not allow to boil. Stir occasionally, coating meatballs with sauce.
Serve over cooked, buttered egg noodles.

P. F. Chang's Mongolian Beef

Heat in a medium saucepan over med/low heat.
2 tsp of vegetable oil
Add quickly before garlic scorches:
½ t. minced ginger
1 T. chopped garlic
Dissolve into the sauce raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens and remove from heat:
¾ C. dark brown sugar
Slice against the grain into 1/4" thick bite-size slices:
1 lb. flank steak
Dip the steak pieces into:
¼ C. cornstarch
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat in a wok over medium heat until it's nice and hot, but not smoking:
1 C. oil
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then:
Add and cook for one more minute:
2 large sliced green onions.
Remove the beef and onions with tongs or a slotted spoon to a serving plate.

Johnston’s Traditional Roast Beef with Yorkshire Pudding that you all love and that Dad had every Sunday when he was growing up!

You will need a beef roast, of course…. Cross rib or sirloin tip are good for roast beef dinner, rump roast also works.
Shake salt, pepper, onion salt and garlic salt on all sides of the roast.
Brown the roast in hot oil over medium- high heat in a heavy pot until it has a good brown but not burn on it- turning to brown all sides. This brown is the secret to good gravy. Add an inch or two of water to the pan. Turn the heat way down to simmer, put a lid on the pan and cook the roast long and slow….. low heat, 3 hours on the stove top. The secret to good roast is this slow cook.
Make sure the water doesn’t get low. You can also roast the roast in the oven for 3 or even 4 hours on low heat…. 300 degrees.
Or, you can put the roast in a crock pot with salt, paper, garlic salt, onion salt and water. Sometimes I add a can of beef bouillon soup and a can of French onion soup for flavor in the gravy since you usually don’t brown this roast.
You can add potatoes, carrots and onions to any of these roasts if you want a quick and easy pot roast.

Serve with Yorkshire Pudding and Beef Gravy